Stuffed Beef Roll with Spinach, Mushrooms and Emmental

Ingredients

• STUFFED BEEF ROLL
• 900g ground beef
• 2 large eggs
• 1 medium onion, finely chopped or grated
• 1 small bunch fresh parsley, finely chopped
• 2 garlic cloves, minced
• 1 tsp fine salt
• 1/2 tsp ground black pepper
• 1 tsp paprika
• 150g spinach
• 200g mushrooms, finely sliced
• 1 tbsp olive oil, plus more for greasing
• 150g Emmental cheese, grated
• GLAZE
• 2 tbsp ketchup
• 4 tbsp soy sauce
• 1 tsp wholegrain Dijon mustard
• 2 tbsp honey
• PARMESAN MASHED POTATOES
• 5 medium potatoes, peeled and chopped
• 30g butter
• 60ml cream, warmed
• 30g Parmesan cheese, finely grated
• Salt and black pepper, to taste
• Fresh herbs and cherry tomatoes, optional, for serving

Method

1. Preheat the oven to 180°C conventional or 160°C fan. Lightly grease a baking dish or line a rimmed tray with baking paper.
2. Heat 1 tablespoon olive oil in a large frying pan over medium-high heat.
3. Add the mushrooms and cook for 5–6 minutes, until their released moisture has evaporated.
4. Add the spinach and cook for another 1–2 minutes, until wilted.
5. Season the filling lightly with salt and black pepper, transfer it to a plate and leave it to cool.
6. Place the ground beef, eggs, onion, parsley, garlic, salt, black pepper and paprika in a large bowl.
7. Mix gently until evenly combined, avoiding excessive kneading.
8. Place the meat mixture between two large sheets of baking paper and press or roll it into an even rectangle approximately 1.5cm thick.
9. Remove the upper sheet of paper.
10. Spread the cooled spinach and mushroom mixture over the meat, leaving a 2cm border around the edges.
11. Scatter the grated Emmental evenly over the filling.
12. Using the lower sheet of baking paper to help, roll the meat tightly from one short end to form a log.
13. Seal the seam and ends carefully and transfer the roll seam-side down to the prepared dish.
14. Mix the ketchup, soy sauce, mustard and honey until smooth.
15. Brush approximately half of the glaze over the beef roll.
16. Bake for 35 minutes.
17. Brush with the remaining glaze and continue baking for 15–25 minutes, until browned and the centre reaches at least 71°C.
18. Remove the roll from the oven and rest it for 10 minutes before slicing.
19. While it bakes, place the potatoes in salted cold water and bring to a boil.
20. Cook for approximately 15–20 minutes, until completely tender.
21. Drain thoroughly and allow excess steam to escape for 1 minute.
22. Mash with the butter, warmed cream and Parmesan until smooth.
23. Season the mash with salt and black pepper.
24. Slice the rested beef roll and serve it with the Parmesan mashed potatoes, fresh herbs and cherry tomatoes if desired.