Stuffed roll of meat (TM)

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A rolled, minced meat and vegetable recipe from Spain.

Ingredients

• 700g minced beef

For the dressing

• 150g carrots, peeled and chopped
• 50g onion, peeled and chopped
• 1 clove garlic, peeled

• 30g olive oil
• Salt
• Pepper
• 1 egg white
• A pinch of nutmeg

For the stuffing

• 1 apple
• 4 slices cheese
• 4 slices bacon
• 8 prunes, stones removed
• 100g seedless raisins
• 4 walnuts

For the sauce

• 150g carrots, peeled and chopped
• 200g onion, peeled and chopped
• 50g olive oil
• 150g tomatoes, chopped
• 250g white wine
• 250g water
• Salt

Method

1. Add the carrots, onion, garlic and the oil to the bowl 10 seconds / Speed 4, [scrape down the lid and the inside of the bowl], then 12 minutes / Reverse Blade / Speed Spoon. [No temp. given, but assume it is Varoma].
2. Add the mince, the egg white and the seasonings 15 seconds / Speed 6.
3. Peel the apple, remove the core, slice, and reserve.
4. Place two rectangles of tin foil on a flat surface and divide the meat between the two sheets.
5. Shape the meat into two rectangles, divide the stuffing ingredients into two and place upon the meat.
6. Make a roll with each rectangle, wrapping in the tin foil.
7. Place them in the centre of the Varoma basket and prick the foil with a fork. Reserve.
8. Place the sauce ingredients into the bowl 12 seconds / Speed 4, [scrape down the lid and the inside of the bowl], then 6 minutes / Temp. Varoma / Speed 1.
9. Put the Varoma basket on the lid 30 minutes / Temp. Varoma / Speed 1.
10. Leave to cool for a few minutes before opening the Varoma lid, remove the foil from the rolls, place in a serving dish and accompany with the sauce.

Recipe source

• This is a translation of a recipe in Cocina española con Thermomix