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What You Need:
(To Serve: 8 to 10)
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1 recipe potato dough (see bulviu maltiniai)
Flour
STUFFING
1 pound boiled beef (see shchi), ground or finely chopped
½ cup finely chopped onions
Freshly ground black pepper
½ teaspoon salt
1 egg, lightly beaten
2 tablespoons dry bread crumbs
2 teaspoons butter, softened
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Translate this recipe:
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| How To Cook: |
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1. Prepare the potato dough as described in bulviu maltiniai recipe, and gather it into a ball.
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2. On a sheet of lightly floured wax paper, roll the dough with a floured pin into a rectangle about 12 inches wide, 16 inches long and ½ inch thick.
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STUFFING:
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1. Preheat the oven to 400°F. Combine the ground or chopped meat, onions, pepper and salt in a mixing bowl. Spread the meat mixture evenly over the entire surface of the potato dough.
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2. Starting with the wide side of the dough, lift the wax paper and using it to support the dough, roll the dough into a thick, compact cylinder. Brush the surface with the egg and sprinkle it evenly with bread crumbs.
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3. With two large spatulas, transfer the roulade to a baking sheet lightly coated with 2 teaspoons of butter. Bake in the center of the oven for 30 minutes, or until the crust is golden brown.
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4. Slice the roulade crosswise into 2-inch-thick slices and serve at once.
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