Beef Roll With Porcini Mushrooms

White mushrooms can be substituted for mushrooms, but with white rudet will be more flavorful.

Beef roll with porcini mushrooms

8 servings, cooking: 2 hrs.

What you need:

1.6-1.8 kg of beef thin edge in one piece

500 g long slices of cooked smoked bacon

600-700 g thawed porcini mushrooms

2 large bulbs

3-4 cloves of garlic

100 g grated parmesan cheese

1 tbsp. sweet paprika

salt, freshly ground black pepper

What to do:

1. Cut a piece of beef in the middle vertically lengthwise, about 1.5 cm from the end. Open it up like a book.

Now, cut each half vertically lengthwise without cutting through about 1.5 cm, and turn both pieces left and right like a book. You have a not very even layer of meat. 3.

Cover the layer with a double layer of clingfilm and beat it with a rolling pin or flat meat mallet into a flatter layer 1-1.5 cm thick. Salt and pepper both sides and rub with paprika.

4. Preheat the oven to 200 ° C. For the filling cut the mushrooms into medium sized cubes. Shred 150g bacon, peeled onion and garlic.

5. Melt the fat from the bacon in a heavy bottomed pan, add the onion and fry for 5 minutes. Add mushrooms, increase heat and stir-fry until liquid evaporates. Sprinkle garlic, stir, remove from heat and cool slightly.

6. Sprinkle grated cheese over the beef, lay out the mushroom filling and roll up the meat. Cover the top with overlapping slices of bacon.

7. Tie the roll with culinary twine, place it on the rack in the baking tray, cover with foil. Put in oven, in 10 minutes reduce temperature to 140 °C. Bake for 40 minutes, opening it 10 minutes before it is ready so the meat gets a brown crust.

8. When ready, put the roll on a plate, cover with foil and let rest for 15 minutes. Remove the twine, slice the roll crosswise and serve.

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