Serve Indo-Roulade as a complement to the child menu.

  • 200 g of beef tenderloin
  • 200 g of minced beef, nonfat
  • 2 tbsp. of steak sauce
  • ½ tsp. of salt
  • 2 tbsp. of soy sauce
  • 1 tbsp. of Worcestershire sauce
  • 50 g of onion, diced ½ cm
  • Cooking oil
  • 6 pcs of white cotton ropes
  • 5 red onions, sliced round
  • 3 cloves of garlic, minced
  • 2½ tbsp. of flour
  • Pepper
  • Nutmeg
  • 3 bud cloves
  • 3 tbsp. of soy sauce
  • ½ tbsp. of steak sauce
  • 1 tsp. of sugar
  • 4 stalks of celery
  • 1 stalk of spring onion
How to make:
  • Cut beef tenderloin into disconnected thin strips into ½ cm thick. Carefully tear.
  • Sprinkle with 1 tsp. of steak sauce, ½ tsp. of salt, 1 tbsp. of soy sauce, ½ tbsp. of Worcestershire sauce, some onions. The rest is mixed with minced meat.
  • Roll out slabs of meat on a cutting board. Cover with minced meat. Roll up tightly.
  • Place 6 pcs of ropes lined on the chopping block. On it, put meat rolls. Tie tightly from both ends.
  • Fry so that all sides are brown. Lift.
  • With 2 tbsp. of frying-meat used oil. Saute both kinds of onions until fragrant. Add the flour. Stir.
  • Give water, cloves, soy sauce, steak sauce, pepper, and nutmeg. Stir. Bring to a boil. Put the meat. Boil until the meat is tender and the sauce is quite thick. Give sugar, scallions, and celery. Cook briefly. Lift the meat. Taste the sauce.
  • When will be eaten, boil the meat back in the sauce. Lift. Cut into 1 cm. Get rid of leek and celery. Sprinkle meat with sauce or serve separately.
For 6 servings.

Nutritional facts per serving:
  • Calorie: 183 kcal
  • Protein: 21.4 g
  • Fat: 7.4 g
  • Carbohydrate: 4.3 g
  • Cholesterol: 40 mg
  • Fiber: 0.1 g
This handsome Chicken Roulade comes wrapped around a savory traditional stuffing with sage, cranberries, apples, and more. Impressive and easy to serve.