Cutlet rolls with mushrooms

1 . Stage

Shred the pork and boiled carrots on a meat grinder, preferably on a coarse grater.

2 . Stage

Salt, season with pepper and beat the stuffing.

3 . Stage

Chop the mushrooms in a blender, dice one onion and fry in vegetable oil with the mushrooms, salt to taste. Let cool.

4 . Stage

Stuffing put in a food plastic bag, 30*40 cm, roll with a rolling pin to a thickness of 1-1.3 cm.

5 . Stage

Cut open the bag, open the stuffing. Apply the mushrooms evenly.

6 . Stage

Divide the back of the knife into 8 equal rectangles.

7 . Stage

Roll it up, it's convenient to do it on tape.

8 . Stage

Place the half-finished products in a heatproof mold.

9 . Stage

Cut the second onion into rings, place on the rolls, smear each with sour cream and send to the oven. Bake at 200 degrees for 30 minutes, cover with foil, finish baking at 180 degrees, 5 - 10 minutes.

10 . Stage

Simultaneously bake the tomatoes, one or two per serving, drizzled with soy sauce and olive oil to taste. 10 to 12 minutes, depending on size.

11 . Stage

To serve, fry the "red" eggs. To do this, put 1/2 tsp sweet paprika in the heated vegetable oil, fry two eggs in it one at a time. Add oil again, heat + remaining paprika and fry two eggs in the same way. Salt the yolks with flavored salt.

12 . Stage

Serve hot.

13 . Stage

And completely cooled cutlets can be served as an appetizer, cut into slices.