Instructions

Tenderize the meat, spread mustard, season with salt, and place a slice of ham or bacon on each piece. Then add a quarter of a boiled egg, a quarter of pickles, and a quarter of carrots. Roll tightly. You can secure with a skewer or toothpick.

Fry the prepared rolls on all sides in oil. Remove to a plate. Add finely chopped onion to the pan and sauté until glassy. Then return the rolls, add water about halfway up the rolls, cover, and simmer until the meat is tender. Add more water as needed.

Finally, you can remove the rolls from the sauce and blend the sauce, but it's optional. Just season the sauce with a spoon of mustard or a bit of starch.

Serve with potatoes, prepared according to taste, and don't forget the vegetables, whether stewed or as a salad.