Hearty, juicy, festive beef roll stuffed with mushrooms, cheese, salted cucumbers, fruits - very tasty!

Out of the ordinary! Don't know what to cook with beef?! Then these rolls prepared according to the old Zaural recipe are yours. Hassle is a minimum, but benefits and pleasures are a maximum. And note: nothing tricky, the products are simple and affordable. By the way, cream can be safely replaced with sour cream.

• Beef 600 grams
• Onion 1 pc
• Garlic 2 cloves
• Butter 80 grams
• Vegetable oil for frying
• Breadcrumbs 4 tbsp
• Salt to taste
• Ground black pepper pinch
• sugar pinch
• Cream 23% 300 ml
• Dill 5-7 sprigs
• Parsley (greens) for serving
• Cherry for serving

Cut the beef fillet into layers approx. 2 cm. Keep at room temperature for at least 15 minutes, beat well with a hammer.

Sprinkle the broken layers of beef with salt, sugar and black pepper.

Cut the onion into thin strips, mash lightly with your hands, chop the garlic and dill, mix the spicy vegetables with butter, and put this stuffing on the edge of the beaten piece of beef.

Roll up a tight roll and bread it in breadcrumbs.

Without peeling, crush the garlic clove with the flat side of the knife, dissolve it in hot vegetable oil. Fry the rolls on both sides until lightly browned.

Pour cream into the rolls, reduce heat and simmer until cooked through for 20-25 minutes. If you cook from ordinary beef, and not marbled, increase the stewing time.

Garnish ready-made beef rolls with fresh vegetables and herbs. Serve slightly chilled.

Recipe 2, step by step: beef roll in the oven

Beef roll is a tasty and nutritious delicacy treat that is quite easy to make with your own hands in the oven or in a slow cooker. A simple step-by-step recipe with step-by-step photos, which you can easily find below, will clearly and clearly tell you how to quickly and easily prepare a hearty treat at home.

This stuffed meat delicacy will be the perfect appetizer at a family celebration or country picnic. The dish will be a wonderful substitute for a boring barbecue. You can diversify an ordinary homemade lunch or dinner with treats. Stuffed meat delicacy will be a great alternative to cutlets or chops. When ready, the meatloaf is incredibly juicy and appetizing. Since beef is lean and not as high-calorie meat as, for example, pork, ready-made food will surely appeal to lovers of healthy and wholesome food.

In many restaurants, chefs make meatloaf from marbled beef (raw or boiled) and use a variety of parts of the animal (flank, peritoneum, tenderloin or pulp). In the culinary technological map, you can find ideas for preparing minced beef or boiled veal. We will use the first cooking method.

For our variation on a hearty and mouth-watering treat, we'll use ground beef and some smoked pork belly or bacon. In addition to the proposed range of filling ingredients, you can also use cheese, nuts, vegetables (carrots, potatoes and onions), mushrooms, dried fruits (dried apricots, prunes) and other products to your taste. Having prepared homemade beef roll for the first time, you will surely appreciate this tasty and mouth-watering meal and want to please your loved ones again.

• beef - 500 gr
• smoked brisket - 5 slices
• onion - 1 pc.
• chicken egg - 1 pc.
• quail eggs - 5 pcs
• salted cucumbers - 14 pcs
• white stale bread - 100 gr
• milk - 100 ml
• hot pepper - 1 pc.
• edible salt - to taste
• ground black pepper - to taste

To prepare the original beef roll, you should buy a piece of fresh veal meat. The product should be thoroughly rinsed under running water, and then blot excess liquid with a napkin or disposable paper towel. In the original version of the dish, olives serve as filling, but we changed the component a little and replaced the canned olive fruits with sour cucumbers. You can use whichever ingredient you prefer.

With a sharp knife, you need to chop the beef in small pieces along the muscle fibers, removing the hymen and fat.

Next, chopped meat should be passed through a meat grinder. Then it is necessary to soak the white stale bread in milk. After a few minutes, you need to add the bread mass to the unit and twist it along with the beef.

The resulting minced meat should be salted and spices added to taste. Since we do not use olives, but sour cucumbers, salting the meat preparation is not worth much.

Then you need to beat the egg into the minced meat and mix all the ingredients thoroughly.

Immediately before baking, the ingredients should be stirred again. In the meantime, you need to preheat the oven, take a baking dish, lay food foil there and put the minced meat in an even layer on a baking sheet. On top of the meat base, lay out cucumbers cut in half or slices (large specimens). If you use medium-sized sour canned vegetables, then you do not need to cut the cucumbers into slices. They can be placed whole. It is necessary to spread the vegetable filling in 2 rows in the center of the meat mass at a short distance from each other. Next, you need to break the quail eggs into the gap between the cucumbers as shown in the picture of this step.

After that, with gentle movements, it is necessary to form a roll from minced meat.

Then, with a sharp knife, you need to cut the brisket into thin layers and put the pieces of the product on top of the chopped beef. Next, we send the workpiece to the oven, heated to 200 ° C, for 40-45 minutes and bake the delicacy until the meat is fully cooked.

We take out the finished dish from the oven, cool slightly, and then cut the roll into pieces. Treats can be laid out on portioned plates and served hot or cold. If desired, the meat delicacy can be beautifully decorated with chopped fresh herbs and vegetables, and then enjoy the excellent aroma and taste of healthy meat food. The appetizer goes perfectly with thin Armenian lavash. If you want to pleasantly impress your guests, then decorate the dish with grated cheese on top. As a side dish, you can use mashed potatoes, fresh or stewed vegetables, buckwheat or rice porridge, or your own version of the dish. The appetizer pairs perfectly with red or white wine. Delicious stuffed beef roll baked in the oven is ready.

Recipe 3: Stuffed Beef Rolls (Step by Step)

We bring to your attention a detailed recipe for cooking meatloaf according to an Italian recipe. Delicious taste, delicate texture and aroma of the dish will forever win the heart of any gourmet.

• Beef tenderloin - 1 kg;
• 1 onion;
• White wine - 100 ml;
• Tomato juice - 350 ml;
• Garlic - 2-3 cloves;
• Chicken egg - 2 pieces;
• Hard cheese - 200 grams;
• Breadcrumbs 30 gr.;
• Dried parsley, oregano, basil;
• Salt, black ground pepper.

Peel the onion from the husk, cut into thin half rings.

Combine chopped garlic in a deep bowl with breadcrumbs, dried herbs and salt. Then add 2 chicken eggs, grated cheese, mix thoroughly until a homogeneous mass is obtained.

Rinse the pulp thoroughly in water (the tenderloin, neck part is best for preparing our dish), dry with paper towels. We cut the piece with a sharp knife into layers no more than 1 centimeter thick (ideally, you need a flat wide piece according to the photo). The meat needs to be salted and peppered.

We evenly distribute the filling in such a way that 2-3 cm of the free edge remains at one end (for the best “gluing” of the roll seam).

Gently but tightly roll the workpiece into a roll, making sure that the filling does not move. To maintain the desired shape, wrap the meat with a thread.

We clean the onion from the husk, chop. Heat a small amount of sunflower oil in a frying pan. Fry the onion for a couple of minutes, put the roll on top of it, seam down. After that, pour in the tomato juice and white wine. Fry the workpiece over moderate heat for 7-10 minutes.

Transfer the roll to a baking sheet and cover with foil, put in the oven, preheated to 180 °. The dish is prepared for at least one and a half hours.

After the allotted time, we take out the dish from the oven, give time to cool. After the roll has cooled completely, remove the foil, remove the twine, cut into pieces 1.5-2 centimeters thick.

Stuffed beef roll baked in the oven is a very tasty, spicy and original dish. Bon Appetit!

Recipe 4: Baked Beef Roll with Mushrooms

The cooked roll is tasty and satisfying. Of course, to cook it, you have to try a little, but it's worth it. The meat itself is tender thanks to the marinade ingredients used.

• Mushrooms frozen 300 gr.
• Hard cheese 150 gr.
• Onion 2 pcs.
• Beef 2 kg.
• Mayonnaise 2 tbsp. l.
• Spicy French mustard 2 tsp
• Honey 1 tsp
• Sunflower oil 2 tbsp. l.
• Salt to taste
• A mixture of ground peppers to taste

When choosing meat for this dish, pay attention to its shape, it should be in the form of an even, whole piece. It is necessary to remove all unnecessary films from it, which are quite a lot on beef.

After that, cut the meat lengthwise, horizontally, but not completely. That is, it should open like a book.

Defrost the mushrooms, squeeze them out of the water and cut into pieces. They don't have to be big.

We clean the onion, wash and chop. Then fry it together with mushrooms in a pan. We rub the cheese on a fine grater. So, we send mushrooms with onions, cheese and mayonnaise into one container and mix, the resulting mass will act as a filling for the dish.

The meat must be beaten very well so that it is not tough when cooked. Sprinkle it with prepared pepper and salt on all sides.

We put the filling on the meat with a good layer, but at the edges we make it thinner.

When the filling is done, you need to roll the meat into a tight roll.

After that, we tie it around the entire perimeter with a thread so that it does not fall apart.

As a marinade and at the same time glaze, we will use prepared mustard, honey and vegetable oil. All this is thoroughly mixed in a container.

We turn on the oven to warm up, and then put the roll on a greased baking dish and send it to the oven to cook for 45 minutes at 190 degrees. When there is 15 minutes left of cooking, brush the roll with the remaining glaze and return to the oven.

It is best to let the cooked roll cool down, during which time the meat will become softer, soaked in marinade. Cut it into pieces and boldly serve it to the table.

Recipe 5: Beef Meatloaf with Pork

This pork and beef cut can be served as a main course with any side dish or as an appetizer. Suitable for both a morning sandwich and a festive table.

• pork loin - 1.3 kg;
• beef tenderloin (thin part) - 300 g;
• olive oil - 2 tablespoons;
• salt, paprika, ground black pepper to taste.

Wash the meat, dry with paper towels. On the other side of the pork loin, where there is a thin layer of fat, make light cuts with a knife in the form of a mesh. Then cut the loin into layers like a book.

Lightly beat the meat with a hammer. Even more likely not to beat off, but to gently flatten. Cut the tenderloin in half lengthwise and also flatten.

Grate the prepared meat with spices and olive oil. Put the tenderloin in the middle of the loin, roll it up tightly, tie it with food thread, wrap it in parchment. Place in refrigerator and marinate for two days.

2-3 hours before baking, remove the roll from the refrigerator so that it warms up to room temperature.

Remove the roll from the parchment and transfer to a baking sleeve. First, bake in an oven preheated to 180 degrees for 30 minutes, thus warming up the meat. Next, reduce the temperature in the oven to 100 degrees. Open the sleeve, stick a thermometer in the middle of the roll and, focusing on its readings, bake the meat to a temperature inside the piece of 70 degrees (this is about another 100 minutes).

Wrap the finished meat in a piece of foil, put it under oppression (put it on a wooden cutting board, press it on top with another board on which to put the load) and put it in a cool place. After a few hours, put the cooled roll in the refrigerator.

Such meat should be eaten within 3-5 days. If the pork is baked up to 77 degrees inside the piece (20-30 minutes longer), then on the one hand the meat will be dryish and dense, but on the other hand it will be stored longer, up to 10 days in the refrigerator.

Recipe 6: baked beef with pear roll in the oven

I think that on the festive table, meatloaf must be cooked in the oven. And especially this one, made of beef, and even with the original pear-cheese filling. You just look at him, and saliva flowed from one look.

And guess what it tastes like? Mmmm - you will lick your fingers, this meatloaf turns out so tasty in the oven. Pear goes great with beef. Try it and see for yourself!

• beef tenderloin - 800 gr.,
• pear (large) - 2 pcs.,
• onion (large) - 1 pc.,
• cheese (hard varieties) - 150 gr.,
• greens - a bunch,
• salt, pepper - to taste,
• olive oil - 2-3 tbsp. l.

Let me tell you right away, cooking is not at all difficult. The only difficult process here, I think, is to cut a piece of meat into a layer so that it remains intact. Whoever had it at hand, he no doubt can handle it easily. And, for novice hostesses, I will now try to explain this process.

The main thing is not to be afraid of anything, and the knife for cutting meat should be sharp. So we take a piece of meat, put it on the edge, so to speak. We start cutting from the edge in the center, from top to bottom along the entire length, but at the very bottom we leave about 1.5 centimeters uncut somewhere.

So, we cut it, now we open the meat, as if it were a book. But our meat is still thick, which means we still need to deploy it. To do this, from the middle of each layer (the book was unfolded, it turned out 2 layers), we make cuts to the left and right almost to the end, we do not cut only 1 cm.

On each layer there are 2 cuts in the sides, it turns out four, now the meat has been unrolled. As you can see, it turned out to be quite an impressive layer. Nothing if there are irregularities. Where it is too thick, cut off the excess.

Now we need to beat off this layer of meat. To do this, cover it with a plastic bag and beat it off on both sides. This is done so that the meat is softer and cooks faster. And covering with a package, when beating, the meat does not fly in different directions. Salt the already beaten meat, pepper on both sides to your liking.

Well, now we will prepare the filling. To do this, cleanly washed pears must be grated on a coarse grater (without a core). Cheese, too, grate on the same grater. Peel the onion, finely chop. Chop the greens, put everything in one bowl and mix well.

We take a layer of meat, spread all the filling on it, level it, but leave about 1.5 cm from the edges so that when the roll is rolled, the filling does not fall out. We start from one edge gently roll the roll, preferably as tightly as possible.

Then wrap with kitchen string and tie. Grease the top of the roll with olive oil, wrap in foil. We put to bake in an oven preheated to 180 degrees for 1-1, 2 hours. Look at your oven, they are all different and everyone knows their oven as well as possible.

But we also need the meatloaf in the oven to be with a beautiful golden brown. To do this, we unfold the foil and 20 minutes, maybe 15 minutes is enough for someone, let the roll brown.

That's basically the whole process of cooking meatloaf in the oven. Take it out of the oven, let it cool down a little, cut off the thread. Cut into slices, put on a plate, decorate as you wish and serve.

This beef meatloaf with an original pear and cheese filling will surely please everyone at the festive table. Bon Appetit!

Recipe 7: Stuffed Beef Rolls in the Oven

There are an incredible variety of meat rolls. This is a very simple recipe that will decorate your holiday table or just surprise the family at Sunday dinner.

• Beef - 270 g
• Carrots in Korean - 100 g
• Champignons - 100 g
• Onion - 1 onion
• Tomato - 1 pc.
• Hard cheese - 60 g
• Mayonnaise - 1 tbsp. l.
• Egg - 4-5 pcs.
• Breadcrumbs - 100 g
• Flour - 50 g
• Salt, pepper - to taste

To begin with, overcook the mushrooms with onions.

Cut the onion into small cubes and saute in a small amount of oil until golden brown, and then add the chopped mushrooms. We fry until ready.

This passivation must cool down.

In the meantime, prepare the meat.

It is best to take beef balyk. It is sold in butcher shops in this form as in the photo.

With the help of a sharp knife, you need to cut off all the excess and get something similar to this.

We cut our salmon into portioned pieces of approximately 90 g each.

We beat the meat to a thickness of about 3-5 mm. Then you will be able to tightly twist the roll.

Let's get to the stuffing. Mix all the filling components (grated cheese, fried mushrooms, Korean-style carrots, tomatoes and mayonnaise) thoroughly.

Place the filling on the beaten meat.

Roll tightly into a roll.

Then in the egg

And roll in breadcrumbs.

Do this procedure 2 times.

It is best to deep-fry the rolls. This will achieve an evenly browned crust, but if you don't have one, you can use a skillet with a lot of oil.

Whichever method you choose, it will not work to fry such a large semi-finished product until fully cooked. Therefore, it is necessary to bring the dish in the oven for 5-7 minutes at a temperature of 160 ° C.

Everything is ready! You can cut and enjoy.

Recipe 8: beef prunes roll (with photo)

Beef roll with prunes is a delicious, juicy beef with a piquant flavor of prunes. This recipe belongs to ancient oriental cuisine. I have prepared this dish several times already and gradually corrected all its shortcomings. Now this recipe is one of my favorites, and I'm happy to share it with you. The resulting meat is very juicy and tender.

• Beef 600 grams
• Prunes (preferably pitted) 150 grams
• Onion 2 pieces
• Water (mineral) 150 grams
• Soy sauce 100 grams
• Lemon juice 2 tablespoons
• Sugar (you can use honey) 0.5 tablespoon
• Salt according to your taste

To begin, take a piece of fresh beef, rinse it well under running cold running water, then dry it with a cotton kitchen towel. Put the meat on a cutting board and cut into not too thin slices, like chops. Now beat each meat plate with a kitchen hammer.

Cut the lemon in half, squeeze the lemon juice from each half. Pour the beaten meat over them, add salt to taste. You can sprinkle a little black pepper if you like. After that, cover the plate with the meat with a lid and refrigerate, preferably overnight, so that the meat marinates well.

Pour the prunes with boiling water in a deep bowl, cover with a plate on top so that it steams well. Leave for 30 minutes. Then drain the remaining water, and cut the prunes into long pieces. Now for each piece of beef, lay out a few pieces of prunes and carefully roll into a roll.

Place a dry frying pan over medium heat, pour the marinade remaining from the meat into it, add sugar or honey. Add onion, pre-sliced ​​into rings. Arrange the meatballs nicely on top of the onion. If prunes remain, then spread it on top of the rolls. Fry on each side for about 5-10 minutes. Turn over gently with a wooden spatula. Then pour in mineral water, add a little salt. Cover the pan with a lid and simmer until the meat is fully cooked. Reduce the fire to almost minimum.

Garlic sauces are very popular and go well with many dishes.

Cranberries + garlic + vegetable oil + sugar + salt.

Dry red wine + pomegranate juice + sugar + onion + salt.

Lingonberries + white wine + cinnamon + water + sugar.

Parsley + cilantro + garlic + red onion + chili + salt + olive oil + French mustard + salt.

Red onion + dry white wine + sugar.

Cream + milk + flour + sour cream + salt.

The secrets of making a delicious beef roll

The main thing when cooking is to be able to combine ingredients correctly

First of all, you need to use only high-quality and freshest products.

1. The meat needs to be cut across the grain so it retains its softness.
2. Preference should be given not to frozen, but to chilled meat. Thanks to this choice, the dish will turn out to be very juicy.
3. For a large roll, the meat must be cut as follows: make a small cut in the middle along the piece, then open it like a book.
4. To get a delicious crust, you can grease the meat with an egg, sauce or glaze on top.
5. The following spices are perfect for beef: basil, cumin, rosemary, nutmeg, oregano, red pepper, marjoram, coriander. The main thing is not to overdo it.
6. If you baked the roll in foil, then the released juice can be used as the basis for the sauce.
7. As a filling, you can use completely different ingredients, for example, pear and cheese, mushrooms, ham and herbs, carrots, spinach, pineapple. There is only one condition - you need to be able to combine the ingredients correctly.

You can cook this dish not only in the oven, but also in a pan or in a slow cooker.

How to apply

Small rolls can be both a main course and an addition to any side dish.

The roll can be served with or without a side dish.

A large roll most often acts as an independent dish. It is cut into portions, carefully laid out on a flat plate and decorated with herbs, fresh or boiled vegetables, olives or black olives, suitable fruits or berries are added.

As a side dish, fried potatoes, boiled or stewed vegetables (carrots, bell peppers), rice, pasta, mashed potatoes are suitable.

It is with beef that baked zucchini, stewed Brussels sprouts, asparagus, spinach go well.

This dish can be served both cold and hot.

In general, the preparation of this dish is not so difficult. In addition, there are many interesting filling options.

On average, it takes about an hour to prepare. Of course, this is not so fast, but what a wonderful dish it turns out.

If everything is cooked correctly, then the finished dish is quite juicy, refined, satisfying and fragrant.

In this video you will learn how to cook beef roulade with pepper sauce:

Cooking a delicious snack may seem difficult to someone, but it is not. The main thing is to have all the necessary ingredients on hand and clearly follow the step-by-step instructions for cooking. One of the snacks that all guests and loved ones will definitely like are prunes rolls. There are a lot of recipes, so you just have to decide which rolls you will treat your guests and loved ones.

What are prunes rolls

Delicious, juicy meat appetizer - this is how you can briefly define stuffed rolls. The basis for cooking is not dough at all, but meat, and they take not only pork or beef, but also chicken and even fish. The main secret lies in the filling, the variety of which has no limit. This appetizer is served both cold and hot. You can cook the sauce separately so that the taste of the dish is even better revealed.

How to cook meat rolls with prunes

The meat roll with the filling is assembled in several stages:

• the base is being prepared;
• the filling is mixed;
• everything is wrapped in a roll;
• dipped in egg mixture
• crumbles in breading.

You can cook an appetizer both in the oven and in a pan, frying on all sides in oil. The first option will appeal to lovers of lighter food, because there is no need to use vegetable oil. Rolls are wrapped in food foil, folded into a sleeve, or simply laid out tightly to each other in shape. The second option is more juicy and high-calorie, with a delicious crispy golden crust. Sauce is served with the rolls: tomato, cream, mayonnaise - there are no special recommendations here, and the choice of sauce depends only on the taste of the chef or the wishes of the guests.

The foundation

The base is made from the sirloin, which has no cartilage or bones, otherwise your meat rolls with prunes and walnuts will not be very convenient to eat. You can take pork, beef, chicken, even liver, but keep in mind that each type of meat has certain qualities. So, beef is tougher, pork is fatter. It is considered ideal to use chicken fillet, but if you are not worried about the calorie content of the dish, then it is quite possible to cook pork tenderloin rolls.

Preparing the meat takes a little time. What should be done:

1. Rinse the meat with water, remove thick films.
2. Cut into steaks no more than 0.7 cm thick.
3. Gently beat off the pieces with a hammer so that holes do not form, but a dense, but thin canvas is obtained.

Filling

The filling for such rolls can be absolutely any. It should only be taken into account that too juicy ingredients will give a lot of juice, which will flow out during cooking, which will create some difficulties: when frying, oil will splash, when baking, the rolls will not turn out with a crust, but rather boil in their own juice. What filling to choose for rolls:

• Cheese with ham: grate the cheese, cut the ham into strips.
• Prunes with walnuts: chop the nut, rinse the dried fruits and cut into small pieces. To mix everything.
• Dried apricots: Rinse dried fruits, cut into pieces or pass through a meat grinder.
• Mushrooms: fry the mushrooms so that excess moisture evaporates. Add cream, simmer.
• Vegetable: Bulgarian pepper, cabbage, carrots cut into thin strips. Mix with soy sauce and fry in a pan for 5 minutes.
• Minced meat: scroll the meat through a meat grinder, add salt, pepper, spices to taste.

Recipes for meat rolls with prunes

Cooking meat rolls with filling will not take you much time. Prepare all the necessary ingredients, as well as a baking dish or frying pan. Since such an appetizer can be served in any form (hot or cold), you can safely prepare it in advance. Reheat in the microwave or oven if desired. The following recipes will help you decide what will be on your holiday table.

From chicken fillet

• Time: 50 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 160 kcal / 100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: medium.

Delicious chicken rolls with prunes are sure to please both adults and children. They are very tender, juicy, with a crispy crust of breadcrumbs. You can complement the dish with a creamy sauce made from sour cream, garlic and spices to taste. For the base, both the breast and the drumsticks are suitable, from which you will need to carefully cut the meat without damaging its integrity.

Ingredients:

• chicken fillet - 500 g;
• pitted prunes - 150 g;
• garlic - 3 cloves;
• mayonnaise - 100 ml;
• egg - 1 pc.;
• breadcrumbs.

Cooking method:

1. Rinse the chicken, cut into strips 1 cm thick. Beat with a hammer.
2. Soak prunes in cold water to soften. Then cut into small pieces.
3. Finely chop the garlic or pass through a garlic press.
4. Mix dried fruits with garlic and mayonnaise, leave for 1-2 hours to soak.
5. Preheat oven to 180 degrees.
6. Beat the egg with a whisk.
7. Wrap the filling in a chicken base, tie with a thread, dip in an egg and put in a mold.
8. Cook 25 minutes.
9. Sprinkle with fresh herbs before serving.

Pork with walnuts

• Time: 60 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 200 kcal / 100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: medium.

Another way to make a delicious appetizer is to use pork for the base. As a filling, take pitted prunes and walnuts. This dish will become unforgettable and everyone will definitely ask for its secret. They will be just well-prepared meat: carefully beaten and neatly wrapped. These rolls can be served with any tender sauce.

Ingredients:

• pork - 500 g;
• prunes - 200 g;
• walnut - 150 g;
• mayonnaise - 100 ml;
• egg - 1 pc.;
• vegetable oil - for frying;
• breadcrumbs.

Cooking method:

1. Rinse the pork, cut into steaks no more than 0.7 cm thick. Beat with a hammer. Choose the size of the rolls yourself.
2. Soak prunes, chop.
3. Grind the nut, mix with dried fruit and mayonnaise.
4. Put a frying pan on the stove to heat it up. Pour in oil.
5. Put the filling in the prepared meat layers, carefully wrap and tie with a thread.
6. Beat the egg with a whisk.
7. Dip each roll in the egg, then in the breadcrumbs and place in the pan. Fry on each side until golden brown.
8. Fold all the rolls into a baking dish and send to languish in the oven at a temperature of 150 degrees for another 20 minutes.

With prunes and dried apricots

• Time: 3 hours.
• Servings: 4 persons.
• Calorie content of the dish: 180 kcal / 100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: medium.

The combination of meat with sweet dried fruits cannot be replaced by anything. Such meat rolls with prunes in the oven will go well with red wine. You can choose absolutely any fillet for them: beef, pork, chicken or turkey. Decrease or increase the cooking time depending on your choice so that the meat is cooked through. Ideal with berry or sweet and sour sauce.

Ingredients:

• pork - 600 g;
• prunes - 100 g;
• dried apricots - 100 g;
• hops-suneli;
• salt, pepper - to taste;
• vegetable oil.

Cooking method:

1. Soak dried apricots and prunes in lukewarm water.
2. Cut the meat into steaks no more than 1 cm thick. Beat with a hammer to make it thinner, and it lends itself better to cooking.
3. Sprinkle each piece with spices, salt, pepper and leave to marinate for 2 hours.
4. Chop dry fruits.
5. Roll up the rolls so that the filling does not go beyond the edges. Each roll at the end is tied with a thread.
6. Preheat oven to 200 degrees.
7. Put the blanks in a baking dish and set to cook for 30 minutes.

With prunes and cheese

• Time: 50 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 170 kcal / 100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: medium.

Delicate cheese rolls that just melt in your mouth. For the base, it is better to take pork or chicken. Take any cheese: you can mix several varieties, but be sure to add mozzarella, which, when baked, will become liquid and combine all the components, and in the process of eating it will stretch appetizingly. For piquancy, add garlic or walnuts to the filling, if desired. It is very important to choose a baking dish so that the rolls lie tightly to each other.

Ingredients:

• chicken fillet - 500 g;
• prunes - 150 g;
• cheese - 100 g;
• mozzarella - 100 g;
• garlic - 2 cloves.

Cooking method:

1. Rinse the chicken fillet, cut into strips, beat with a hammer, creating the basis for wrapping the rolls.
2. Rinse prunes, cut into small pieces.
3. Coarsely grate cheese and mozzarella.
4. Mince the garlic.
5. Mix prunes, cheeses and garlic.
6. Wrap the stuffing in the chicken base, tie the rolls with a thread.
7. In a baking dish, fold the blanks so that they lie tightly with each other. This will help keep the cheese from leaking out.
8. Put in the oven (180 degrees) for 30 minutes.

With prunes and vegetables

• Time: 60 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 190 kcal / 100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: medium.

Hearty pork rolls with prunes and vegetables are very tasty. Such an appetizer may well become a main course, because it has everything: meat and vegetables. Serve hot with garlic mayonnaise sauce. The ingredients are interchangeable, so if there is no product at hand, then you can safely do without it. Piquant sourness will give lemon juice, which can be added while frying vegetables.

Ingredients:

• pork neck - 500 g;
• prunes - 50 g;
• Bulgarian pepper - 1 pc.;
• carrots - 1 pc.;
• cabbage - 100 g;
• soy sauce - 3 tbsp. l.

Cooking method:

1. Rinse the pulp, cut into steaks, beat off until a thin layer is obtained.
2. Pepper, carrot cut into thin strips, chop the cabbage. Add finely chopped prunes.
3. Put vegetables in a preheated pan, add soy sauce and fry for 5-7 minutes.
4. Put vegetable slices on the meat base, wrap in rolls, wrap with thread.
5. Fold the future snack into a baking dish and send it to the oven preheated to 180 degrees for 30 minutes.

With prunes and mushrooms

• Time: 50 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 150 kcal / 100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: medium.

Another recipe for delicious rolls that will come in handy for every housewife. You can use absolutely any mushrooms for it, but the easiest way is to make it from champignons, because they do not require long preparation and cook quickly. The main thing is to evaporate all the liquid from them in advance. Use any meat. Serve with cream sauce. As a side dish, serve spaghetti, potato wedges, mashed potatoes.

Ingredients:

• chicken fillet - 500 g;
• prunes - 100 g;
• champignons - 300 g;
• butter - for frying;
• onion - 1 pc.;
• walnut - for sprinkling.

Cooking method:

1. Rinse the fillet, cut into strips, beat off into thin layers.
2. Wash mushrooms with water, cut thinly. Fry in butter until all liquid is gone.
3. Cut the onion into half rings, add to the mushrooms. Fry for 3 more minutes.
4. Finely chop the prunes, lay out to the mushrooms.
5. Wrap the stuffing in the chicken base, tie the rolls with a thread.
6. Put in a mold and bake for 30 minutes in the oven (180 degrees).
7. 5 minutes before the end of cooking, sprinkle chicken fillet rolls with prunes on top with walnut crumbs.

Video

Fried beef pulp in combination with prunes is more tasty and juicy. If you cook such meat for one time per two servings, then it will take very little time - no more than 15 minutes for preparatory work and half an hour directly for frying. A minimum of ingredients, and such a wonderful result.

So, based on two servings for some side dish or salad, you will need:

• beef pulp - 300 g;
• vegetable oil - 2 tablespoons;
• dried prunes - 50 g (about two pieces for each mini-roll);
• salt, pepper - to taste.

Cooking:

1. Wash the meat, dry it and cut it like chops - across the fibers.

2. We beat off from two sides. Salt and pepper well.

3. My prunes and cut them into small pieces.

4. Put the pieces of meat on the plank, straighten them. We put prunes from one end and wrap these small rolls quite tightly. To fix it, you can use a toothpick by piercing the roll in several places.

5. Fry in a well-heated pan with vegetable oil for several minutes on each side over high heat.

After the meat “grabs” with a golden crust, reduce the heat and leave the rolls to stew under the lid, adding water, for 20 minutes.

Serve with vegetables and some side dish, for example, mashed potatoes or boiled young potatoes with dill and butter.

Bon Appetit!

Step 1: Process the meat.

To begin, take a piece of fresh beef, rinse it well under running cold running water, then dry it with a cotton kitchen towel. Put the meat on a cutting board and cut into not too thin slices, like chops. Now beat each meat plate with a kitchen hammer. Cut the lemon in half, squeeze the lemon juice from each half. Pour the beaten meat over them, add salt to taste. You can sprinkle a little black pepper if you like. After that, cover the plate with the meat with a lid and refrigerate, preferably overnight, so that the meat marinates well.

Step 2: We form rolls.

Pour the prunes with boiling water in a deep bowl, cover with a plate on top so that it steams well. Leave for 30 minutes. Then drain the remaining water, and cut the prunes into long pieces. Now for each piece of beef, lay out a few pieces of prunes and carefully roll into a roll.

Step 3: Cooking the roll.

Place a dry frying pan over medium heat, pour the marinade remaining from the meat into it, add sugar or honey. Add onion, pre-sliced ​​into rings. Arrange the meatballs nicely on top of the onion. If prunes remain, then spread it on top of the rolls. Fry on each side for about 5-10 minutes. Turn over gently with a wooden spatula. Then pour in mineral water, add a little salt. Cover the pan with a lid and simmer until the meat is fully cooked. Reduce the fire to almost minimum.

Step 4: Serve beef roll with prunes.

This dish is also good because it can be served as an independent hot dish, or in combination with a side dish. As a side dish, you can use mashed potatoes or boiled rice. As a decoration of the dish, you can use lettuce leaves and olives. Lay the lettuce leaves beautifully on a serving dish, lay the rolls, and garnish with olives between us. Good appetite!

The same rolls can be prepared not only from beef. You can use any other meat you like (pork, chicken, veal).

As a filling for a roll, you can also use dried apricots, which, before being wrapped in a roll, must be steamed in boiling water, like prunes.

If desired, you can season the beaten meat with special seasonings intended for beef. The taste of the rolls will only benefit from this.

If you don’t have too much time and you can’t marinate the meat all night, then cover the plate with the beef and leave to marinate for at least an hour at room temperature.

The readiness of the rolls can be checked with a kitchen knife. Swipe it down the middle of the roll, and if the knife goes through easily, then the meat is ready.