|Prep Time||30 min|
|Cook Time||50 min|
- 700 gram beef
- 150 gram fatty bacon
- 3 spoon mustard sharp
- 3 pieces picled cucumber (fermented with garlic and herbs in salted water)
- 2 pieces onion
- 1.5 glass bulion beef
- 0.5 glass sour cream
- 1 egg yolk
- dried wild mashrooms up to your preference
- oil oil reach in MUFA (EG High oleic sunflower oil)
Cut becon into the thin, long pieces and, cut cucumbers in quarters and onions in slices. Washed and dried meat cut into the thin slices and beat it with a meat mallet, add salt, pepper and mustard. On each place 1-2 pieces of becon and 1-2 pieces of cucumber and onion, roll it and tie it with a string (or use a toothpick), cover with flour and fry it from each side on the hot oil, then move it to the pot.
Add beef bulion with finely cut (earlier soaked) dried wild mashrooms and small pieces of other leftovers of the veggies. Stew for approximately 50 minutes.
Before serving add more salt and pepper and whiten with the sour cream.
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