INGREDIENTS:
(1) 800g to 1Kg ground beef
(2) seasoning: sea salt, black pepper, dried basil, paprika
(3) some cloves of garlic - sliced
(4) 100g portuguese sausage (chouriço) - cut into thin strips
(5) 2 handfuls mushrooms (fresh or canned) - sliced
(6) 1 handful fresh parsley (chopped)
(7) 2 onions (cut into thin slices)
(8) 3 Tbsp butter or margarine
(9) 1 tea cup of white wine (what I used), stock/broth or just water.
(10) 1 to 2 Tbsp of roasted red bell pepper paste (massa de pimentão)
You can use the flat side of your meat tenderizer to do that, I simply "punched" it flat with my hands...(a good way to discharge some rage lol). Make sure you have your working surface cleaned up before you start.
Lining some clean film underneath the meat helps, makes it much easier to roll up, and it's less messy.
Evenly sprinkle (2) and (3) on top. Then do the same with (4), (5) and (6)
Put meat roll on top of (7), (8) and (9) in a baking tray/pirex.
Optional (side dish) - cut some potatoes with skin on (slices, cubes or wedges) and evenly distribute on the sides (bake along with the meat roll).
But before baking, rub the whole thing with (10). Meat roll will taste much much better afterwards.
Since the roasted red bell pepper paste is salty, there's no need to season the last ingredients...but, if you can't find any of that in your local supermarket (since it's a very traditional Portuguese seasoning), you can either roast some red bell pepper, peel it and puree the flash with some salt, garlic, olive oil and a little white wine (lol) or just rub the whole roll with some salt+paprika+few teaspoons of tomato pulp (much easier, but it's not the same...)
(1) 800g to 1Kg ground beef
(2) seasoning: sea salt, black pepper, dried basil, paprika
(3) some cloves of garlic - sliced
(4) 100g portuguese sausage (chouriço) - cut into thin strips
(5) 2 handfuls mushrooms (fresh or canned) - sliced
(6) 1 handful fresh parsley (chopped)
(7) 2 onions (cut into thin slices)
(8) 3 Tbsp butter or margarine
(9) 1 tea cup of white wine (what I used), stock/broth or just water.
(10) 1 to 2 Tbsp of roasted red bell pepper paste (massa de pimentão)
You can use the flat side of your meat tenderizer to do that, I simply "punched" it flat with my hands...(a good way to discharge some rage lol). Make sure you have your working surface cleaned up before you start.Lining some clean film underneath the meat helps, makes it much easier to roll up, and it's less messy.
Evenly sprinkle (2) and (3) on top. Then do the same with (4), (5) and (6)
Put meat roll on top of (7), (8) and (9) in a baking tray/pirex.Optional (side dish) - cut some potatoes with skin on (slices, cubes or wedges) and evenly distribute on the sides (bake along with the meat roll).
But before baking, rub the whole thing with (10). Meat roll will taste much much better afterwards.
Since the roasted red bell pepper paste is salty, there's no need to season the last ingredients...but, if you can't find any of that in your local supermarket (since it's a very traditional Portuguese seasoning), you can either roast some red bell pepper, peel it and puree the flash with some salt, garlic, olive oil and a little white wine (lol) or just rub the whole roll with some salt+paprika+few teaspoons of tomato pulp (much easier, but it's not the same...)
You can replace/omit any of the ingredients... Ground chicken instead of beef, bacon instead of sausage... rolling with ham and cheese or spinach puree, etc, etc, etc.
Beijinhos!
Didi
Didi
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