- 1 cup [225 g] butter
- 4 pounds [1.8 kg] ground beef
- 1 pound [454 g] chopped onions
- 2 1/2 ounces [70 mL] sweet green peppers, membranes removed and seeded, chopped
- Salt and pepper, to taste
- 5 1/2 pounds [2.5 kg] flaky pastry dough
- Beaten egg
Sauce
- 8 cups [2 L] stewed tomatoes
- 8 teaspoons [40 g] sugar
- 1/2 cup [115 g] butter
- 1/2 cup [70 g] flour
- Salt and pepper, to taste
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- Brown together ground beef and chopped onions and sweet green peppers into melted butter; salt and pepper.
- Drain then leave to cool.
- Roll flaky pastry dough into a rectangle.
- Evenly spread cooled meat mixture over dough almost to the ends then roll dough into a tight roll as you would a jelly roll cake.
- Refrigerate roll for 2 hours.
- Preaheat oven to 400°F [200°C].
- Brush cold roll all over with beaten egg.
- Bake into preheated oven for approximately 40 minutes.
- Meanwhile, prepare sauce.
- Slice then serve meat roll, coated with strained sauce.
Sauce
- Heat together stewed tomatoes and sugar.
- Melt butter into a large casserole before mixing in flour.
- Slowly stir in hot tomato mixture.
- Salt and pepper.
- Leave to simmer for approximately 30 minutes.
- Strain sauce.
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