هالرولات رح تغيّر طريقتكم بتحضير اللحمة! رولات اللحم بالفرن

Ingredients Meat Filling 400–450g tenderloin, thinly sliced, such as rump, fillet, or rib-eye. 1/2 large onion, thinly sliced. 1 heaped tablespoon cornstarch. 2 tablespoons olive oil, plus extra for brushing the tortillas. Dried mushrooms, if desired, or fresh or canned mushrooms. Salt, to taste. Black pepper, to taste. A pinch of paprika. A small amount of soy sauce. Approximately 1/2 cup milk. 1 teaspoon mustard. A pinch of oregano. Mozzarella cheese. Sliced ​​cheddar cheese. Tortillas. Sauce 3 tablespoons mayonnaise. 1 tablespoon ketchup. 1 teaspoon mustard. 1 teaspoon garlic powder. 1 tablespoon buttermilk or Greek yogurt. A small amount of finely chopped onion. A small amount of finely chopped pickles. A sprinkle of oregano. A light sprinkle of smoked paprika or regular paprika. Preparation Instructions: Prepare the meat filling: Cut the meat into thin strips, or if the strips are wide, cut them in half. Slice the onion into thin rings, then toss it with cornstarch until well coated. Heat a skillet over high heat and add olive oil. Place the meat in the hot skillet and quickly brown it, without adding salt or spices initially. Remove the meat from the skillet and set it aside. Add a little more oil to the same skillet, then add the onion and sauté until softened and lightly browned, but not too dark. Add the mushrooms; if using fresh mushrooms, it's best to sauté them beforehand. Return the meat, along with its juices, to the skillet and stir the ingredients together. Add salt, black pepper, paprika, and a little soy sauce, being careful as soy sauce is salty. Add the milk and stir until the sauce begins to thicken thanks to the starch in the onions. Add the mustard and a pinch of oregano, then remove the filling from the heat immediately to keep it moist and juicy. Assembling the Rolls Brush the outside of each tortilla with a light layer of olive oil, then turn it over. Place a suitable amount of the meat filling in the center. Add mozzarella cheese and a slice or half a slice of cheddar cheese. Roll the tortilla tightly, stretching it slightly as you roll. Cut each roll in half. Arrange the rolls on a baking sheet, seam-side down. Brush the tops with a little more oil for a golden color and light crisping. Baking Bake the rolls in a preheated oven at 180°C (350°F). Place them in the center of the oven, with both the top and bottom elements on. Bake until golden brown and crispy, keeping a close eye on them as baking time varies depending on your oven. To make the sauce: Mix the mayonnaise with the ketchup, mustard, and garlic powder. Add the yogurt, chopped onion, and chopped pickles. Add the oregano and smoked paprika. Stir until you have a smooth sauce, then serve it alongside the meat and cheese rolls.