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Wednesday, January 16, 2008

Stefanie Roll

This is a Bulgarian meatloaf-type dish. I have no idea who Stefanie is and why the dish is called like that :).

Ingredients (makes 4 servings):

1 lb (500 g) ground meat (AUS: mince)
2 eggs
1 dill pickle, quartered
1 carrot
2 celery sticks
1/4 teaspoon of each: salt, black pepper, marjoram, cumin (or, season to taste)


Hard boil one of the eggs (for how to, check here). Cut into quarters lengthwise.

Cut carrot lengthwise.

Steam carrot and celery sticks for 5 min. You can also boil them until they are tender, but steaming is faster and healthier.

Mix the other egg (raw!) with ground meat. Add spices.

Spread the ground meat mixture on aluminum foil forming a rectangle that is about an inch (2.5 cm) thick.

Arrange pickle, carrot, celery and egg along the long side of the meat rectangle.

With the help of the foil, form in a tight roll.

Tightly wrap into foil and roast at 500 F/260 C for 30 min. It's important for the roll to be tight so that it doesn't break later when cut.

Unwrap, lower oven temperature to 350 F/175 C and roast for about 10 minutes more.

Let it cool down for 10-15 min before cutting. Serve with mashed potatoes.

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