Beiried From CSSSK

The beef is cut into slices of the same thickness. Beat the slices a little bit thinner and make sure that they do not tear.

It is salted and peppered. Fry the finely chopped bacon, add the finely chopped onion, fry them together and then add the bell pepper cut into small pieces. This is also fried a little bit and the tomatoes are added. Salt and bubble the mixture like letcho, stirring continuously. (In winter you can use ready-made letcho.) Add the eggs mixed with flour and leave it on the gas until it thickens. Spread out the slices of roast beef, spread the filling evenly on them and roll up the slices. Tie them with twine, salt them, roll them in flour and fry them in hot fat on all sides. Then the roulades are put into another pot and cooked with the lid closed. In the fat, fry the chopped onion, sprinkle with paprika, mix and add a little tap water. Salt and pour this broth on the meat, which is stewed in a little broth with the lid closed and at medium heat. When it is half soft, add a little bit of peppers and tomatoes (in winter letcho). When the meat is almost tender, it is removed from the broth, the twine is taken off and the meat is cooked.

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