Uzhhorod Beef Rolls

Cut the beef into 4 thin, wide slices across the grain, trim off any sinew, and pound well with a meat mallet to a thickness of 5–7 mm. Season with salt and pepper on both sides.

Hard-boil the eggs (8–10 minutes from boiling), cool and peel. Cut the pickled cucumber, fatback, potato and boiled eggs into long, thin strips of even thickness.

On each piece of meat, arrange a quarter of the filling — cucumber, fatback, egg and potato — sprinkle with chopped parsley and dill, then roll up tightly, tucking in the side edges.

Secure each roll with kitchen string or wooden skewers so the filling doesn't fall out during frying, and coat on all sides with flour.

Heat lard or oil in a skillet over high heat and sear the rolls on all sides until golden brown, 5–7 minutes.

Transfer the rolls to a heavy-bottomed pot, pour in hot stock (it should come about halfway up the meat), cover with a lid and braise over low heat for 35–40 minutes until tender.

Remove the finished rolls, take out the string, slice on the diagonal into several pieces and serve hot, generously drizzled with the sauce left in the pot after braising.