Rolled roast stuffing 2
Instructions
In a bowl place the meat with the sausage together the egg, a pinch of salt, a clove of chopped garlic and nutmeg.
Place on cutting board meat, dress lightly with salt and pepper, place the prepared mixture, leaving a large freeboard.
Roll up meat, sewn with the needle and string without filling out, cover the meat entirely with the slices of bacon then tied the Twine tightly all around.
Place in a baking dish and add salt out the roll, add the Rosemary, and oil.
FRY lively flame by turning often, until it is browned on all sides, sprinkle with the white wine and place in the oven at medium temperature for 40 minutes time occasionally and adding cooking sauce.
When cooked, cut into slices and serve.
Ingredients and dosing for 4 persons
- 800 g of rump or brisket of veal in a single slice
- 200 g of minced beef
- 150 g fresh pork sausage
- 1 egg
- 200 g of fresh sliced bacon
- a small amount of margarine
- 1 garlic clove
- oil
- 2 glasses of white wine
- nutmeg
- salt and pepper
- Rosemary