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Kalja

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4 servings
2 hours 50 min

Beef fillet - 500 grams, Greens - 25 grams, Bell peppers - 80 grams, Garlic - 4 teeth, Onions - 1 pc., Kuraga - 80 grams, Mayonnaise - 2 tbsp., Ajika - 2 tbsp., Salt - to taste, Hot ground pepper - to taste, Dry spices - to taste, Vegetable oil - 2 tbsp.

The first thing to do is to cook a piece of meat. According to the rules, its thickness should be 2 cm. It should not have films and fats. Let's remove everything superfluous, level a piece.

To make the kalzha juicier, let's beat the meat with a pull. So that the pieces do not fly around and do not hole, cover them with culinary film.

When preparing women in labor, meat, of course, is not covered with spices. And in our version, we will rub it with spices.

This is garlic.

And season with garlic meat, sprinkle with vinegar. Let it lie for an hour and a half.

Then we slightly salt and pepper the meat, brush the layer with a mixture of mayonnaise and ajiki (or something tomato).

Let's cut peppers with Bulgarian straws.

With half rings, we rub a small head of white onion.

Let's cut the greens.

Let's make a thin layer of greens on meat.

Closer to the edge, we will begin to lay straws of pepper, onions and dried apricots (do not cut it).

We turn all this into a roll and tie it with a beech or thread - so that when cooking, the filling does not fall out.

Preheat the pan, fry the roll until tender.

We turn it over regularly. As soon as you understand that the kalzha is ready, remove the beecha and cut beautifully.