Beef and Cottage Cheese Rolls with Roasted Pepper Sauce and Creamy Millet

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with a little of the olive oil.

2. 2

   In a saucepan, rinse the millet if desired, then add it with the chicken or vegetable broth and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 18-20 minutes until the liquid is absorbed and the millet is tender.

3. 3

   While the millet cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion for 4-5 minutes. Add the garlic and cook for 30 seconds more.

4. 4

   Set aside one third of the sautéed onion and garlic for the filling. In a blender, combine the remaining sautéed onion and garlic, roasted red bell pepper, Greek yogurt, lemon juice, Dijon mustard, 1/2 teaspoon smoked paprika, and a pinch of salt and pepper. Blend until smooth.

5. 5

   In a bowl, mix the cottage cheese, chopped fresh spinach, parsley, dried oregano, the reserved onion and garlic, 1/2 teaspoon smoked paprika, and a pinch of salt and pepper.

6. 6

   Lay the thin lean beef cutlets on a board. Season with the remaining salt, black pepper, and smoked paprika. Divide the cottage cheese filling among the cutlets, leaving a small border, and roll tightly.

7. 7

   Place the beef rolls seam-side down in the baking dish. Brush with the remaining tablespoon of olive oil. Bake for 14-16 minutes at 200 °C / 400 °F, until the beef is cooked and lightly golden.

8. 8

   When the millet is done, fluff it with a fork. Stir in 2-3 tablespoons of the roasted pepper sauce to give it a creamy texture, and adjust salt if needed.

9. 9

   Warm the remaining roasted pepper sauce over low heat for 2 minutes without letting it boil.

10. 10

    Serve a bed of creamy millet on each plate, top with the beef rolls, and finish with the warm roasted pepper sauce.