Beef Roll Cake

Cook the carrots

Drain and make a puree

Mix in 3 cups

In a frying pan, fry the onion in butter or margarine until golden brown

Combine half the onions with the puree

Season with salt and black pepper to taste

Preheat the oven to 170°C

Mix together the eggs, breadcrumbs, milk, thyme, and ground beef

Add the remaining onions, ketchup, Worcestershire sauce, and mustard

Place the mixture on a baking sheet lined with parchment paper

Roll out the dough into a rectangle of 25 x 22 cm

Remove the top layer of parchment paper

Spread the carrot puree over the beef roll

Roll it up tightly and place in an oven-proof dish

Make the glaze by mixing together ketchup, Worcestershire sauce, and mustard

Brush the glaze all over the beef roll

Bake for 1 hour without covering

Cook the onions whole for 25 minutes in a pot with boiling water and salt

Drain and serve

Wash the carrots and cut off the tops

Tie them into bundles of ten

Cook them in a pot with boiling water and salt until tender

Drain and remove the strings when serving

Melt 2 tablespoons of butter or margarine with Worcestershire sauce

Fry the onions

Place the beef roll and vegetables on a serving platter

Drizzle 1/4 cup of melted butter or margarine over the carrots