Ingredients: 1 kg of beef, fresh mushrooms 200g, 100g bacon, 1 onion, 1 cup of hot broth, 0.5 cups of cream, 3 tablespoons vegetable oil, 1 teaspoon prepared mustard, 0.5 teaspoon dried thyme, 0, 25 teaspoon black pepper powder, 0.5 teaspoons of salt.
Preparation: A piece of meat neatly cut lengthwise, so as to obtain two flat bed. Well repel them, so that the seams were not more than 1.5 cm thick. Place one layer on a clean cutting board or table, salt and pepper to taste. Mushrooms clean, wash and finely slice. Cut the bacon into small cubes and fry them with 1 teaspoon oil. Add the mushrooms to the same and continue to fry for 3-5 minutes. Onions clean, wash and finely slice and mix with thyme, black pepper, salt, mustard and 1 tablespoon of oil. The resulting mixture is evenly spread out on the reservoir layer of meat. On top of an even layer in the same place 150g of mushrooms. Cover all the second layer of meat, roll into a tight roll and tie it with thread. In a deep skillet, heat the remaining oil and fry it in the resulting roll on all sides. Add half of the broth and simmer over low heat for one and a half hours. As the boiling liquid pour the remaining broth. For 10-15 minutes until cooked, add the cream and put the remaining mushrooms. Cut the roll into portions, put on lettuce leaves and serve.
Preparation: A piece of meat neatly cut lengthwise, so as to obtain two flat bed. Well repel them, so that the seams were not more than 1.5 cm thick. Place one layer on a clean cutting board or table, salt and pepper to taste. Mushrooms clean, wash and finely slice. Cut the bacon into small cubes and fry them with 1 teaspoon oil. Add the mushrooms to the same and continue to fry for 3-5 minutes. Onions clean, wash and finely slice and mix with thyme, black pepper, salt, mustard and 1 tablespoon of oil. The resulting mixture is evenly spread out on the reservoir layer of meat. On top of an even layer in the same place 150g of mushrooms. Cover all the second layer of meat, roll into a tight roll and tie it with thread. In a deep skillet, heat the remaining oil and fry it in the resulting roll on all sides. Add half of the broth and simmer over low heat for one and a half hours. As the boiling liquid pour the remaining broth. For 10-15 minutes until cooked, add the cream and put the remaining mushrooms. Cut the roll into portions, put on lettuce leaves and serve.
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