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.