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These delicious roll-ups are perfect for those Seudas when you need something light. It’s still beautiful and presentable and so tasty.
2 packs sandwich steak (or any thin cut steak)
1 pack baby pargiyot (skinless dark chicken cutlets)
2 onions, diced
3 crushed garlic or 3 cubes Gefen Frozen Garlic
1/2 cup oil, such as Gefen Canola Oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Pereg Paprika
1 teaspoon onion powder
1 tablespoon chicken consommé
1 and 1/2 cups beer
Preheat oven to 350 degrees Fahrenheit.
Heat the onions in a pan with a little oil. Sauté until golden.
Lay on the bottom of a baking pan.
Lay each sandwich steak out flat, place a piece of chicken on it, and roll.
Mix the oil and spices.
Dip each roll into the spice mix and place it on top of the onion.
Pour over the beer. Cover tightly and bake for two and a half to three hours.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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