Zrazy meat in Czech

600 g beef

200 g onions

80 g pickles

60-70 g bacon

30 g fat

Cut the beef into thin slices wide, repelling, pepper and salt.

Share on each slice of meat on plastic bacon, a few circles onions, peeled pickles, roll to roll, tie thread.

Finely chop the onion and fry, put a layer in a saucepan or in the pan, put zrazy top, pour water or broth, put meat zrazy Czech until tender, 15 minutes before end of cooking sprinkle with chopped herbs.

Before serving, remove the thread, apply zrazy with any garnish, watering sauce Get to extinguish.