for 2 person
- 2 parts beef antikot (diluted)
- 2 medium tomatoes
- 2-3 pieces of gherkins pickled
- 1 carrot
- 1/2 pieces of onion
- 2 sweet mustard mustard
- 4 tablespoon olive oil
- 1 sweet spoon butter
- 2 cups of water
- 1 sweet spoon flour
- 1 meal spoon strained yogurt
- 1 tea spoon salt
- 1 tea spoon black pepper
When you take the meat, tell your town to thin it by bending it so that you can wrap it more easily and you will have a softer meat when you pound it.
How is it prepared?
Cut gherkin pickles into strips of carrot and onion.
Eat the meats with salt and pepper and rub them a little.
Take one of the antiquities and crawl beautifully over a sweet spoonful.
Place half of the material you are lying in strips neatly on one side of the meat. Firmly wrap the meat as if it is wrapped tightly so that the materials stay inside and fasten it with the help of a toothpick.
After washing and cleaning the tomatoes, pull them out of the kitchen robot and purge them.
Take the olive oil and butter to a deep pan and heat it up. When the oil is cooked in the form of rolls, fry them for about two minutes until the flesh has a nice brown color on each side.
When the meat turns red, add the tomato paste, sprinkle a little more salt and pepper and add the water and mix gently. Be careful not to damage the meat too much.
After the cooking time, remove the meat rolls from the mash and take an edge.
Add the flour and the filtering yogurt into the moss, open the gold, mix and cook until it boils. When it boils, turn the gold on the moss.
Take the serving plate, remove the toothpicks from the meat and cut it in half, giving it a slender shape. Place the tomato sauce on the serving tray, place the flesh on top of it, and place the potatoes and caramelized dry onions next to it. Finally, decorate with parsley and serve.