Potato Roll with Ground Beef
Potato roll with ground beef is a delicious, versatile recipe that is perfect for a special lunch or dinner. It combines the softness of potatoes with a juicy ground beef filling and a touch of seasoning. This detailed recipe has been optimized to ensure the result is perfect and tasty.
Ingredients
For the potato dough:
500g of potatoes (peeled and cut into pieces)
1 tablespoon of butter
1/4 cup of milk (60ml)
1/2 cup of wheat flour (60g)
1/4 cup of grated parmesan cheese (20g)
1 egg
1 teaspoon of salt
1 pinch of black pepper
For the filling:
300g ground beef
1 small chopped onion
2 chopped garlic cloves
1 tablespoon olive oil or oil
1 small chopped tomato
2 tablespoons chopped parsley or chives
Salt and black pepper to taste
1/2 teaspoon paprika (optional)
To conclude:
1/2 cup of grated mozzarella cheese
1 tablespoon of grated parmesan cheese
Chopped parsley for garnish (optional)
Preparation Method
1. Preparing the potato dough
Cook the potatoes in salted water until tender (approximately 15-20 minutes). Drain well.
Mash the potatoes while they are still hot with a potato masher or fork until they form a smooth puree.
Add the butter, milk, grated Parmesan cheese, egg, salt and black pepper. Mix well.
Gradually add the wheat flour, stirring until you obtain a smooth dough that does not stick to your hands. Set aside.
2. Preparing the ground beef filling
In a saucepan, heat the olive oil or oil and sauté the onion until translucent. Add the garlic and sauté for 1 more minute.
Add the ground beef and cook over medium heat, stirring until golden brown and no longer pink.
Add the chopped tomatoes, salt, black pepper and paprika (if using). Cook for another 5 minutes, until the tomatoes break down.
Finish with chopped parsley or chives and set aside to cool.
3. Assembling the Swiss roll
Preheat the oven to 200°C.
On a sheet of baking paper, spread the potato dough into a rectangle about 1 cm thick.
Spread the ground beef filling over the dough, leaving a border of approximately 2 cm on all sides.
Using the parchment paper, gently roll the dough into a Swiss roll. Make sure to press lightly so that it is firm but without tearing the dough.
Transfer the roll to a baking sheet, keeping the seam down.
4. Finishing and baking
Sprinkle the mozzarella and parmesan cheese over the roll.
Place in preheated oven and bake for 20-25 minutes, or until the top is golden brown.
Remove from oven and let rest for 5 minutes before slicing.
Tips for Success
Be careful with the dough: Don’t add too much flour so that the dough is light and soft. It should be firm enough to roll, but still moist.
Well-seasoned filling: Adjust the seasoning of the filling according to your taste. You can add ingredients such as chopped olives or corn for variety.
Roll carefully: Use the parchment paper as a support to make the rolling process easier and prevent the dough from breaking.
Brown the cheese: For a prettier finish, turn on the oven’s grill for the last 5 minutes.