|2.||Spicy sauce||3 art. l|
|3.||Olive oil||1 art. l|
|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 art. l|
|16.||Bouillon Glaze||1/4 Art.|
Slice the meat into thin steaks and beat slightly
Season steaks well on both sides with salt, pepper and sauce. And leave them in the marinade for 30 minutes.
While the steaks are pickling, prepare the filling: cut all the ingredients into strips, crush the garlic with a knife.
For the sauce, melt the butter in a small saucepan over medium heat.
Add finely chopped onions and simmer for 3 minutes until the onion is soft and transparent
Add balsamic vinegar, brown sugar and beef broth and mix
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.
In the same pan, add a little olive oil and mix the garlic, fry a little until a flavor is obtained.
Increase the temperature and add carrots, bell pepper and zucchini, and fry vegetables for no more than 3 minutes.
Season the vegetables with seasoning, salt and put the vegetables in a bowl.
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
Heat a large skillet over medium heat. Add a little oil to the skillet.
Put the rolls seam down and fry for several minutes on both sides until brown, when overturn, grease the prepared sauce on both sides
Remove the toothpicks and pour over the cooked balsamic sauce.