Zrazy with mushrooms, rice and peas Veal

750 g meat (rump)

200 ml sour cream

150 g rice

150 ml vegetable oil

125 g fresh mushrooms

100 g green peas
some peas to choose? we'll show

2 cup broth from bones

2 eggs

1 head onions

1/2 cup white wine

50 g flour

10 tubers Potato

parsley

pepper, salt

Remove all the meat from the film, wash it and cut into 5 equal layers, then finely fight them off.

For the filling half the vegetable oil to heat, put the chopped onion, saute, add the rice and sliced mushrooms, fry for 10 minutes, pour the broth, pepper and salt, then then all 20 minutes in the preheated oven, allow to cool, mix with chopped herbs and eggs.

Put the filling in the layers of meat, roll them rolls, tie or staple yarns toothpicks, put on a baking sheet with hot oil, brown for half an hour in the oven.

Stir flour, sour cream and wine, pour the sauce zrazy another 10 minutes of sweat.

Peel the potatoes, wash, boil in salted water, boil separately green peas, serve zrazy with mushrooms, rice and peas cooked veal with potato garnish.