Stuffed meat roll with herb cream cheese

Ingredients

Directions

1. 1

   Wash and chop the herbs. Mix with cream cheese. Season with salt and pepper. Peel and chop 2 onions. Knead with minced meat, breadcrumbs, egg, 2 tablespoons tomato paste, 1 teaspoon salt and 1 teaspoon pepper. Roll out rectangularly (approx. 22 x 35 cm) between foil.

2. 2

   Remove upper foil. Spread the cream cheese on the mince, leaving about 2 cm of edge free. Drain the peppers and spread them on the cream cheese. Roll up from the narrow side with the help of the foil and press the ends together.

3. 3

   Place the meat roll on an oiled fat pan.

4. 4

   Wash the potatoes thoroughly and cut in half. Mix with 3 tablespoons of oil, salt and pepper. Spread around the roast. Roast in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 1 hour.

5. 5

   Turn the potatoes from time to time.

6. 6

   Peel and chop 1 onion and garlic. Fry in 1 tbsp. hot oil. Add 2 tbsp. tomato paste and tomatoes with the juice, bring to the boil. Chop the tomatoes coarsely. Boil down open for about 20 minutes. Season to taste with salt, pepper, oregano and a little sugar.

7. 7

   Dress everything.