Uzhhorod Meat Rolls
Transcarpathian beef rolls filled with egg, pickle, fatback, and potato.
Ingredients
- Beef pulp500 g
- Pork fatback100 g
- Eggs3 pcs
- Pickled cucumber1 pcs
- Potato1 pcs
- Flour2 tbsp
- Broth250 ml
- Parsley15 g
- Oil or lard2 tbsp
Instructions
Slice the beef thinly, pound it well, and season with salt and pepper.
Hard-boil the eggs, then cut the egg, pickle, fatback, and potato into long strips.
Place the filling on each slice of meat, sprinkle with herbs, and roll tightly.
Secure with string or skewers and coat lightly in flour.
Brown the rolls, add a little broth, and simmer for 35–40 minutes.
Remove the string, slice diagonally, and serve with the pan sauce.
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