Steamed Beef and Potato Roll

1. 1 Stewing beefpack 600 g ≈ $11.47 100 g
2. 2 Onions≈ $1.60 per kg 30 g
3. 3 Potatoes≈ $2.19 per kg 90 g
4. 4 Kefirpack 900 ml ≈ $2.13 50 ml
5. 5 Eggspack 10 pcs ≈ $1.93 0.5 pcs
6. 6 Sunflower oil 8 ml
7. 7 Baking soda 1 g
8. 8 Wheat flour 100 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix the kefir⁴ with baking soda, an egg, and a pinch of salt, then gradually add flour to form a soft, pliable dough. Cover and let rest for 15 minutes.

2. Cut the beef into small cubes, sear in oil for 7 minutes with salt and pepper.

3. Chop the potatoes³ and onions² into small cubes, mix with the beef, then cool slightly.

4. Roll out the dough into a thin sheet about 5 mm thick.

5. Spread the filling, leaving a 3–4 cm border, then roll tightly into a log and pinch the edges to seal.

6. Lightly grease the steamer, place the roll inside, and steam for 40 minutes until the meat is tender and the dough is firm.

7. Let the roll rest for 5 minutes, then slice.

In short

• In the planner this dish is cooked for two days: reheat on day two.