Stuffed Meat Roll and Mashed Potatoes with Leeks

O Meu Tempero
19Ingredients
Calories
70Minutes

Here's a guest worthy meal that would be perfect for a dinner party. The roll is made by combining ground beef with seasonings and then spreading it in an even layer on wax paper. On goes the bacon slices followed by cooked bacon, then this is rolled up with the wax paper as an aide, and the roll is seared until browned all over on the stove before being finished in the oven.

Ingredients

  • 200 grams frozen spinach
  • 700 grams ground beef
  • salt (to taste)
  • ground black pepper (to taste)
  • 1 teaspoon thyme
  • 7 slices bacon
  • 200 milliliters wine
  • butter
  • 2 onions
  • 200 milliliters red wine
  • 2 tablespoons margarine
  • salt (to taste)
  • ground black pepper (to taste)
  • 1 kilogram potatoes
  • 1 leek
  • 100 milliliters milk
  • 1 tablespoon butter
  • 1 teaspoon mustard
  • ground nutmeg

Directions

  1. For the meat roll, preheat oven to 220°C (approximately 425°F).
  2. Cook spinach in microwave and drain well.
  3. Season ground beef with salt and pepper and add thyme.
  4. Blend well.
  5. Spread meat on a piece of wax paper and shape into a rectangle.
  6. Spread bacon slices on top.
  7. Place the cooked spinach on top of the bacon.
  8. Use wax paper to roll meat.
  9. Heat a little margarine in a skillet and add meat roll to pan.
  10. Sear meat on all sides and sprinkle with red wine.
  11. Place meat on a baking sheet and place small pieces of butter on top, or sprinkle with olive oil.
  12. Cut onions into quarters and arrange around the meat roll. Bake for 30 to 40 minutes in preheated oven.
  13. For the sauce, use cooked onions.
  14. Place onions in a saucepan with 200 ml wine and bring to a boil.
  15. Reduce heat and simmer for a few minutes. Season with salt and pepper and blend with an immersion blender.
  16. If necessary, pass through a sieve.
  17. For the mashed potatoes, peel potatoes and cut in quarters.
  18. Slice leek.
  19. Cook potatoes and leeks in plenty of boiling, salted water until knife-tender.
  20. Drain and grind to a puree in food processor or blender.
  21. Heat puree in a saucepan over low heat.
  22. Stir in warm milk, butter, mustard and season with a pinch of ground nutmeg.
  23. To serve, arrange meat and mashed potatoes and sauce on a plate.
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