Chopping roll with egg

Name: Chopping roll with egg
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 5 eggs, 1 onion; 1 Stalk leek (leek); 750 g gem. minced meat; 4-5 Tbsp Breadcrumbs; 7-10 Tbsp salt, white pepper; 200 g Mustard pickles (glass); 750 g Potatoes; 500 g Carrots; 1/4 l clear broth (instant); 5 tablespoons (50 g) Whipped cream; 2 TABLESPOONS sauce thickener; 1/2 bunch Parsley; 7-10 Tbsp Clear film

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

5 eggs, 1 onion
1 Stalk leek (leek)
750 g gem. minced meat
4-5 Tbsp Breadcrumbs
7-10 Tbsp salt, white pepper
200 g Mustard pickles (glass)
750 g Potatoes
500 g Carrots
1/4 l clear broth (instant)
5 tablespoons (50 g) Whipped cream
2 TABLESPOONS sauce thickener
1/2 bunch Parsley
7-10 Tbsp Clear film

Directions

1
Hard boil 4 eggs. Peel and chop the onion. Clean, wash and cut the leek into fine rings
2
Knead minced meat, onion, breadcrumbs and the remaining egg, season. Quench, peel and chop the eggs. Mix with the leek
3
Roll out the mince on foil to form a rectangle (approx. 20 x 25 cm). Add egg mixture and roll up. Roast in a hot oven (electric cooker: 200°C/ convection oven: 175 °C / gas: level 3) for 60-70 minutes
4
Drain the cucumbers. Peel and wash potatoes and carrots. Cut everything into pieces. After about 15 minutes spread around the roast. Turn more often
5
Take everything out. Loosen the gravy with broth and cream and bring to the boil. Thicken sauce, season to taste. Wash and chop the parsley. Sprinkle roast
6
Drink: cold beer