Cut the meat into plates about 1 cm thick. Season with salt and pepper to taste, then beat with a hammer, so salt and pepper penetrate the meat.
For the filling, chop the mushrooms, onions and peppers. Sauté them a little in butter. Then add boiled rice and chopped greens, salt, pepper to taste and cook for another 2 minutes.
On each piece of meat, lay out the filling and roll up the roll.
Chop off a toothpick so that it does not break up or rewind the thread.
Sauté the tartars in vegetable oil until golden brown. Then put in a baking pan, add some salted water and cook in the oven at 200 degrees 30 minutes.
Pull out the toothpicks before serving.