Stephanie Roll

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Stephanie Roll
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13/02/2014
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Preparation
35 min.
Cooking
60 min.
Тotal
95 min.
Servings
5
"We`re not going to let this day go by without the classic Stephanie Roll. This is your recipe for a tasty roll for both guests and family!"

Ingredients

  • pork - 28 oz (800 g) minced
  • onions - 1 large head
  • carrots - 2, medium - sized
  • pickles - 1.5 oz (50 g)
  • eggs - 4
  • vegetable oil - 2 - 3 tbsp
  • black pepper - to taste
  • salt
  • cumin - 1 pinch
  • for the garnish
  • potatoes - 2 pcs.
  • tomatoes - 2 pcs.
  • carrots - 1 pc.
  • broccoli - a few florets
measures

How to cook

The carrots are washed and cooked whole. Once boiled, cut them lengthwise into strips. Do the same with the pickles. Wash the onion head and chop it finely. Knead the minced meat well with an egg, black pepper, salt, cumin, onion and leave to stand in a refrigerator 1-1.5 hours.

The other 3 eggs are hard-boiled, shelled and cut in halves. The minced meat is laid out with the halved eggs, chopped carrots and pickles arranged on it and then it is formed into a roll.

Put the roll in a baking dish greased with butter and bake 40 minutes in a preheated oven at 480°F (250 °C). The roll is served warm with a side of roasted vegetables.

To prepare the garnish, heat an oiled grilling pan and add the cut into rings tomatoes, potatoes (slightly pre-boiled) and carrots and braise, turning them on both sides.

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