Thinly sliced Pork and Beef are commonly available in Japan, and it would be easy to prepare this Ukrainian inspired dish. However, here in Melbourne where I live, thinly sliced Pork and Beef are not easy to find. Some Asian grocery stores sell them, but you need to be careful because those thinly sliced Pork and Beef are often not suitable for rolling because they are often too thin OR tend to break into small pieces. I have found the best way to prepare the meat for this dish is to slice a block of Meat 4-5mm thin, then thin the slices using a meat mallet.
600g thinly sliced Pork OR Beef *Today I used Pork Loin
*Note: Thin steaks OR Schnitzel slices can be used, but you need thin them using a meat mallet.
1 tablespoon Sunflower Oil OR Oil of your choice *plus extra
1 Onion *finely chopped
1 clove Garlic *finely chopped
8 to 10 Mushrooms *about 200g, finely chopped
Salt & Black Pepper
Shredded Cheese *optional
200ml Sour Cream
2 to 3 tablespoons Water OR Stock
1 tablespoon chopped Parsley
- If the Meat slices OR steaks are not thin enough to roll, thin them using a meat mallet. If you purchased thinly sliced Meat that are too thin, use 2-3 slices for each piece.
- Heat Oil in a frying pan over medium heat, cook Onion, Garlic and Mushrooms until everything is soft and liquid is gone. Season with Salt & Black Pepper. Transfer to a small bowl. Clean the frying pan to cook Meat Rolls later.
- Place some Mushroom mixture and shredded Cheese on a slice of Meat, roll up, and secure the edge with toothpick. Repeat with remaining ingredients. Sprinkle some Salt & Black Pepper over the Meat Rolls.
- Heat a small amount of Oil in a frying pan over medium heat, brown the Meat Rolls. Cook them in batches adding extra Oil as required.
- Return all browned Meat Rolls in the frying pan, add Sour Cream and some Water (OR Stock), cover with a lid, and cook for 15 minutes. Turn the Meat Rolls over occasionally so that everything can be combined well.
- Remove the lid, taste the sauce and add extra Salt to suit your taste, and keep cooking until the sauce thickens slightly. Sprinkle with chopped Parsley and extra Black Pepper, and serve with boiled Potato, steamed Cauliflower, freshly cooked Rice, Pasta, etc.
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