Roast Beef Slices From Transylvania with Brimsen

The slices of roast meat are pounded, salted, peppered and coated with grated onion. The meat slices are fried in a kelomat and in oil, then the tomato and the chopped bell pepper and 0, 1 liter of water are added. The kelomat is closed tightly and the meat is steamed until soft. The light butter, the Brimsen and the cream curd are mixed with the finely chopped parsley, salted, a little bit peppered and put in the fridge.

The juices of the meat are boiled down, the meat is put on the plates and the previously prepared curd cheese cream is spread evenly on each slice.

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