Steak roulade with spinach and cheese filling
Ingredients for 4 persons:
4 beefsteak steaks
800g leaf spinach (fresh)
400g cheese (pizza mix)
1 red onion
2 cloves of garlic
150g butter
Salt, pepper, nutmeg
clarified butter
4 baked potato
500g quark
basil
Knock the steaks so that they are thin as roulades. Season with salt and pepper and let it rest. Wash the spinach, put in a punch and pour boiling water over it. Cut the onion and garlic into small cubes and fry in the butter. Add the spinach, season with salt, pepper and nutmeg. Spread the whole on the steaks and add 100g of cheese each. Make roulades, fix with a toothpick and sauté well in the butter lard on all sides. From the pan add the fat to a casserole dish and cook at 180 ° C in a convection oven for approx. 15 min. Matching are baked potatoes with a quark-basil dip.
