Frying mushrooms smothered in butter, add chopped onion, parsley, pepper and salt. Cut the meat into slices 2 cm thick, crushed and sprinkled with pepper and salt. On each piece put the prepared stuffing. Wound on the roll as tightening thread. Fry each roll in hot shortening, and then transferred into a baking dish. In the same oil fry the flour and tomato paste. Dilute with water or broth, season with salt and pepper, cook until thickened. The finished sauce is poured over the roulades, capped with a lid and put in the oven. During baking roulades turn 2-3 times if necessary make water. In the stuffing can be added products of your choice - carrots, pickles and more.