Update date: 21 July 2014

Regional meat roll


  • 0.5 kg of loin of beef
  • 10 g of fresh bay bolete
  • 10 g of frozen chanterelle
  • 2 medium-sized onions
  • pepper, salt
  • ½ packet of butter
  • several juniper seeds
  • 0.10 l of oil
  • 0.10 kg of fresh boletus
  • 0.10 l of cream



Cut the meat into 4-5 slices and tenderize with a meat mallet. Cut the mushrooms and the onion into cubes, fry up with the butter, add salt and juniper seeds. Put the fried up mushrooms on the loin slices, roll them, tie them tightly and fry with oil until they are golden. Prepare the sauce for the meat roll: boil the cream with the boletus, season with salt and pepper, and mix the mushrooms. Cut the meat roll and add sauce before serving.



This meal was prepared by the 'Austeria' Restaurant from Sławków during the 1st "Silesian Tastes Festival 2006" in Ogrodzieniec.