A method of preparing
Cut the beef into sollops, break with the pestle, sprinkle with salt and pepper. At each sollop arrange half of the cucumber, two strips of pepper and a piece of cheese. Roll up the sollops tightly and fasten with toothpicks. Fry them in oil from all sides, then pour water and simmer until tender. When the rolls are soft thicken the sauce with potato starch. Serve with cooked buckwheat groats.