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Beef Mince Roll with Mushrooms "Hello, Easter!"
Instructions
I start by preparing the mushrooms, as they need time to fry and cool down. If I have the chance, I use wild mushrooms – they give a richer aroma. If not, I take champignons, which are always available. I wash the mushrooms thoroughly, clean off any dirt and cut them into thin slices. An even thickness ensures uniform frying.
I heat a frying pan with butter (20–30 g) over medium heat. I add the sliced mushrooms, salt them lightly and fry for 10–12 minutes, stirring occasionally. The mushrooms should release their moisture and brown. I take the cooked mushrooms off the heat and leave them to cool completely – hot mushrooms would spoil the texture of the roll.
While the mushrooms cool, I prepare the mince. I cut the beef (700 g) into small pieces and peel the garlic. I pass the meat together with the garlic through a meat grinder or chop it in a blender until I have a smooth mince. Home-made mince comes out juicier and more aromatic than shop-bought.
I prepare the binding mixture that will make the mince tender and juicy. In a separate bowl I combine the egg with the cream (2 tbsp) and beat lightly with a fork or whisk until smooth. The cream gives the mince softness and stops it from drying out during baking.
I pour the flour (2 tbsp) into the egg-and-cream mixture and stir thoroughly until there are no lumps. The flour adds binding properties and helps the mince hold the shape of the roll better.
I combine the chopped meat with the egg-and-cream mixture and add salt and black pepper to taste. I knead the mince thoroughly by hand for at least 3–4 minutes – this is important for an even texture. The finished mince should become smooth, pliable and slightly sticky, and hold its shape well.
I move on to preparing the filling. I transfer the cooled mushrooms to the blender and chop them into a mushroom mince – not a purée, but a fine crumb. This texture gives the roll extra tenderness and spreads the mushroom flavour evenly across every slice.
I grate the hard cheese (120 g) on a coarse grater. I set about 30 g of cheese aside – it will be needed for sprinkling over the roll at the end of baking, to create a golden cheese crust.
I wash the green onions and dill thoroughly under cold water, pat them dry and chop them finely with a sharp knife. The fresh herbs add a bright, spring-like aroma to the roll and pretty green flecks on the slice.
I get on with shaping the roll. I grease a baking tray lightly with vegetable oil, line it with cling film and sprinkle the film with a little water – this prevents the mince from sticking. I lay all the mince on the film and spread it by hand into a rectangular sheet about 1.5 cm thick. I keep the edges of the sheet even.
For the first layer of filling I spread the chopped mushroom mince, distributing it evenly across the whole surface of the meat sheet. I leave the edges free by about 2 cm on each side, so the filling does not escape when rolling.
Over the mushrooms I sprinkle the grated cheese evenly (about 90 g, with the other 30 g left for sprinkling on top). As it bakes, the cheese melts and glues the layers of filling together, making the roll denser and juicier.
For the last layer I spread the chopped herbs – green onions and dill. I distribute the herbs evenly over the cheese. The three layers of filling create a beautiful pattern on the slice of the finished roll.
Using the cling film, I carefully roll up the loaf, starting from the long side. I lift the edge of the film and roll the mince up, pressing each turn firmly. The film helps give the roll a proper cylindrical shape and keeps the filling from falling out.
I remove the cling film and carefully transfer the roll onto a clean baking tray, seam side down. This way the seam seals during baking and the roll does not fall apart. I pour a little water onto the bottom of the tray (about 100 ml) – this creates steam and prevents the meat from drying out.
I prepare the sauce for brushing: in a small bowl I mix the sour cream (1 tbsp) with the ketchup (1 tbsp) until I have a smooth, pinkish mass. This sauce creates a lovely glossy crust and gives the roll a piquant flavour.
With a silicone brush I coat the roll generously with the sauce on all sides. I put the tray into an oven preheated to 180°C and bake for 30 minutes. In this time the roll sets and takes on a light crust.
After 30 minutes I take the roll out of the oven, sprinkle it with the remaining grated cheese (30 g) and return it to the oven for another 10 minutes. The cheese melts and forms an appetising golden crust. I take out the finished roll, let it rest for 5–10 minutes, then cut it into portions and serve.
Tips
- 1
For a richer flavour I use wild mushrooms instead of champignons – porcini, birch boletes or chanterelles. If I take frozen mushrooms, I defrost them first and squeeze out the excess moisture so the filling does not turn watery.
- 2
The beef can be replaced with pork or made into a mixed mince (50/50) – the roll will come out juicier and richer. You can also add finely chopped onion to the mince for extra juiciness.
- 3
To help the roll hold its shape better, once rolled you can wrap it in foil and put it in the fridge for 30 minutes before baking. Chilled mince becomes firmer.
- 4
I keep the finished roll in the fridge for up to 3 days in a closed container. I reheat portions in the microwave for 2–3 minutes, or in the oven at 150°C under foil for 10–15 minutes.
FAQ
Can the roll be made in advance and frozen? +
Yes, the shaped raw roll can be frozen for up to 1 month. I wrap it in cling film, then in foil, and keep it in the freezer. Before baking I defrost it in the fridge for 8–10 hours, then brush it with sauce and bake as usual.
Why did the roll turn out dry? +
The most common reasons are: meat that is too lean (beef without fat), over-baking, or not adding water to the tray. The cream in the mince also matters – it provides juiciness. During baking the temperature should not exceed 180°C, and the total time should not exceed 40 minutes.
Can the roll be made without cling film? +
You can, but rolling will be harder. In that case I lay the mince on water-moistened baking paper and roll it up with that. The main thing is to press each turn firmly so the roll does not fall apart.
Which cheese is best to use? +
Any hard cheese that melts well will do: Russian, Dutch, Gouda, Maasdam, Cheddar. Mozzarella gives a stretchy effect but less aroma. I do not recommend blue cheeses – their flavour would overpower the mushrooms.
Can the mushrooms be replaced with something else? +
Yes, instead of mushrooms you can use onions fried with carrots, boiled eggs, spinach or bell pepper. A filling of prunes with walnuts also works wonderfully for a slightly sweet note in a festive version.
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