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300 g of beef (Silverside); a pair of dry porcini mushrooms; 2 boiled eggs; ½ cup crumbs (rye); 2 tbsp pork fat; 1 pickle; salt, black pepper

Zrazy (Zrazy zawijane, Kruchenyky, Španělské ptáčky, Závitky)

Soak mushrooms in 1 cup cold water for 1-2 hours. Fry finely chopped onion with sliced ​​mushrooms (keep the liquid from the mushrooms), add bread crumbs and fry for a few minutes. Cut meat into thin slices across the grain, tenderize between sheets of greased baking paper, add salt and pepper, on each slice of meat put the filling: 1 tbsp. fried onions with mushrooms, ¼ of an eggs and cornichon. Close rolls holding with a skewer and fry in fat over high heat on all sides. Pour in the water in which mushrooms were soaked and stew on low heat, covered for 30 minutes. Drain the broth, thicken it with flour or bran, pour back into the pan with zrazy (removing the skewers), cook for 15 minutes on low heat, evaporating the sauce. Serve with boiled potatoes.

Зразы (Zrazy zawijane, Крученики, Španělské ptáčky, Závitky)

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Андрей (talerka).