Beef zrazes with cucumbers and speck

1 serving


The meat is cut into wide slices across the fibres and beaten. Peel and cucumbers, peeled, cut into strips. Pieces of meat are greased with mustard, speck and cucumbers are placed in the middle, rolled up with a tube, tied with a thread or fastened with a wooden hairpin so that the meat does not unfold, salted, mealed in flour and fried on all sides on highly heated fat. After that, they are transferred to a saute pan, the juice remaining from the roast is poured in, the broth is stewed until tender. Sour cream is added at the end of the extinguishing. When served, one performs watering with the formed sauce. On the side dish - boiled potatoes or buckwheat porridge. You can serve a salad of fresh vegetables separately.