- Cut the meat into portions, chop thin square-shaped, put the stuffing in the middle, roll up the edges, put the zrazy into cigar-shape and cord

Stuffing: chop 4 onions fine, fry in half of oil for 5-7 minutes, add chopped mushrooms, and fry all together. Cool, add spices, chopped eggs, bread crumbs and greens.

Cut an onion, carrots and parsley root into stripes, and saute with tomato paste in part of oil.

Sprinkle the zrazy with salt and pepper, fry in greased and preheated frying pan until crusty, coat with bouillon or water, add fried vegetables, and stew for about an hour.

Fry flour, cool and dilute with part of the cooled bouillon of the meat stewing.

Take out the zrazy, uncord, put in bouillon again, add diluted flour, sprinkle with spices, and stew for another 20 minutes.

Serve the zrazy on a plate, dressing with the sauce. Garnish with crumbly buckwheat, potato mash or boiled vegetables.