Beef Rolls




  • 400g free-range beef
  • 100g pecorino cheese
  • 1 organic red chili
  • 2 cups homemade red wine
  • 1 squash
  • 1 organic horseradish
  • 1 cup cremefraiche
  • 1 tsp. corn starch
  • 1 tbsp. butter
  • handful of organic dill
  • handful of fresh sage
  • salt, pepper
Hi and welcome to AlmazanKitchen!

This recipe features superb meat rolls made from free-range beef with cheesy stuffing, fresh sage and mild notes of fresh chili. To make it even better you can follow us and make two special sauces, one from squash flavored homemade red wine and the other from fresh horseradish root and cremefraiche! You won’t find dish like that anywhere unless you cook it!


Preparing rolls:

  1. Prepare cutting board.
  2. Take 400g of free-range beef, cut it open.
  3. Place handful of fresh sage leaves onto the beef.
  4. Take perocino cheese, slice 100g strip and place onto the sage leaves.
  5. Slice 1 organic red chili onto slices. Place onto the sage leaves.
  6. Roll up the beef and fasten with few toothpicks.
  7. Grind handful of black pepper, grate the beef with it.

Squash sauce with homemade red wine:

  1. Cut out the “lid” from the squash body by using the knife.
  2. Scoop everything out.
  3. Load 2 cups of homemade red wine into the squash.
  4. Leave to rest in the cool place.

Fresh horseradish root sauce with crème fraiche:

  1. Take 1 organic horseradish, cut 50g of itand slice onto the minor parts.
  2. Prepare your stone grinder.
  3. Load minor parts into the grinder. Grind it well!
  4. Add 1 cup of crème fraiche into the grinder.
  5. Mix well!

Final steps:

  1. Place the pan onto the fire! Add some oil.
  2. Load beef rolls into the pan. Fry for 5-10 min., flip halfway.
  3. When almost done, add 1 tbsp. of butter, let it melt, then add some wine from the squash.
  4. Take small wooden bowl, fill it with water and add 1 tsp. of corn starch. Mix well! Load into the pan.
  5. Cook everything for few minutes more; let the beef take all flavors.


  1. Prepare cutting board.
  2. Make a “pillow” from the fresh horseradish root-crème fraiche sauce.
  3. Place cooked beef rolls onto the “pillow”.
  4. Cover above with sauce form pan, left from cooking.
  5. Finish off with chopper handful of organic dill.
  6. Enjoy! Bon Almazan!

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  1. Chase McWhirter

    What kind of squash did you use for this recipe

  2. Es el pana

    Bárbaro 👍🏾

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