Recipe preparation:
Source: https://www.vkusnyblog.com/recipe/myasnoj-rulet-s-brokkoli-i-gribami/Notes on ingredients:
Minced meat. This roll will be good with beef, pork, or mixed minced meat – the latter was the case for me. Chicken mince will be harder to shape since it is usually wetter than meat.
Mushrooms. The champignons mentioned in the recipe are the most versatile all-season option. Oyster mushrooms will also work well. During the wild mushroom season, I recommend trying the version with porcini mushrooms – it will make the roll more vibrant. However, you don’t have to wait for the season if you have frozen porcini. Just thaw them, remove excess moisture, and sauté. Then add them to the filling.
Broccoli. Frozen broccoli from the supermarket is perfect – that’s what I used. Be sure to thaw it before boiling. Fresh broccoli is also great, but it’s better to blanch it for a minute or one and a half longer.
As a flavor variation, you can make this roll with cauliflower instead of broccoli. Or simply increase the amount of mushrooms if you don’t like the taste of cabbage.
Onion. Regular onion is all you need here. If you are bothered by the initially raw onion in the minced meat and are afraid of its texture, you can sauté it separately until soft and lightly caramelized, then add it to the minced meat.
Breadcrumbs. They act as an absorbent – that is, they draw and hold moisture. You can replace them in the minced meat with fine oatmeal.
Eggs. The recipe calls for a medium egg S-1 or M, which weighs about 50-55 g without the shell.
Garlic. The recipe uses fresh garlic, but if desired and depending on the situation, you can replace it with dry granulated garlic – the garlic flavor will be milder. For the specified amount of ingredients, you will need about 1/3 tsp of dry garlic.
Let’s move on to cooking.
Beat 3 eggs lightly with a fork, add salt to taste. Fry a thin omelet in the largest frying pan you have (ideally less than 26 cm).
Finely chop the onion and mushrooms. In a pan over medium heat, heat 2 tbsp of vegetable oil. Add half of the chopped onion and the mushrooms, sautéing, stirring, until cooked, for 4-5 minutes.
While the onion is frying, blanch the broccoli in boiling salted water for 4 minutes. Drain in a colander and rinse with cold water so the cabbage doesn’t lose its color.
Add 1 egg, grated garlic clove, 2 tbsp of breadcrumbs, the remaining onion, salt, and pepper to the minced meat.
Mix until homogeneous.
Finely chop the boiled broccoli, mix it with the mushrooms, 1 egg, and 1 tbsp of breadcrumbs.
On foil, lay out the minced meat in a rectangle about 40*25 cm. Cut the omelet and place it on the minced meat.
Spread the broccoli with mushrooms on top of the omelet.
Roll the entire structure into a roll and place it directly in the foil on a baking sheet.
Send it to a preheated oven at 200 °C and bake until done for about 45 minutes (the final time depends on your oven). If you want a roll with a golden crust, remove the foil 10 minutes before it’s done and let it brown.
Remove the finished roll from the oven and let it rest for 15 minutes. Then slice and serve.
I have mashed potatoes and broccoli as a side dish, piped through a pastry bag with a star tip.
Enjoy your meal!
This recipe for meat roll with broccoli and mushrooms has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.
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