Indo-Roulade

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












Ingredients:

• 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

Sauce:

• 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.

Sauce:

• 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.