Beef Roulade with Mushrooms and Spinach

Prepare all ingredients for the roll.

Chop the onion, garlic, parsley, and chili pepper. If you want to reduce the heat, remove the seeds from the chili pepper.

Rinse the spinach and chop it coarsely. Cut the bell pepper and mushrooms into small pieces.

Grate the cheese on a coarse grater or tear it with your hands.

Whisk together eggs, oregano, paprika, salt and pepper.

Combine the egg mixture with ground beef and flour. Set aside.

Heat the butter in a large skillet. Fry the onion until soft. Add the mushrooms, spinach and bell pepper, fry over high heat for 5 minutes. At the end add the garlic and fry for another 1 minute. Remove the skillet from the heat.

Line a baking sheet with parchment paper. Spread the ground beef in an even layer. Top with sautéed vegetables and mushrooms and sprinkle with cheese.

Tightly roll up the roll using parchment paper.

Curl the edges of the paper. Place the baking sheet in the oven for 45–50 minutes at 180 °C.

Mix the soy sauce, tomato paste, and remaining parsley. Remove the parchment paper from the roll, coat it with the resulting mixture, and return it to the oven for 15–20 minutes at 200 °C.

Serve the roll with side dishes, salads, or on its own.