If necessary pork fillets are placed in an envelope and crushed to be thinned, then add salt and sprinkle with white pepper. Carrots halve lengthwise and blanched for 3 minutes in boiling water. Parsley cut into small pieces and mix with mustard and 2 tbsp of cream. Spread the meat with parsley mixture, put slices of ham and half a carrot. Meat turns to roll and tied with thread. The rolls are fried in the oil, until golden brown gain. In 500 ml water dissolve bouillon cubes and pour in the meat, put lid and stew of possible low heat (about 90 minutes), then roll taken out and placed in a heated dish. Flour suspended in a little cold water and add to the sauce, allow to boil 4-5 minutes and add the tomato puree, sour cream, mix well and remove from fire. Optional can add a little white pepper. Rolls pour the sauce. Suitable side dish is mashed potatoes, rice or boiled green beans topped with Overdone butter.