3 tablespoons of butter
1 tablespoon of chopped parsley
1 teaspoon of salt
1 kg of ground beef
300 g of cassava grated coarse
4 large onions sliced thinly
4 cloves of garlic crushed
1 large carrot grated coarse
Sauce
1 cup of milk
2 tablespoons of olive oil
1 tablespoon of wheat flour
1 red bell pepper seeded into pieces
Salt to taste
3 tablespoons of butter
1 tablespoon of chopped parsley
1 teaspoon of salt
1 kg of ground beef
300 g of cassava grated coarse
4 large onions sliced thinly
4 cloves of garlic crushed
1 large carrot grated coarse
Sauce
1 cup of milk
2 tablespoons of olive oil
1 tablespoon of wheat flour
1 red bell pepper seeded into pieces
Salt to taste
1
Fry the onion in butter for 30 minutes or until golden brown, taking care not to burn it
Remove from heat and reserve
2
Season the beef with salt and garlic and mix well
Cut a leaf of aluminum foil forming a rectangle of 30 x 20 cm
Butter the foil and spread the beef, leaving the edges free
3
Preheat the oven to medium temperature
Spread the cassava over the beef and cover with the parsley and reserved onion
Finally, distribute the grated carrot and roll up the beef, forming a roll
Close the ends by compressing with your hands
4
Use the same piece of aluminum foil to cover the roll and close the lateral ends of the foil
Place in a baking dish and bake for 30 minutes
Remove the foil and let it cook for another 10 minutes, brushing with the sauce from the baking dish or until the roll is firm and golden
Remove from oven and reserve
Sauce
1
In a small pan, place the bell pepper with olive oil and bring to medium heat, stirring constantly, for 10 minutes or until soft
Add the flour and fry, stirring for 1 minute
Add the milk gradually, stirring always until it thickens slightly
2
Remove from heat, transfer to a blender and blend until smooth
Strain through a fine-mesh sieve
Reheat and serve with the beef roll.
