Rolet Goosht Ba Panir (رولت گوشت با پنیر) — Persian Cheese-Stuffed Beef Rolls

• 600 gBeef top round slices (thin, for roulade) (8 slices, about 75 g each; pounded to 3–4 mm thickness)
• 10 gSea salt (divided)
• 2 gBlack pepper (about 1 tsp, divided)
• 30 mlLemon juice (2 tbsp, divided)
• 350 gGround beef (85–90% lean) (for filling)
• 150 gYellow onion (finely grated; squeeze out excess liquid)
• 6 gGarlic (2 cloves, finely grated)
• 1 gGround nutmeg (about 1/2 tsp)
• 60 mlWhole milk (1/4 cup)
• 120 gFresh spinach (stems removed; chopped)
• 30 gUnsalted butter (2 tbsp, divided)
• 160 gGouda cheese (cut into 8 batons (about 20 g each) for easy rolling)
• 30 mlNeutral oil (2 tbsp (sunflower, grapeseed, or canola))
• 180 mlBeef stock (3/4 cup, low sodium preferred)
• 8 gAll-purpose flour (1 tbsp, to lightly thicken sauce)

Instructions

1. 1

   Prepare the beef slices: place each slice between baking paper and pound to 3–4 mm thickness for even rolling. Season both sides with 6 g sea salt and 1 g black pepper. Drizzle with 15 ml lemon juice, rub in, cover, and refrigerate 20 minutes to lightly tenderize and brighten the flavor.

2. 2

   Make the filling base: melt 15 g butter in a skillet over medium heat. Add spinach and cook 2–3 minutes until just wilted and moisture evaporates. Transfer to a plate and cool 5 minutes. In a bowl, mix ground beef, grated onion (well-squeezed), garlic, nutmeg, 4 g sea salt, and 1 g black pepper, then stir in milk until tacky.

3. 3

   Assemble the rolls: lay beef slices flat with the short side facing you. Divide the ground beef mixture into 8 equal portions (about 50–55 g each) and spread in a thin layer, leaving a 1.5 cm border. Add a line of spinach and place one Gouda baton in the center. Roll tightly and secure with toothpicks or kitchen twine.

4. 4

   Sear for color: heat neutral oil in a heavy oven-safe skillet over medium-high heat until shimmering, about 2 minutes. Add rolls seam-side down and sear 2 minutes per side, turning carefully, for 8–10 minutes total. You want deep browning for flavor while keeping the cheese contained; reduce heat if butterfat smokes.

5. 5

   Bake gently: preheat oven to 180°C (350°F). Pour beef stock into the skillet around the rolls (not over them). Transfer to the oven and bake 12–15 minutes, or until the center reaches 71°C (160°F). Remove from oven, move rolls to a plate, and rest 8 minutes to keep juices inside before slicing.

6. 6

   Finish the buttery lemon pan sauce: place the skillet over medium heat. Whisk flour into the hot pan juices and simmer 2–3 minutes until lightly thickened. Turn off heat and whisk in remaining 15 g butter and remaining 15 ml lemon juice. Taste and adjust with up to 0.5 g salt if needed. Slice rolls into halves and spoon sauce over.