Uzhhorod Meat Rolls
Transcarpathian meat rolls with egg, cucumber, fatback, and potato
Ingredienti
- manzo (polpa)500 g
- lardo100 g
- uovo3 pz
- cetriolo sotto sale1 pz
- patata1 pz
- farina2 cucchiaio
- brodo250 ml
- prezzemolo15 g
- olio o strutto2 cucchiaio
- sale1 a piacere
- pepe nero1 a piacere
- aneto15 g
- cetrioli in salamoia40 g
Istruzioni
Slice the beef into thin pieces, pound well, and season with salt and pepper.
Hard-boil the eggs, and cut the cucumber, fatback, and potato into long strips.
Place the filling on each piece of meat, sprinkle with herbs, and roll up tightly.
Secure with string or skewers and coat in flour.
Fry the rolls until golden brown, add a little broth, and braise for 35–40 minutes.
Remove the string, slice on the diagonal, and serve with the pan sauce.
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