• 2 pounds beef round
  • ½ pound bacon
  • 3 medium onions
  • 2 slices sour rye bread
  • Salt and pepper to taste
  • 3 cups water
  • 10 whole black peppercorns
  • 1 teaspoon salt
  • 4 bay leaves
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      692 calories; 41 grams fat; 15 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 59 grams protein; 193 milligrams cholesterol; 1172 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings


  1. Slice meat into 1/4-inch-thick slices, and pound with a cleaver to tenderize it.
  2. Cut the bacon into noodlelike ribbons.
  3. Cut each onion into 8 pieces.
  4. Cut the bread into 1-inch pieces.
  5. Mix the bacon, onion and bread together.
  6. Sprinkle each slice of meat with salt and pepper to taste. Put 1 tablespoon of the bacon mixture in the center of each piece of meat. Roll up the meat, and tie each piece with white thread.
  7. Fry the meat in a skillet until brown all over.
  8. In a large pot, with 3 cups of water, add the bay leaves, whole peppercorns and salt.
  9. Put all meat rolls into the pot, bring to a boil, and simmer for 1 hour.
  10. Cool the meat rolls, and remove thread.
  11. Serve warm.

1 hour 30 minutes

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