Dutch Ground Beef Potato Roll (Aardappel-Puree met Bief)
|
Ingredients
| 3/4 cup | white bread cubes | | 1/2 cup | milk | | 3 tbsp. | butter | | 1/2 cup | chopped onions | | 1 clove | garlic, minced | | 1 lb. | ground beef | | 1 tsp. | salt | | 1/4 tsp. | freshly ground black pepper | | 1/4 tsp. | marjoram | | 3 tbsp. | dry bread crumbs | | 2 cups | hot seasoned mashed potatoes | | 2 tbsp. | minced parsley |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Soak the bread in the milk for 20 minutes. Drain well and mash smooth.
Heat 1 tablespoon of the butter in a skillet; saute the onions and garlic 10 minutes.
Mix together the raw beef, soaked bread, sauteed onions, salt, pepper, and marjoram. Sprinkle the bread crumbs on a piece of waxed paper. Spread the meat mixture onto it and form a rectangle about 1/2 inch thick.
Mix the potatoes with the parsley and spread over the meat. Lift the paper at one end and roll up the meat like a jelly roll.
Melt the remaining butter in a shallow baking pan. Place the roll in it. Bake in a 375 degrees F. oven 50 minutes, basting a few times with the pan juices. Serve cut into 1-inch slices, with a mushroom sauce if desired. Serves 4-6.