Chopping roll

For 7 people
  • 75 g dried tomatoes, in oil
  • 1 glass (53 ml; Weight: 30 g) capers
  • 1 Bund Marjoram
  • 400 g double cream Cream cheese
  • white pepper
  • Salt
  • 2 medium-sized onions
  • 1 kg mixed minced meat
  • 1 EL Tomato paste
  • 2 Eggs (size M)
  • 3 EL breadcrumbs
  • 400 g predominantly waxy potatoes (e.g. Christa)
  • 750 g Mushrooms
  • 1-2 EL flour
  • 200 g whipped cream
  • 1 EL Instant vegetable broth
  • breadcrumbs
  • baking paper
90 minutes
light
1.
Drain the tomatoes and capers, collecting the tomato oil. Dice the tomatoes. Wash marjoram, pat dry, set something aside for garnish, finely chop the rest. Mix in the cream cheese, mix in the capers, tomatoes and half of the marjoram. Season with pepper and a little salt. Peel the onions and finely dice them. Knead the mince with half of the onions, tomato paste, 1 egg and breadcrumbs. Season with salt and pepper. Sprinkle a work surface thinly with breadcrumbs. Then roll it out into a rectangle (26 x 31 cm). Put the cream cheese on top and spread. Leave a margin of 2 cm each. Roll up from the long side. Place on a baking sheet lined with baking paper. Peel and wash the potatoes. Roughly grate the potatoes and mix with an egg. Season with salt. Spread on the chopping roll and press down. Bake in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 55-60 minutes. Cover if necessary after 30-40 minutes. Clean, trim and halve the mushrooms. Heat 2 tablespoons of tomato oil in a pan. Fry the mushrooms in portions. Add the remaining onions and marjoram and fry briefly. Dust with flour and sauté briefly. Pour in 500 ml of water and cream and bring to the boil. Stir in the broth. Simmer for 5 minutes over low heat. Take the chopping roll out of the oven and serve with the sauce. Garnish with marjoram set aside
2.
For 8 people:
1 person approx.:
  • 680 kcal
  • 2850 kJ
  • 35 g protein
  • 52 g fat
  • 16 g carbohydrates

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