Cheese-Stuffed Beef Rolls (رولت گوشت با پنیر) — Persian-style beef roulades with Gouda and spinach

• 1⅝ lbBeef top round slices, pounded thin (6 slices, about 120 g each)
• 9 gSea salt (about 1 1/2 tsp, divided)
• 2 gGround black pepper (about 1 tsp)
• 1 gGround nutmeg (about 1/2 tsp)
• 12.5 ozGround beef (85% lean)
• 1⅝ ozUnsalted butter (divided)
• 5.3 ozYellow onion, finely grated (about 1 medium onion)
• ¾ cupWhole milk (divided)
• 4¼ ozFresh spinach, chopped (stems removed)
• 6⅓ ozGouda cheese, shredded (use young Gouda for better melt)
• 2 tbspLemon juice, freshly squeezed (2 tbsp)
• 12 gAll-purpose flour (1 tbsp, for light thickening)
• ½ cupWater

Instructions

1. 1

   Lay the beef slices between two sheets of parchment and pound them to an even thickness of about 4–5 mm so they roll without tearing. Season both sides with 6 g sea salt and all of the black pepper, then keep the slices covered while you make the filling so they do not dry out.

2. 2

   Melt 20 g of the butter in a skillet over medium heat, then add the grated onion and cook for 6–8 minutes until the moisture evaporates and the onion turns lightly golden. Add the ground beef, 1 g ground nutmeg, and the remaining 3 g sea salt, breaking the meat into small crumbles as it browns for 6–7 minutes.

3. 3

   Pour in 60 ml of the whole milk and simmer for 2 minutes so the filling stays juicy but not wet. Stir in the chopped spinach and cook for 1–2 minutes just until wilted, then remove from the heat and cool for 5 minutes so the cheese won’t melt prematurely.

4. 4

   Mix the shredded Gouda into the warm (not hot) filling until evenly distributed. Divide the filling into 6 equal portions, about 110–120 g each, so every roll cooks at the same rate.

5. 5

   Place one portion of filling on the lower third of each beef slice and roll tightly, tucking in the sides as you go to fully enclose the cheese. If needed, secure each roll with 2 toothpicks per roll, then set them seam-side down so they hold their shape.

6. 6

   In the same skillet, melt the remaining 25 g butter over medium-high heat and add the beef rolls seam-side down. Sear for 2–3 minutes per side, turning carefully, until all sides are well browned and the rolls feel firmer.

7. 7

   Reduce the heat to medium and sprinkle the flour into the pan, stirring for 30 seconds to cook off the raw taste while keeping the browned bits intact. Add the remaining 120 ml milk, 120 ml water, and the lemon juice, scraping the bottom of the pan to dissolve the fond into a glossy sauce.

8. 8

   Cover the skillet and simmer gently for 12–15 minutes, turning the rolls once halfway through, until the beef is tender and the sauce lightly thickens. Rest the rolls for 5 minutes off the heat, then remove toothpicks and slice each roll into 2–3 pieces for a clean spiral presentation.