Banquet roll

Ingredients for making banquet roll

  1. Beef 1 kg
  2. Onion 1 pc
  3. Dry white wine 100 ml
  4. Tomato juice 400 ml
  5. 2 cloves of garlic
  6. 2 pcs egg
  7. Cheese 200 g
  8. Breadcrumbs white bread 3 tbsp. spoons
  9. Dried oregano 1/2 tsp
  10. Dried basil 1/2 tsp
  11. Dried parsley 1/2 tsp
  12. Ground black pepper 1/2 tsp
  13. Salt 1/2 tsp
  • Main ingredients: Beef, Onion, Tomato, Garlic, Cheese, Greens
  • Serving 5 servings
  • World CuisineItalian Cuisine


Cutting board, Knife wide, Bowl or salad bowl, Twine, Baking dish or large cast-iron frying pan, Dining spoon, Tea spoon, Small plate, Small grater or garlic, Grater medium for cheese

Banquet roll preparation:

Step 1: Prepare the onion and garlic.

Peel the onion and cut into thin half rings, transfer to a small plate.

We will add garlic to the filling, so it is better to grate it on a fine grater or use the garlic.

Step 2: Prepare the filling.

Combine garlic, breadcrumbs, basil, oregano, parsley and salt in a bowl. Add eggs (raw), mix well. Then add the grated cheese and mix well again to get a homogeneous mass.

Step 3: Prepare the banquet roll.

Put the beef on a wide board, grab a wide knife and carefully cut a piece along the fibers.

Do not cut it to the end, otherwise you will get two pieces, and we need one, about one centimeter thick. Salt evenly and sprinkle with black ground pepper.

Lay out the filling and evenly distribute it with a spoon over the entire surface, leave only about two centimeters free from one edge.

Roll the beef into the roll, very carefully so that the filling does not move.

To keep the roll in shape, you need to bandage it with twine or other suitable durable natural thread.

Put the chopped onion in a pan, put the meatloaf on top, seam down. Pour tomato juice and white wine into the pan. Cover the roll with baking foil and place in the oven, preheated to 180 degrees. Bake banquet roll 2 hours. Then remove the roll from the oven and let cool. Do not remove the foil so that the meat does not wind. When the roll has cooled completely, remove the foil and transfer it to a cutting board.

Before serving roll, do not forget to remove the twine.

Step 4: Serve the banquet roll.

Before serving, cut the banquet roll into pieces with a thickness of about 1.5-2 cm. Put the roll in a dish or put in plates, pour the sauce in which it was prepared.
Enjoy your meal!

Recipe Tips:

- If you want the roll to turn a golden crust, at the end of baking, open it and bake without foil for about 20 minutes. Then remove and let cool, but do not cover with foil anymore.

- Instead of dried herbs (oregano, basil, parsley), you can add fresh to the filling, if possible, then the roll will turn out much tastier.