Snack rolls with beef and nuts

Ingredients for making beef and walnut rolls

  1. Beef Meat 400 grams
  2. Fresh parsley 50 grams
  3. 6 cloves medium sized garlic
  4. Fat pork 5 tablespoons
  5. Hard cheese 150 grams
  6. Raisins 100 grams
  7. Pinoli Nuts 60 grams
  8. Salt to taste
  9. Ground black pepper to taste
  10. Large onion 1 piece
  11. Dry red wine 70 grams
  12. Fresh medium-sized tomatoes 3 pieces
  • Main Ingredients Beef, Nuts
  • Serving 6 servings


Cutting board, Knife, Tablespoon, Plates - 5 pieces, Kitchen mortar, Kitchen pestle, Medium grater, Sieve, Kitchen paper towel, Thread, Bowl, Saucepan, Skimmer, Blender, Stove, Frying pan, Lid, Serving dish

Cooking appetizer rolls with beef and nuts:

Step 1: prepare the beef.

We wash the meat under running water and transfer it to a cutting board. Using a knife, remove the film and cores. Then cut the beef across the fiber with thin slices no more than 1 centimeter in thickness and wrap each meat piece in a cling film. It is not necessary to beat the meat very hard so as not to violate the integrity of the meat fiber, so we will beat it with a wooden rolling pin or with the handle of a knife. We take out slightly beaten meat from the cling film and put it in a separate dish, covering it with a lid.

Step 2: prepare the garlic.

We spread the cloves of garlic on a cutting board and, gently pushing the knife handle on the cloves, remove the husk from them. Using the same sharp inventory, cut the garlic cloves into halves. We put one part of the halves of garlic in a separate saucer: they are useful to us for making the sauce, and we chop the remaining part of the garlic halves with a knife and transfer to another dish.

Step 3: prepare the parsley.

We wash the greens under running water and, brushing it off the water, shift it onto a cutting board. Grind parsley with a knife and transfer to a separate plate.

Step 4: prepare the mixture for meat.

We put finely chopped garlic and chopped parsley into a mortar with a tablespoon. There we add salt and black pepper to taste and with the help of a pestle we grind everything very carefully until a homogeneous mass is formed.

Step 5: prepare the cheese.

Using a medium grater, grate hard cheese on the chips in a separate plate.

Step 6: prepare the raisins.

Transferring the raisins to a sieve, wash it well under warm running water. Let the water drain and lay it on a paper towel so that it dries. Then we shift to a separate dish.

Step 7: prepare snack rolls.

We shift the meat plates onto a cutting board and, using a tablespoon, apply a mixture of garlic, parsley and spices to each surface of the meat, leveling everything evenly throughout the ingredient. After each meat plate, evenly sprinkle with cheese chips and spread raisins and nuts. Wrap the stuffed meatballs very tightly by hand and dress each with thread on both sides. It is very important to observe the packing density of the rolls so that during their preparation they do not come loose and the filling does not fall out of them. We roll the rolls in a separate plate.

Step 8: prepare the onion.

Using a knife, peel the onion from the husks and rinse under running water. Then we spread it on a cutting board and, using the same equipment, grind it into small squares, the size of not more 5 millimeters. Put the ingredient in a bowl.

Step 9: prepare the tomatoes.

Using a slotted spoon, we transfer fresh tomatoes into a small pot with boiling water. Leave all for 5 minutes. Then, using the same slotted spoon, we take out our vegetable ingredient from the container and transfer it to a plate. Remove the skin from the cooled tomato and transfer it to the blender bowl. Grind vegetables at medium speed to a state of liquid mass. After - pour fresh tomato puree from the blender's container into a bowl.

Step 10: prepare the rolls of beef and nuts.

Pour pork fat into a pan with a tablespoon and put it on medium heat. When the fat in the bowl melts, transfer to the pan, using a wooden spatula or spoon, meat rolls. Fry them alternately from two sides until golden brown. Then add chopped onions and garlic halves to the pan to them. And fry everything, but already over low heat until the onions and garlic are soft, periodically stirring everything with a spatula. To prevent the onion from burning, add a little water to the pan and cover the container with a lid. Thus, the onion will not burn, and the meat will become softer, steeped in steam. Upon expiration 10-15 minutes pour wine into a container with all components and again make a strong fire. Slightly salt and pepper the dish again. Attention: remember that you have already added salt and pepper to the mixture. Therefore, do not overdo it! We cover the pan again with a lid and let the meat soak well with wine for another 5-7 minutes. Then we pour fresh tomato puree into the bowl from the bowl, and mix all the ingredients with a tablespoon, while the meat ingredient can be turned on the other side with a spatula or spoon. We again make a low fire and cover the container with a lid. To check the readiness of the meat, it is enough to pierce one of the rolls with a toothpick: if the meat ingredient is soft, then the dish is ready. Turn off the fire and, without removing the lid from the pan, let brew rolls brew 15 minutes. On average, our dish is cooked about 1 hour: meat should become soft and tender, and the sauce becomes dark saturated color.

Step 11: serve beef and nut rolls.

We put snack rolls with a spatula on a wide dish, and pour them on top with sauce. Serve meat rolls in whole or in small pieces cut across across. Good appetite!

Recipe Tips:

- - You can use canned tomatoes to make the sauce.

- - If you do not have peanuts, replace them with any other to your taste. If your nuts are large, then they can be chopped into small pieces.

- - When choosing meat, pay attention first of all to its quality: beef should not be weathered and dark in color.

- - If you do not have a mortar and pestle, then finely chop the garlic and parsley with a knife.

- - For frying meat, vegetable oil can be used instead of pork fat.