Beef roll stuffed with pancakes

Recipe steps

We will prepare ground beef and make pancakes. We add one egg to the milk and gradually increase the amount of flour by tablespoons. Do not add all the flour at once, as the density of the batter depends on the size of the egg. We salt the batter, heat two tablespoons of oil in a pan, and fry two pancakes; we had two large ones and one small one. We set the pancakes aside.

We salt the meat, season it, sprinkle it with paprika, and coat it with mustard. We place slices of mortadella on top.

We take the cooled pancakes and layer them with slices of mortadella, tightly roll them up, and then place them on a piece of meat.

We roll the roulade, secure the edges with pins, and then wrap it with kitchen twine, or as you prefer. I used silicone strips.

In the pan where we fried the pancakes, we spread a tablespoon of oil, let it heat up, and then we fry the roulade well on all sides until it turns brown.

We lightly salt the fried roulade, season it, and transfer it to a baking dish.

We mix soft butter with a tablespoon of honey and mustard.

We coat the entire surface of the roulade with this mixture.

We add hot water to the roulade, cover it with foil, and place it in the heated oven. We bake for about 60 minutes, and if necessary, we baste with hot water. After an hour, we remove the foil and let the roulade bake for about 20 minutes.

We take the roulade and pour the juices into a pot. We add a teaspoon of butter, a bit of mustard, and a generous tablespoon of pickled green pepper along with the brine.

We mix a leveled teaspoon of plain flour into the cream and then pour it into the sauce. We let everything boil properly. The sauce should have a shiny and creamy consistency.

In the end, we can season it further with ground spices, salt, and lemon juice.

We slice the roulade into thicker rounds and serve it covered with the sauce.