This roll is very tasty both hot and cold. How to cook beef, there is probably no need to write, because each hostess their secrets. I can only say that spices not necessary to regret, let the meat soaked with flavor. Salt-pepper to taste, spices rubs in the palms as it should to let the aroma, add the finely chopped onion, squeezed garlic, you can also add a raw egg to glue all a good stir, put into the fridge for 30 minutes. P. S. unfortunately, step-by-step photos with me a little, but I will describe everything in detail and clear!

Fry in vegetable oil onion, roughly chopped, until soft and slightly Golden. Luke is never too much! You can take 3-4 large bulbs. Grate cheese on a coarse grater (you can skip this step, it is optional). Cook 3-4 hard boiled eggs. Cleaned. We take out our meat, spread it with a thick layer of dense foil, pre-lubricated with vegetable oil. Give it the shape of a rectangle. For stuffing, stepping back from the edges about 2 cm, put a thick pillow of roasted onions, then grated cheese (optional) sprinkle chopped green onion, sprinkle along boiled peeled eggs. Eggs can be laid and more, to fit each other tightly.

Using the foil form a roll by wrapping a mass from the edges to the middle. Place seam how to close it up. If you are not confident in it, you can lightly flour them. The sides are also glued closed. Can finger to do a couple small holes in the top of the loaf. When they start to leak juice, it will be possible to collect it with a spoon with the foil and carefully pour through these openings back into the roll. You can also grease top of loaf with beaten egg to brown. Put the roll in a preheated 200*C oven for about 30-40 minutes, until tender. First bake in the clear to make the crust and it was possible to monitor the effluent juice. The foil shape of the keel, so that the juice did not spill. Then close for 10 minutes until ready to be cooked medium. You need to periodically look into the oven and to check the readiness, or as I said earlier, to pour the spilled juice. The foil in this sense is very helpful, as the juice does not drain into pan and not stick.

As needed, cut off a piece, the rest stored in the fridge. Add to the roll any side dish and can be eaten without garnish, cold. Our delicious and hearty loaf is ready! Bon appetit :)