Mince rolls

Recipe from: 3/30/1989 12:00:00 AM
Ingredients 21
Servings 6
Time

Ingredients

  • 500
    g
    lean mince meat
  • 1
    medium onion, chopped finely
  • 60
    g
    fresh breadcrumbs
  • 2
    cloves garlic, crushed
  • salt
  • pepper
  • 1
    egg, well beaten
  • FILLING
  • 250
    ml
    cooked rice
  • 125
    ml
    cooked peas
  • 125
    g
    mushrooms, sliced
  • 15
    ml
    tomato purée
  • SAUCE
  • 15
    ml
    margarine
  • 125
    g
    mushrooms, sliced
  • 150
    ml
    tomato purée
  • 50
    ml
    white wine
  • ground cloves
  • salt and pepper
  • sugar
  • basil
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Place the mince, onion, breadcrumbs and garlic in a mixing bowl and mix thoroughly. Season to taste with salt and pepper, add the beaten egg and mix well. Place the mince mixture on a floured surface and roll out into a rectangle about 1,5 cm thick. Divide the rectangle into 6 portions. FILLING: Combine the rice, peas, mushrooms and 15 ml tomato purée. Spoon this mixture on top of the minced meat portions. Roll the minced meat around the filling and arrange in a greased casserole. SAUCE: Heat the margarine in a shallow pan and sauté the mushrooms. Add the tomato purée and white wine, and season to taste with cloves, salt, pepper, sugar and basil. Bring to the boil while stirring constantly. Pour the sauce over the mince rolls, and bake uncovered for about 50 minutes.
 

Read more on: bake  |  beef
 

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