- Sea salt - 1/2 teaspoons
- Breadcrumbs - 2 st. spoons
- Beef - 450 Grams
- Wheat flour - 30 Grams
- Butter - 50 grams
- Onions - 2 Pieces
- Vegetable oil - 30 Milliliters
1. First of all, we thoroughly wash the meat, then cut the beef into wide pieces, necessarily across the fibers, the thickness of the pieces about one and a half centimeters. Now we beat them well, we should get flat thin pieces. 2. Clean the onions, and finely chop it. To the onion, add a lightly softened (but not melted) oil and a few breadcrumbs, all mixed. The filling is ready. 3. Now spread the stuffing so that on each piece of meat it is evenly distributed. Then we turn everything off with a roll, and fix the edges with a toothpick. We roll rolls in flour, pour a little vegetable oil on a frying pan, and lay rolls there. 4. On a high fire, roast rolls from all sides until the color turns light brown. Then add the rolls to the saucepan, distribute the rest of the filling from above, and add water, approximately 250-300 ml. Solim. 5. On a small fire with the lid closed, stew for about an hour and a half. We make sure that the dish does not burn. Meat should become very soft, forming around itself a delicious and flavorful sauce. 6. When the rolls are ready, vegetable garnish, potatoes or rice are very suitable for them.
Servings: 4