The meat is cleaned from the skins and cut across the muscle fibers of 6 thin patty. Schnitzel is crushed, sprinkle with salt and pepper and namzavat with mustard. In the middle of each schnitzel put stuffing of these products cut into julienne and smothered in the butter. Shnitselat is bends on both sides, so as not to fall stuffing (as dolma), wound on a roll and tied with thread. Roulades shaped dip in flour and fry in preheated oil until turn pink. Arrange then pan or shallow saucepan, pour in the vegetable oil, wine and a cup of hot water, which is fuzzy tomato paste and sauté at moderate temperature. After poizstinat are exempt from the thread and served. * For the filling, I use only pre-cut and stewed mushrooms. Image added mushrooms and sauce.