"gentle" roll

1 serving


Take a piece of cut without streaks and films. Put the meat on the table and press firmly on top. Raise the knife to a height of 1 cm from the table surface. Make a cut parallel to the table plane without cutting to the end ~ 0. 5 cm. After the first cut, the meat should be two "pages" fastened to each other. Make the second cut on the other side of the piece, only the knife is already rising 2 cm from the countertop (1 cm from the first cut). Make such cuts, then on the one hand, then on the other, until there is 1 cm left to the top. As a result, the meat should look like a screen or accordion. Spread the meat and beat it very well on both sides, especially carefully beat off the bend places. Slightly salt and pepper the resulting layer. Make the mince. Soak bread (loaf or breadcrumbs) in milk or water. Turn the lard with bread through a meat grinder, add salt, pepper, garlic passed through the press and mix thoroughly. You can add additional spices to taste. Spread the resulting mince on the meat and roll up the roll. Stab the edges of the roll with wooden toothpicks. Rub the onion in mash, mix with sour cream, salt, pepper, add ~ 1 glass of water. Pour a little of the resulting sauce into an oblong saucepan (duck pan), put the roll and pour over the remaining sauce. Bring to a boil, lower the heat and simmer at low boiling until tender (~
1. 5 hours).