What is beef roll?

Beef roll is a European beef food consisting of a thin piece of beef rolled around various fillings. It should not be confused with torn , a German version of the bowl. In French means the term rolede . The bowl is usually brown and then baked or steamed in stock, wine or other liquids. The beef role has many variations throughout Europe, including BCIOOLA in Italy, grabbed in Germany and pauupiette in France. It is commonly prepared as one big role and then sliced; However, individual portions can also be made to fill the beef roll. Common items include bacon, mustard and vegetables. Vegetables with harder textures should be cooked before placement in a roll; Otherwise, the meat will not be properly roll. To avoid spilling the filling from the bowl, it is held together with a baker string, toothpicks or skewers. Other Countries may have regional fillings and individuals could decide to experiment with different fillings to find outIf they prefer.

The first step in preparing beef roll is to pound a piece of steak until it is very thin but still intact. This allows beef to cook evenly all the way. The filling is then added to the beef, after which it is rolled and secured. Filling the role should be avoided because it could cook unevenly or break after rolling. Individual rolls are prepared in almost the same way, except that they are created in much smaller sizes.

Browning beef roulade is important for the overall taste and appearance of the bowl. This step gives the bowl an attractive color and fresh outdoor texture, sealing the juices to keep the inner damp and tasty. In general, the bowl is brown in a pan with butter or oil. The purpose of this step is not to cook the meat through, but just brown the outer. Browning is not an essential step and can be skipped if an individuale.

Another important part of the bowl is the sauce. Most individuals prefer food food with accompanying sauce to give it a little more moisture and taste. Various sauces, including simple brown sauces, wine sauces or ovated from the Dušnice fluid, can be made. When a smooth sauce is required, individuals should strain the sauce before serving.