Beef Roulades

For the beef roulades, mix debreziner, onion, mustard, garlic and paprika powder. Pat cutlets, season with salt and pepper and coat with filling.

Roll up tightly and fix with toothpicks. Fry roulades in fat on all sides, pour in soup and cook over medium heat.

Remove cutlets, cut into finger-thick slices and stir cream into sauce. Season with salt, serve beef roulades with sauce and garnish with parsley.

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