|2.||Spicy sauce||3 tbsp|
|3.||Olive oil||1 tbsp|
|6.||Carrot Filling||1 PC.|
|7.||Bell pepper Filling||1 PC.|
|8.||Zucchini Filling||1/2 PC.|
|9.||Green onion (feather) Filling||6 pen|
|10.||Garlic Filling||2 clove|
|11.||Seasoning for meat Filling||1 Tsp|
|12.||Butter Glaze||2 Tsp|
|13.||Bulb onions Glaze||2 Art.|
|14.||Balsamic Vinegar Glaze||1/4 Art.|
|15.||Sugar Glaze||2 tbsp|
|16.||Bouillon Glaze||1/4 Art.|
1 . Stage
Slice the meat into thin steaks and beat slightly
2 . Stage
Season steaks well on both sides with salt, pepper and sauce. And leave them in the marinade for 30 minutes.
3 . Stage
While the steaks are pickling, prepare the filling: cut all the ingredients into strips, crush the garlic with a knife.
4 . Stage
For the sauce, melt the butter in a small saucepan over medium heat.
5 . Stage
Add finely chopped onions and simmer for 3 minutes until the onion is soft and transparent
6 . Stage
Add balsamic vinegar, brown sugar and beef broth and mix
7 . Stage
Bring the sauce to a boil and boil to almost half of its volume. The sauce should be according to the consistency of the syrup, then remove from heat and pour into a bowl.
8 . Stage
In the same pan, add a little olive oil and mix the garlic, fry a little until a flavor is obtained.
9 . Stage
Increase the temperature and add carrots, bell pepper and zucchini, and fry vegetables for no more than 3 minutes.
10 . Stage
Season the vegetables with seasoning, salt and put the vegetables in a bowl.
11 . Stage
To collect the rolls, take the pickled steak and put the short side up, top out the part of the filling, roll up with a roll and fix with a toothpick in the middle
12 . Stage
Heat a large skillet over medium heat. Add a little oil to the skillet.
13 . Stage
Put the rolls seam down and fry for several minutes on both sides until brown, when overturn, grease the prepared sauce on both sides
14 . Stage
Remove the toothpicks and pour over the cooked balsamic sauce.