Ground Beef Roulade

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Ground beef roulade is a delicious and practical recipe, ideal for a family lunch or dinner. It combines the juiciness of ground beef with a tasty filling, which can be adapted according to personal tastes.

The dish is easy to prepare and can be served with a variety of sides, such as rice, salad and potatoes, making it a complete meal full of flavor. We will teach you how to prepare a Ground Beef Roulade, with a simple step-by-step guide to ensure you make an irresistible and successful recipe.

Ingredients

For the Swiss roll:

• 1 kg of ground beef (preferably flank or rump)
• 1 medium onion, chopped
• 2 cloves of garlic, chopped or crushed
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese (optional)
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste.
• Chopped parsley or chives to taste
• Olive oil to grease the baking tray

For the filling:

• 200g sliced ham
• 200g sliced mozzarella cheese
• 1 small grated carrot (optional)
• Chopped green or black olives (optional)
• 1/2 cup chopped red bell pepper (optional)

For the Sauce:

• 1 can of tomato sauce (or homemade sauce)
• 1 tablespoon olive oil
• 1 clove of garlic, finely chopped
• Salt and pepper to taste.
• Basil or oregano leaves (optional)

Preparation:

1. Preparing the Meat for the Roll

1. Season the meat: In a large bowl, place the ground beef and season with salt, black pepper, Worcestershire sauce, minced garlic, minced onion, and parsley or chives to taste. Also add the egg and breadcrumbs, which will help give structure to the roll. Mix well with your hands or a wooden spoon until all the ingredients are well incorporated.
2. Assemble the Swiss roll: On a flat surface, such as a cutting board, place a piece of plastic wrap or parchment paper. Place the ground beef mixture on it, spreading it out well with your hands until it forms a rectangle. The ideal thickness for the roll is about 1 to 2 cm.

2. Preparing the Filling

1. Distribute the filling: Spread the slices of ham and mozzarella cheese over the meat, leaving a border of about 2 cm on all sides so that the filling does not escape during rolling. If desired, add other ingredients to the filling, such as grated carrots, chopped peppers or olives, to give it an extra touch of flavor and texture.

3. Rolling the Swiss Roll

1. Roll the meat: Using plastic wrap or parchment paper, carefully roll the meat into a cylinder. Pinch the ends tightly to prevent the filling from leaking out during cooking. If necessary, use toothpicks to close the ends or hold the roll with your hands until it is firmly in place.
2. Transfer to baking sheet: Transfer the roll to a baking sheet greased with olive oil. If you want a more golden crust, brush a little olive oil over the top of the roll.

4. Preparing the Sauce

1. Tomato sauce: In a saucepan, heat the olive oil and sauté the chopped garlic until golden. Then add the tomato sauce, seasoning with salt, black pepper and, if desired, basil or oregano. Cook the sauce for about 5 to 10 minutes, stirring occasionally.
2. Cover the roll with the sauce: Once the sauce is ready, pour it over the roulade in the baking dish, covering it completely. This helps keep the roulade juicy while cooking and adds extra flavor to the meat.

5. Baking the Swiss Roll

1. To roast: Place the roulade in a preheated oven at 180°C and bake for about 40 to 50 minutes, or until the meat is completely cooked and golden. During the baking time, you can baste the roulade with the sauce itself to ensure that it remains very juicy.
2. Check the point: To ensure that the roll is ready, make a cut in the middle of the meat. It should be completely cooked inside. If necessary, leave it in the oven for a few more minutes until it reaches the desired doneness.

6. Serving

1. Rest the meat: After removing the roll from the oven, let it rest for about 10 minutes before cutting into it. This helps to keep the juices inside the meat, making the roll more juicy and flavorful.
2. Cut and serve: Using a sharp knife, cut the Swiss roll into 2 to 3 cm slices. Serve with the tomato sauce left in the baking dish and accompany with rice, baked potatoes, farofa or a fresh salad.

Tips and Suggestions

• Vary the filling: You can adapt the filling to suit your taste. Try adding sautéed mushrooms, spinach, or even bacon for an extra kick of flavor.
• Minced meat: For the roulade, choose a good quality ground meat with less fat, such as flank or rump. This will ensure a tastier and less fatty meat.
• Sauce: If you prefer a creamier sauce, add a little heavy cream to the tomato sauce. This will create a thicker, smoother sauce.
• Crispier roast: If you prefer a crispier crust, remove the roulade from the sauce in the last 10 minutes of baking and place it directly on the oven shelf to brown.