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Ingredients
2 pounds beef round
½ pound bacon
3 medium onions
2 slices sour rye bread
Salt and pepper to taste
3 cups water
10 whole black peppercorns
1 teaspoon salt
4 bay leaves
Nutritional analysis per serving (4 to 6 servings)
8 grams carbs; 129 milligrams cholesterol; 437 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 27 grams fat; 2 grams fiber; 854 milligrams sodium; 39 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice meat into ¼-inch-thick slices, and pound with a cleaver to tenderize it.
- Step 2
Cut the bacon into noodlelike ribbons.
- Step 3
Cut each onion into 8 pieces.
- Step 4
Cut the bread into 1-inch pieces.
- Step 5
Mix the bacon, onion and bread together.
- Step 6
Sprinkle each slice of meat with salt and pepper to taste. Put 1 tablespoon of the bacon mixture in the center of each piece of meat. Roll up the meat, and tie each piece with white thread.
- Step 7
Fry the meat in a skillet until brown all over.
- Step 8
In a large pot, with 3 cups of water, add the bay leaves, whole peppercorns and salt.
- Step 9
Put all meat rolls into the pot, bring to a boil, and simmer for 1 hour.
- Step 10
Cool the meat rolls, and remove thread.
- Step 11
Serve warm.
Private Notes