Cut beef into portions, chop, rub with salt and pepper.
Soak white bread in milk.
To make stuffing, mince beef liver together with bacon and soaked bread. Add egg and stir.
Put the stuffing on the chopped beef, roll up and tie firmly with a thread. Put the roll on a hot buttered frying pan and fry. Add white wine and meat boillon. Stew in an oven at 340oF (17oC) C for 30-40 minutes.
Remove threads, cut the roll into portions. Serve with complex vegetable garnish and pickled vegetables. Pour with the stewed sauce.
