Sautee shredded onion on melted butter. Mix with pounded breadcrumbs, chopped cooked eggs, fried mushrooms and chopped greens.

Cut beef into portion slices, beat, put stuffing on each beef slice and roll the meat into sausages.

Tie sausages with a thread, salt, fry in a part of fat, pour with stock and stew for 1 hour. Take zrazi from the stock, remove thread. Add tomato puree in the stock, add shredded and fried roots and dried flour, dissolved with a part of stock. Cook through for 15-20 minutes. Filter.

Pour zrazi with prepared sauce and stew over law boiling under the lid for 15 minutes. Serve with the sauce.