Roast meat stuffed with sausage and roasted potatoes

Roast meat stuffed with sausage and roasted potatoes 

Here we will present the main dish Roast Beef stuffed with sausage and colored potatoes, a side dish that almost creates a complete menu for your family.

The roast beef recipe is initially made in the pressure cooker; and combines perfectly with the garnish of browned potatoes. The dish is a suggestion for a weekend meal and can be featured in any special lunch.

To accompany the roast meat, we suggest making the potatoes with just one ingredient. It's a simple, easy and economical recipe.

Roast meat stuffed with sausage

Ingredients Stuffed roast meat

1 piece weighing approximately 1 kilo and 200 grams of clean round lizard

1 medium peeled carrot

1 skinless pepperoni sausage

1 tablespoon chimichurri

Half a teaspoon of cumin powder

4 bay leaves

salt to taste

3 tablespoons minced garlic

Ground black pepper to taste

200 milliliters of dry red wine

1 thread of oil

2 medium onions cut into thin slices

400 milliliters of water

How to Prepare

1. Prepare the meat by cutting the thinner ends of the piece, leaving the piece similar in size to the Calabrian sausage.
2. Make a hole in the very center of the beginning of the piece of meat, remembering that the filling is inserted into this “hole”.
3. Cut the remaining parts of the ends into small cubes.
4. Take the carrot and level its size following the shape of the sausage. It should all be the same thickness.
5. Whatever you remove from the carrot, leave it chopped and set aside.
6. Stuff the meat by inserting the Calabrian sausage into the hole made previously and carefully add the carrot. After that, make small holes in the entire piece so it can absorb the seasoning.
7. Take the lizard and place it in a plastic bag, and add the seasonings. The chimichurri, the ground cumin, the bay leaves broken inside the bag.
8. Season with salt, chopped garlic and ground black pepper. Pour in the dry red wine, close the bag tightly and shake to mix the seasonings.
9. Place on a baking tray and refrigerate for 1 hour. During this time, turn the bag from time to time to taste on both sides.
10. Remove only the meat from the bag and place it in a pressure cooker heated over medium heat, with the fat side down and brown well on all sides.
11. Add the sliced ​​onion, the chopped carrot chips, the diced lizard tips, the seasoning left in the bag and sauté, turning the meat.
12. Cover the entire piece with water, and leave it under pressure for 30 minutes after reaching pressure, and over low heat. If necessary, check to see if you no longer need water. The meat should allow a fork to enter it without much effort. the right point is firm.
13. Remove the pressure from the pan, remove the meat and set aside.
14. Bring what's left in the pan to the heat and let the broth thicken for about 2 minutes.
15. Let the piece cool, this will allow the slices to be cut evenly.
16. Arrange the slices on a baking tray and pour over all the sauce you have, reheating the dish. Serve with the browned potatoes.

Ingredients golden potatoes

salt to taste

1 bay leaf

Parsley stalks to taste

2 garlic cloves

1 kilo of potatoes, peeled and cut into thick slices

Preparation method – Colored potatoes

1. Cook the potatoes in a pan of boiling water, add salt, bay leaf, parsley stalks and garlic cloves and cook for 5 minutes.
2. Turn off the heat, drain the potato slices and fry in hot oil.
3. Place on a plate with absorbent paper and serve immediately.

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About the author

Ricardo Siqueira

I am an agricultural engineer from São Paulo with over 15 years of experience in the field and in the corporate sector. My career combines the tradition of agriculture with technological modernization, from managing urban gardens to managing complex agribusinesses. On the Agro Portal, I share analyses of digital tools, market trends, and recipes that value local production, always with a practical, data-driven perspective.