Meat Roll Stuffed with Buckwheat Kasha

Meat Roll Stuffed with Buckwheat Kasha - Russian Meat Recipe

How to Cook & Prepare Meat Roll Stuffed with Buckwheat Kasha:

500 g meat (boned) 1 cupful red sauce
100 g white bread 3 tblsps butter
2 hard-cooked eggs, 1 ½ cupsful prepared
1 raw egg buckwhea kasha
1 onion or rice
1 tblsp bread crumbs salt, pepper

Prepare the forcemeat as directed above.

Mix the cold buckwheat kasha with chopped hard-cooked eggs and minced onion sautéed in butter; taste to correct seasoning. Spread a cold-wet cloth on the table. Mold the forcemeat into an oblong shape 1 ½ cm thick. Along the centre spread the cold buckwheat kasha mixture. Fold over the eggs of the meat to cover the stuffing. Carefully move the roll to a buttered baking dish. Brush with a beaten egg, dust with bread crumbs and pour over butter. Puncture the top layer in two or three places and bake for 30 to 40 minutes. When done, transfer to a platter, cut into portions and pour over red sauce.

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