• 800 g beef pulp  
• 100 g. melted cheese 
• 2-3 cloves of garlic 
• 1 tbsp rosemary 
• 2 tbsp melted butter 
• 1 carrot 
• 1 onion 
• 400 g. broth 

• 1.5 tbsp wheat flour 
• 150-200 g cream 
• soy sauce 

Preparation

Cut meat slightly, salt and pepper to taste. Spread cheese on top, sprinkle with grated garlic and rosemary. 

Separate mushrooms from the fill, lay on the cheese. 

Roll the meat, tie with thread. Fry in butter. Add the chopped carrots and onions, half broth and simmer. 

Put the meat, pour the remaining broth and mushroom filling. Bring to a boil, strain the broth, rubbing the vegetables. Add the flour and boil until it is thick then pour in the cream and soy sauce. 

Cut the roll into slices. Serve, sprinkling sauce, and then decorated with vegetables.