Beef rolls with bacon and cheese
4 servings
45 minutes
Beef rolls with bacon and cheese are a true embodiment of a hearty and aromatic dish from Russian cuisine. Their origin is linked to the tradition of combining tender meat with the rich flavors of smoked products and melted cheese, creating a harmony of tastes. The beef becomes incredibly tender due to stewing in white wine and tomato paste, while the bacon adds a spicy note. The cheese melts inside, forming an appetizing filling, and parsley adds freshness. These rolls are perfect for both festive gatherings and cozy family dinners. Serve them with mashed potatoes or fresh bread to fully enjoy the richness of flavors.
1
Slice the beef into almost transparent pieces. Arrange the pieces on a flat surface, place bacon (can be replaced with prosciutto, mushrooms, etc.) and cheese pieces (or grated cheese) on top, and sprinkle with parsley. Roll each piece into a roll, tucking in the sides (to prevent cheese from leaking), and secure with a toothpick.
- Beef: 500 g
- Bacon: 150 g
- Hard cheese: 100 g
- Dried parsley: 20 g
2
Chop the onion finely.
- Onion: 0.5 piece
3
Pour oil into the bottom of a pot or skillet, place the rolls, sprinkle with onion, and lightly fry on medium heat, stirring until the rolls are browned on all sides.
- Vegetable oil: 50 ml
- Onion: 0.5 piece
4
Add white wine, simmer for another 3 minutes, season with salt and pepper.
- White wine: 50 ml
- Salt: pinch
- Ground black pepper: pinch
5
Then pour in tomato paste (or diced tomatoes, or tomatoes in their own juice), wait for it to boil, cover with a lid, reduce the heat and simmer for 30-40 minutes: check readiness with a fork; if it easily pierces the meat, the rolls are ready.
- Tomato paste: 800 g
