My aunt gave me a recipe for slips. It's a delicacy that melts in your mouth

Slips are not as popular a dish as pork chops or ground meat, and the reason for this occurrence is - at least according to me - the feeling that their preparation is not only dull and laborious, but also relatively difficult. And you know what? This is not entirely a false impression. Chefs say that you have to learn to handle beef properly, otherwise we could quickly turn a noble and delicious meat into an inedible sole. And we certainly wouldn't want that.

For this reason, every cook or housewife has her own, unique patents for preparing roulades. Danuta Martyniuk does it her way (by the way, it's really good, you can read about it here), and my aunt - she has her own way. In this second case, you will probably be surprised because... ground meat is used for the preparation of the dish. But that's not the end of surprises. Check out the recipe and let us know how you like it!

Ingredients:

• 2.2 lbs of ground pork-beef meat,
• 1 onion,
• 1.1 lbs of mushrooms,
• 2 eggs,
• 2 cloves of garlic,
• 1 teaspoon of marjoram,
• 1 teaspoon of sweet paprika,
• 1 teaspoon of granulated garlic,
• salt, pepper,
• mustard,
• parsley.

Method of preparation:

1. Peel the onion, cube it and brown it in a pan. Then add mushrooms that have been cut into smaller pieces and sauté until the mushrooms have reduced. In the meantime, season everything with salt, pepper, marjoram, and a clove of garlic pressed through a garlic press. Then remove the stuffing from the heat.
2. Season the ground meat with pepper, granulated garlic, and paprika. Also, add another clove of garlic (also pressed through a garlic press) and finely chopped parsley.
3. Work the created meat mass, then form it into rolls and transfer to food foil. Gently flatten each portion, spread a small amount of mustard, place bacon on it, and then the mushroom stuffing. Roll it into roulades and bread them in flour.
4. Brown the roulades in a pan and transfer them along with the sauce and water to a saucepan. Stew for about 20 minutes. Finally, thicken the sauce with a mixture of water and potato starch. Enjoy!