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# The filling Melt the butter in a pan over medium heat and sautee the until it turns translucent, about 2 to 3 minutes. Add the chopped mushrooms and minced garlic and cook for 10 minutes or until the mushrooms have nicely browned. Stir in the cream cheese until it has melted. Add the cheese and mix in as it melts. Add the spinach and let it wilt while stirring occasionally, about 3 minutes. Season to taste. (Be careful with the salt, as the ham is salty. I don't add any salt.) Remove from the pan and let cool slightly while you prepare the meat. Don't forget to release the cheese from the bottom of the pan and set it aside, too. # The roll If you can get it, use a thin veal schnitzel or a beef roulade. Else, get your meat cut thinly and pound it to at most 1/4 in (6 mm). The best cuts are top round or flank steak for this. Preheat the oven. Season the meat with salt and pepper. Lay out the ham large enough so that your meat fits on. Put the meat on top and spread the filling and top with the cheese scratchings. Then roll up the meat, using the ham to guide you. Optionally secure the roll with metal skewers or toothpicks. Melt the butter in a pan over medium to high heat. If you have an oven-safe pan, use it. Brown the roll from all sides, about 30 seconds to 1 minute each. The ham should get deliciously crisp. If you added skewers, remove them after browning the top and bottom. The roll should have sealed by then and hold together nicely. Put the roll in the oven, preferably in the pan. Else transfer the roll and the butter to an oven-safe. Finish cooking the meat, about 15 to 20 minutes. Remove the roll from the oven and let it rest for at least 5 minutes. Cut in half and serve drizzled with the fat from the pan. # Meal prep tip You can keep the dish in the fridge for up to 5 days and in the freezer for about 3 months. For best results, thaw the beef roll overnight in the fridge. Then reheat in the microwave or in the oven.
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