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Marinated steak spinach and feta cheese roulades recipe

Marinated steak spinach and feta cheese roulades recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

Beef skirt or flank steak, tenderised and infused with a honey-soy marinated tang, is layered with a beautiful spinach and feta mixture and rolled into a supreme packet of flavour and colour. Bake, slice, serve and let the good times 'roll'! Can be made with fresh spinach, as well.

Be the first to make this!

IngredientsServes: 6

  • 4 tablespoons olive oil
  • 4 tablespoons soy sauce
  • 4 tablespoons red wine
  • 4 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 680g beef flank steak or skirt steak, pounded to 1cm thickness
  • 1 clove garlic, peeled
  • 1/4 teaspoon salt
  • 6 tablespoons (40g) chopped onion
  • 4 tablespoons breadcrumbs
  • 155g frozen chopped spinach, thawed and squeezed dry
  • 75g crumbled feta cheese

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. In a large resealable bag, combine the olive oil, soy sauce, red wine, Worcestershire sauce, mustard, lemon juice, 1 clove of garlic, Italian seasoning and pepper. Squeeze the bag to blend well. Pierce the steak with a knife, making small slits about 2.5cm apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate.
  2. Preheat the oven to 180 C / Gas 4.
  3. Crush the remaining clove of garlic on a cutting board with a large chef's knife. Sprinkle the salt over the garlic, and scrape with the blunt side of the knife to make a paste.
  4. Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of chopped onion, breadcrumbs, spinach and cheese over the garlic. Roll the steak up lengthways, and secure with kitchen twine or skewers. Place the roll in a shallow glass baking dish.
  5. Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 65 degrees C in the centre. Let stand for 5 minutes to set, then slice into 2.5cm slices to serve.

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Spinach Cheese Stuffed Flank Steak Rolls

Pan Grilled butterflied Flank Steak stuffed with spinach, garlic, and cheese. These delicious steak pinwheel rolls are tender and cheesy and make a delicious low-carb dinner!Don&rsquot let the fancy name fool you, these steaks are simply butterflied flank steak that is dressed up and elevated to the next level. Whether you&rsquore looking for a fancy looking dinner to impress your guests or family, or just want to treat yourself to a fancy dinner, you&rsquoll be glad you tried this recipe. These fancy looking stuffed steak rolls are the ultimate &ldquofancy looking&rdquo dinner and are super to make. The possibilities are endless and the result is incredible!

These flank steak pinwheels are stuffed with spinach, cream cheese, and provolone cheese. Alternatively, mozzarella, monetary jack or pepper jack cheese can also be used. We used spinach to add color and nutrition to the steak but it&rsquos totally optional and can be substituted with basil or left out all together if desired.

How To Butterfly Flank Steak:

The trick to getting these steak rolls into perfect pinwheels is by butterflying the flank steak. If you&rsquore familiar with butterflying meat, then this step should be a breeze. it&rsquos similar to the way chicken breasts are butterflied.

  • Lay the Flank steak flat on a cutting board or clean surface. With the knife facing away from you, cut into the steak horizontally while keeping the knife level with the cutting board.
  • Continue cutting until you reach the middle then fold the steak in half, exposing the cut, and use long strokes with the tip of the knife to separate one side and then the other. Be CAREFUL not to cut through the end of the steak.
  • Open up the steak and lay flat, with the cut side facing down. Cover with plastic wrap and gently pound the meat with a rolling pin or meat tenderizer, to even out the steak.

Now you&rsquove got yourself a thin and flexible cut of steak that is perfect for stuffing!


Chicken Roulade Recipe

I got the idea for this dish from my mom it’s something she makes from time to time and it’s always a pleasure to eat. The French call stuffed chicken like this chicken roulade. In a way, it reminds me of chicken cordon bleu in concept, though the ingredients differ.

The chicken can be stuffed with all kinds of fillings, but this spinach combo is a favorite.

It’s also really easy to put together and ends up looking pretty special.


Soups

Clam Chowder

Clam Chowder with Asparagus, Leeks and Roasted Poblano Pepper Pesto

1-2 quarts milk (depending on how thick you desire soup)
16 ozs. Clams, chopped ( 2-12oz can clams, drained)
2-3 lrg. White potatoes, peeled and cut to ½ cubes
1/2 to 3/4 lb. Asparagus peeled, steamed and cut 1" long
4 ribs Celery
2 med. Leeks
46 ozs. Clam juice (include juice from the cans)
1 cup White wine
4 ozs. TexaFrance Roasted Garlic Essence
1/2 cup flour
7 ozs. TexaFrance Roasted Poblano Pepper Pesto
Salt and pepper to taste

Saute leeks in TexaFrance Roasted Garlic Essence for 2 minutes. Add celery and continue to cook 1 minute add flour. Blend well to form a roux. Cook slowly for about 10 minutes.

Add white wine and clam juice 3 or 4 ounces at a time forming a smooth mixture. Stir constantly and add milk slowly until all is blended together.

Add remaining ingredients and simmer for about 60 minutes to meld flavors.

• Variation: Substitute fresh sweet corn for clams and substitute vegetable or chicken stock for clam juice.

Gazpacho Soup

1 (46 oz) can of tomato juice
2 (36 oz) cans of peeled roma tomatoes, drained
5 lb. Fresh roma tomatoes, minced (or any vine ripened tomato)
1/4 cup lemon juice
1/8 cup olive oil
1/8 cup white wine vinegar
1 med. Red bell pepper, seeded and minced
1 med. Green bell pepper, seeded and minced
1 lrg. Red onion, minced
1/2 stalk celery, minced
4 cucumbers, peeled, seeded and sliced in 1/4" pieces
1 cup dry white wine
6 ozs. TexaFrance Roasted Poblano Pepper Pesto
1 tsp. White pepper

Combine the liquid ingredients with the TexaFrance Roasted Poblano Pepper Pesto. Pour over the dry ingredients, toss and salt to taste.

Allow to chill for at least four hours or overnight.

Serve with avocado garnish, sour cream and tortilla chips.

Cheddar Cheese Soup

Cheddar Cheese Soup with Pesto Sauce

4 lbs. Cheddar cheese, grated
2 lbs. Monterey Jack cheese, grated
1 cup Carrots, shredded
1 lrg. Red bell pepper, diced
1 lrg. Yellow onion, diced
1 qt. Chicken or vegetable stock
1 qt. Milk or cream
1/2 cup Flour
3 ozs. TexaFrance Roasted Garlic Essence
7 ozs. TexaFrance Pesto (any flavor)
Salt and pepper to taste

Mince vegetables and sautè 2-3 minutes in TexaFrance Roasted Garlic Essence. Add salt, pepper and flour. Blend well with vegetables.

Cook flour for 5 minutes stirring constantly. Stir in stock 3-4 ounces at a time, stirring until sauce is smooth.

Bring to a boil and whisk in cheese, a couple of cups at a time, until cheese is melted and sauce is a smooth consistency.

Add TexaFrance Pesto and finish with cream or milk. (If you use milk, increase flour by 1/4 cup.)


32 Delicious Spinach Recipes That Even Spinach Haters Will Love

These easy recipes will definitely make you want to eat all of your greens.

When you were a kid, chances are you hated spinach. Whether it was steamed (and soggy) or raw (and sandy), it was never tasty. But now, you're armed with these easy spinach recipes, which are so full of flavor you&rsquoll be able to convince even the pickiest eaters that spinach is the best veggie around.

Whether you&rsquore serving spinach dip as a delicious appetizer, or making a side dish out of sautéed spinach covered with onions and garlic, this nutritious superfood is super versatile. Plus, Popeye had the right idea, loading up on healthy and nutritious spinach to grow strong: This leafy green is full of vitamins A and K, not to mention it can boost heart health, improve cholesterol, and build muscle.

It's a great idea to eat spinach every day: You can use it in a quick and easy breakfast by adding it to a make-ahead egg sandwich, as a base for salad at lunch, or make a vegetarian dish for family dinner night. You can even throw a handful into your favorite smoothie for a big punch of nutrients. In short, these spinach recipes will teach even the spinach haters among us that this green can actually taste good.


17 of Our Favorite Chicken and Spinach Recipes to Make for Dinner Tonight

There's something about the pairing of protein-rich chicken and nutrient-loaded spinach that just feels right. Better yet, it doesn't take much work or intense preparations in order to make this dynamic duo to shine at the dinner table. In fact, a number of the dishes featured here work no matter the season, and the majority take under 45 minutes to prepare.

With chicken's crispy skin and succulent texture, it serves as the focal point for a number of easy and versatile recipes. We also like that it has an uncanny ability to take on surrounding flavors, making it the ideal ingredient for dinnertime success. Marinated overnight in a complex sauce or simply baked in olive oil and parsley, you can't go wrong. Meanwhile, spinach, which packs a nutritious punch of fiber and iron, can be dressed up or down, sautéed in garlic or prepared simply with salt. In these family-friendly dinner recipes, the vegetable wears many hats. From a subtle accompaniment to the star of the show, spinach is a mealtime chameleon of sorts.

Chicken Paillard with Squash and Spinach, pictured here, incorporates the protein and veggie with crushed red pepper flakes and fried sage it's an elegant dinner with surprisingly bold flavors that comes together in just 30 minutes. For a completely different take on the two main ingredients, try our Creamy Lemon Chicken with Spinach and Artichokes, a symphony of tastes and textures combined in one mouthwatering recipe. For the meat and potato lovers out there, create our comforting Chicken, Spinach, and Potato Hash. With its crispy potatoes and soft spinach, you won't be disappointed.

Continue on to find an array of creative and flavorful recipes sure to satisfy everyone at the table.


Recipe Summary

  • 4 skinless, boneless chicken breast halves
  • ¼ cup butter
  • 3 teaspoons minced garlic
  • 1 tablespoon lemon juice
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 tablespoon Italian seasoning
  • ½ cup half-and-half
  • ½ cup grated Parmesan cheese
  • 2 (13.5 ounce) cans spinach, drained
  • 4 ounces fresh mushrooms, sliced
  • ⅔ cup bacon bits
  • 2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.

Increase the oven temperature to 400 degrees F (200 degrees C).

Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.

Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.

Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.


365 Easy Delicious Low-Fat Recipes (365 Series Cookbook)

recipe collection--so do a search on "365 cookbook" so you can see them ALL (over 10) for a good deal on combined shipping!

This one is titled. 365 Delicious Low-Fat Recipes
by Kohn, Phyllis

This cookbook is in lightly used condition with just light wear to the covers' edges from reading and re-shelving. INSIDE the pages are at least 98% free of any marks, stains or writing. Hardback book measures 7 inches wide by 9 1/2 inches tall with 289 pages.

Some of the recipes include:
Introduction, Sinless Appetizers and Snacks, Low fat Aioli Dip with Crudites and Croutons, Dilled Garlic Spread, Mexican Black-Eyed Pea Caviar, Honey Mustard Dip with Vegetable Dippers, Baba Ghanouj, Shrimp Cocktail Dip, Hummus, Tuna Caper Dip
Marinated Artichoke Broccoli and Cauliflower Salad, Peppered Chickpeas, Sweet Potato Samosas, New Potatoes with Golden Garlic and Parsley, Herb Stuffed Mushrooms, Plum Tomatoes with Herbed Mayonnaise, Fresh Tomato Crostini, Cornmeal Madeleines with Smoked Salmon Spread, Chinese Shrimp Toast, Pop-In-the-Mouth Meatballs, Herbed Yogurt Sauce, Smoked Salmon Spread, Yogurt Cheese, Yogurt Fruit Dip, Garden Style Deviled Egg Pita Bites, Smoked Trout on Pumpernickel Triangles, Savory Wonton Crisps, Slim Soups and Chowders, Moroccan Spiced Carrot Soup, Spicy Corn and Zucchini Gazpacho, Mexican Chicken Soup, Herbed Cucumber Radish and Scallion Soup, Hopping John Soup, Soupe Au Pistou, Italian Meatball and Escarole Soup, Caramelized Onion Soup, Quick Meatless Mushroom Barley Soup, Pumpkin Bisque, Chilled Red Cabbage and Beet Soup, Southwestern Tomato Soup, Creole Soup, Curried Yellow Split Pea Soup with Spinach, Cold Potato and Leek Soup, Beef Broth, Spinach Tortellini en Brodo, Cold Spiced Plum Soup, Winter Vegetable Soup, Chicken Broth, Double Berry Cherry Soup, Summer Squash Soup with Fresh Basil, Vegetable Broth, Creamy Vegetable Chowder
Ribolita, Light Pasta Pleasers, Angel Hair Pasta with Lemon Dill Sauce, Asian Noodles with Vegetables in Peanut Sauce, Cavatelli with Tomato Caper and Olive Sauce, Linguine with Fresh Tomato Basil and Mozzarella, Cheesy Fettuccine Florentine, Moroccan Couscous, Low-Fat Fettuccine Alfredo, Bow Ties with Roasted Eggplant and Red Peppers, Fusilli with Red Clam Sauce, Quick Macaroni and Cheese, Fusilli with Roasted Red Pepper Sauce, Orecchiette with Broccoli Rabe, Orzo with Peas, Pasta Shells with Light Marinara Sauce, Pasta with Fresh Herbs, Pasta Primavera with Goat Cheese, Spaghetti Carbonara, Pasta with Spinach Mushrooms and Bacon, Spaghetti with Turkey Meatballs, Turkey Meatballs, Spaghetti with Smothered Onions, Spaghetti with Basil and Pignoli, Penne with Spinach and Feta, Ziti with Mushrooms and Artichokes, Mexican Hot Pasta, Thin Pizzas and Sandwiches, Mexican Hot Bean Pizza, Broccoli and Mushroom Pizza, Low Fat Pizza Crust, Low-Fat Cornmeal Pizza Crust, Tomato Swiss Cheese and Fennel Pizza, Roasted Garlic and Potato Pizzas, Roasted Garlic
Creamy Date Nut Sandwich, Egg Salad Pockets, Sausage Onion and Pepper Pizza, Basic Tomato Sauce, Wild Mushroom Red Onion and Sage Pizza, Falafel with Tahini Sauce, Tahini Sauce, Greek Salad in a Sandwich, Grilled Eggplant Zucchini and Tomato Melt, Stir-Fried Beef with Broccoli, Chinese Pepper Steak, Sauerbraten with Potato Dumplings, Ranchero Steak with Toasted Corn Salsa, Toasted Corn Salsa, Lemon Burgers,
Potato Dumplings, Dilled Dumplings, Chicken Breasts Paprikash, Sauteed Chicken with Tomato Caper Sauce, Lemon Chicken with Gingered Confetti Rice, Gingered Confetti Rice, Chicken Parmesan wit Linguine, Chicken with Red Grapes, Crusty Oven Fried Chicken, Chicken Enchiladas, Chinese Style Hot Chicken Salad, Turkey Fajitas, Spicy Turkey Fingers with Honey Mustard Dip, Turkey Marsala with Sweet Potato Wedges, Turkey Mushrooms Stroganoff, Turkey Curry, Turkey Meatballs with Sauerkraut, Southwestern Turkey Tenderloin with Cranberry Salsa, Cranberry Salsa, Meat Loaf and Mashed Potatoes, Buttermilk and Chive Mashed Potatoes, Svelte Fish and Shellfish, Cornmeal Crusted Codfish Cakes with Tomato Salsa, Tomato Salsa, Szechuan Shrimp, Baked Stuffed Clams, Swordfish and New Potatoes with Dill Sauce Cioppino, Mussels in Spicy Broth, Orange Sauced Flounder Roulades, Fish Bonne Femme, Curried Scallops, Polenta Squares, Chiles Rellenos Casserole, Gnocchi with Broccoli Rabe and Browned Garlic Slices Spicy Eggplant with Rice Spaghetti, Vegetable Turkey and Corn Salad with Marinated, Carrot Strips, Marinated Carrot Strips, Smoked Turkey and Spinach Salad with Horseradish, Mustard Cream, Horseradish Mustard Cream, Bean Salad Ole, Black Bean and Rice Salad, Broccoli Jicama Slaw with Lemon Buttermilk Dressing, Lemon Buttermilk Dressing, Garbanzo Bean Salad with Creamy Lemon Spice, Dressing, Creamy Cole Slaw, Couscous Zucchini and Raisin Salad, Thai Style Cucumber Salad, Potato Salad with Chive Goat Cheese Dressing, Ravioli Salad with Squash, Two Tomato Pasta Salad with Low Far Pesto, Dressing, Low Fat Pesto Dressing, Quinoa Salad with Lemon and Mint, Southwest Gazpacho Pasta Salad, East Rice Salad with Zippy Tomato Dressing, Sweet Potato Apple Raisin Slaw, Mexican Fruit Salad with Cilantro Dressing, Cilantro Dressing, Orange Kiwi Salad, Herbed New Potato Salad, Vibrant Vegetables, Asparagus with Lemon and Tarragon, Glazed Fresh Beets, Brussels Sprouts with Lemon and Dill, Broccoli with Garlic Slivers, Artichokes with Basil Hollandaise, Sweet and Sour Red Cabbage, Individual Carrot Souffles, Corn Fritters, Glazed Lemon Carrots, Sauteed Plantains with Sweet Spices, Green Beans with Water Chestnuts, Szechuan Eggplant, Lemon Crumbed Parsnips, Carrot Stuffed Twice Baked Potatoes, Double Cranberry Roasted Onions, Potato Vegetable Latkes, Chili Fried French Fries, Lemon Parsleyed New Potatoes, Scalloped Potatoes, Whipped Rutabaga, Spinach with Raisins and Pine Nuts, Garlic Roasted Potatoes, Orange Baked Acorn Squash, Honey Glazed Shallots, Spaghetti Squash with Honeyed Onions, Potato Knishes, Gingered Sweet Potato Galette, Indian Spiced Sweet Potato Cakes, Saute of Pear Tomatoes, Herbed Sourdough Croutons, Oven Roasted Vegetables, Sauteed Spring Vegetables, Domates Dolmasi, Tomato Fans, Minted Zucchini with Golden Raisins, Healthful Beans Grains and Rice, Adzuki Beans with Small Shells, Black Beans with Feta Cheese, Cowboy Beans, White Beans Italian Style, Polenta Pumpkin Casserole, Herbed Yellow Hominy, Kasha with Apricots, Buttermilk Spoon Bread, Fava Beans with Broccoli and Red Pepper, Garbanzo Beans with Casserole and Fennel, Red Beans and Rice, Garlic Cheese Grits, Kasha with Bow Ties, Orange Flavored Quinoa, Curried Rice with Currants and Pumpkin Seeds, Italian Rice Balls, Basmati and Wild Rice with Almonds and Raisins, Yellow Rice, Basil Brown Rice and Peas, Brown Rice Pilaf with Wild Mushrooms, Green Rice, Risotto Milanese, Wild Rice Pilaf with Red Grapes and Pecans, Eye Opening Ideas for Breakfast and Brunch, Dutch Baby with Fresh Fruits, Bacon and Egg Strata, Hash Brown Omelet, Cheese Blintzes, No Fat Cheese Filling, Orange French Toast, Plum Cooler, Zucchini Red Pepper and Mushroom Frittata, Cornmeal Griddle Cakes, Ricotta Pancakes with Cranberry Orange Sauce, Cranberry Orange Sauce, Raisin French Toast with Caramelized Pears, Caramelized Pears, Breakfast Polenta with Orange Maple Syrup, Orange Maple Syrup, Chocolate Malted Milkshake, Lemon Honey Belgian Waffles, Lemon Pepper Popovers, Banana Pineapple Shake, Mango Yogurt Smoothie, Blueberry Muffins, Currant Walnut Scones, Strawberry Banana Nog, Apricot Couscous, Raisin Date Granola, Currant Caraway Biscuits, Low Fat Cakes Cookies and Puddings, Chocolate Cinnamon Angel Food Cake, Chocolate Orange Mini Cupcakes, Cherry Topped Cheesecakes, Cheese Filling, Brown Sugar Shortcakes with Mixed Summer Fruits, Honey Yogurt Sauce, Easy Apple Strudel, Tapioca with Spiced Plum Sauce, Spiced Plum Sauce, Chocolate Chip Cookies, Lemon Roll, Light Lemon Filling, Carrot Cake with Pineapple Drizzle, Caramelized Apples in Filo Nests, Hot Fudge Brownie Pudding, Peachy Orange Cobbler, Lemon Squares, Orzo Pudding with Raspberry Coulis, Raspberry Coulis, Cranberry Crunch Bars, Lemon Buttermilk Pound Cake, Oatmeal Cookies, Prune Puree, Ginger Almond and Raisin Biscotti, Light Fruits and Frozen Desserts, Apricots with Orange Cream, Fruit Compote Orientale, Orange Honey baked Apples, Dried Fruit Compote with Port, Summer Fruit Compote, Honeydew Melon with Cilantro Honey Topping, Warm Berries with Wonton Crisps, Nectarines and Plums with Amaretto Cream, Blueberries with Praline Cream, Peaches with Raspberry Sauce, Papaya and Blackberries, Grapefruit with Gingered Cream and MORE!

With 365 recipes for creating quick, healthy, low-fat dishes, this twentieth book in the remarkably successful "365 Ways"series (more than 2 million copies sold) helps cooks watch their diets and their cholesterol without sacrificing taste.

REMEMBER----books are mailed via media rate mail to give you the best deal on shipping. The down side is that media rate mail can take up to three weeks for delivery.

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Thanks for reading all of this and remember to see ALL my cookbooks for a good deal on combined shipping!


If You're Trying to Eat Healthier, This Supergreen Vegetable Soup Is Exactly What You Need to Reset

When you were a kid, chances are you hated spinach. Whether it was steamed (and soggy) or raw (and sandy), it was never tasty. But now, you're armed with these easy spinach recipes, which are so full of flavor you’ll be able to convince even the pickiest eaters that spinach is the best veggie around.

Whether you’re serving spinach dip as a delicious appetizer, or making a side dish out of sautéed spinach covered with onions and garlic, this nutritious superfood is super versatile. Plus, Popeye had the right idea, loading up on healthy and nutritious spinach to grow strong: This leafy green is full of vitamins A and K, not to mention it can boost heart health, improve cholesterol, and build muscle.

It's a great idea to eat spinach every day: You can use it in a quick and easy breakfast by adding it to a make-ahead egg sandwich, as a base for salad at lunch, or make a vegetarian dish for family dinner night. You can even throw a handful into your favorite smoothie for a big punch of nutrients. In short, these spinach recipes will teach even the spinach haters among us that this green can actually taste good.


After you spread the herb and cheese paste lay a salty piece of prosciutto on top. Roll each one up and secured with toothpicks.

Then a dusting in flour and a nice pan sear to caramelize and seal then a slow braise on the stovetop or, like here in my updated method, using the Instant Pot.

This is simply melt in your mouth delicious!

Be sure to remove the toothpicks and serve the rolled steaks and the beautiful sauce it makes over pan roasted red potatoes and peas, or steamed rice or barley with a side salad. Enjoy!

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