Olive roast meat

Name: Olive roast meat
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Bread rolls from the previous day; 2 large onions; 1 Garlic clove; 1 glass (240 ml) paprika-filled olives; 750 g mixed minced meat; 2 Eggs (Gr. M); 2 TEASPOONS dried herb; 7-10 Tbsp of Provence; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sweet peppers; 3 Peppers (e.g. green and red); 1-2 TABLESPOONS Oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Bread rolls from the previous day
2 large onions
1 Garlic clove
1 glass (240 ml) paprika-filled olives
750 g mixed minced meat
2 Eggs (Gr. M)
2 TEASPOONS dried herb
7-10 Tbsp of Provence
7-10 Tbsp salt, white pepper
7-10 Tbsp Sweet peppers
3 Peppers (e.g. green and red)
1-2 TABLESPOONS Oil

Directions

1
Soak the buns. Peel and chop 1 onion and garlic. Drain the olives
2
Knead the chopped onion, garlic, squeezed rolls, minced meat, eggs, herbs and olives, until 1 tbsp. Season with salt, pepper and paprika powder. Shape for roasting and roast on the fat pan in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 60-70 minutes
3
Clean and wash the peppers. Peel 1 onion. Chop everything and after 30-40 minutes spread around the roast. Sprinkle with oil and cook everything to the end. Turn vegetables more often
4
Season vegetables with salt and pepper. Serve with the roast. Cut the remaining olives into slices. Garnish roast with it. Serve with mashed potatoes
5
Drink: beer or country wine