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If you have leftover beef, roll it into tiny meatballs.
Pan-seared natural beef with a celeriac purée came with a beef roll with shaved asparagus and teriyaki sauce.
A few courses in this extravaganza fall short, like an undercooked risotto and an oddly liverish Kobe beef roll.
Try the zraz wolowy, beef roll stuffed with gherkin, peppers, ham and onion (£4.50) served with mashed potatoes (£1.20) and beetroot with horseradish (£1.20).
Or you can dine - in the romantic half-light of cast-iron English lanterns - on the house specialty, Yesil Ev steak, a tender, tasty beef roll stuffed with cheese and mushrooms.
And other tables will gawk when you order the beef roll.
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Mr. Spano had invented the recipe, a veal-based variation of the beef roll-up dish braciola.
In German butchers' shops it's "rouladen," beef rolled around bacon, pickles and onion.
Negimayaki, thin beef rolled around scallions and grilled, has a leathery, overwet quality, even at dinner.
"He's got the ground beef rolled up in little balls.
– We made spedini, a family specialty that involves thin sliced roast beef rolled with breadcrumbs (like the nuggets) and grilled.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com