Meat rolls are an excellent dish at any celebration. It’s easy to cook, and the taste is amazing. An extra spicy sauce perfectly complements the finished dish.
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You will need
- - smoked chicken 300 g;
- - veal renal part 1 kg;
- - butter 50 g;
- - wheat flour 60 g;
- - milk 300 ml;
- - grated nutmeg on the tip of a knife;
- - hard cheese 30 g;
- - egg yolk 1 pc.;
- - fat 120 g;
- - onions 120 g;
- - paprika 15 g;
- - tomato paste 30 g;
- - sweet green pepper 1 pc.;
- - ground black pepper;
- - salt.
Instruction manual
1
Boil chicken, then pass through a meat grinder. Wash the veal thoroughly, pat it dry with a paper towel, and cut into 6 servings. Gently beat each piece of veal and lightly salt it.
2
Melt the butter in a pan, add flour to it, pour in the milk. While constantly stirring, add black ground pepper and nutmeg. Boil the sauce for 30 minutes, stirring constantly, over low heat.
3
Grate the cheese. Mix the prepared sauce, egg yolk, cheese and black pepper with minced chicken. Mix well.
4
Lay the resulting stuffing into broken pieces of veal. Roll into rolls, then dress with culinary thread. Fry the rolls in melted fat. Then transfer to the pan.
5
Fry the finely chopped onion in the same fat, add the paprika and tomato puree, immediately pour in some of the broth left over from the ham, and mix well. Pour the rolls with the resulting sauce, simmer over medium heat, periodically adding the broth, for 30 minutes.
6
Slice sweet pepper, add to rolls, stew until pepper is cooked. Before serving, remove the thread from the rolls, put them on a dish, pour the sauce in which they were prepared. Serve mashed potatoes as a side dish.