SNITEL UMPLUT/FILLED SCHNITZEL

I have this recipe from my mother and it was one of her best dishes, though her food was generally delicious, and it was my father's favourite. It is a very savoury dish and it is also one of my favourites. It is not cordon bleu since the meat rolls are boiled and filled with bacon and Swiss cheese - goodies that make an excellent sauce.

Ingredients: 9 beef schnitzel (fillets or calf - about 7-800g)

                     9 slices of bacon

                     9 sticks of Swiss or cheddar cheese

                     mustard (about 1/3 of a glass)

                     salt, pepper

                     oil, flour, sour cream

Difficulty: medium

Preparation time: about 2-3 h

Method

Hammer the slices of meat. Add a lot of pepper, salt and spread them generously with mustard (about a teaspoon each). Put one slice of bacon and one stick of cheese on each slice, roll and fix with toothpicks. Put them into boiling water in which you added a little salt. 

Boil the rolls for about 2-3 h, but taste the meat to see if it's tender enough. When the meat is done, take the rolls out with a slotted spoon and take out the toothpicks. Drain the juice and be sure to keep the drained melted cheese - it will give savoury to the sauce.

In another pot or in a yena dish pour a little oil, add about 2 tbsp of flour, mix, bring it to a boil and add the meat juices. Boil carefully a little bit, add the meat rolls and the drained cheese pieces. Boil for about 5 minutes, add 2-3 tbsp of sour cream, mix and turn the stove off.

Serve with mashed potatoes. 

Notes:

1. I have never eaten this dish anywhere else but home and I have never heard of it from anyone else, so it's an old family recipe. It is delicious and I guarantee that if you are a beef or sauce lover, you will certainly love it. The only problem that I have with this recipe is the cheese: I still haven't found the type of cheese that doesn't melt or that remains mainly in the meat roll. I have made it once with such a cheese but unfortunately I don't remember which type it was. So if you happen to know which cheese is the hardest or doesn't melt, please, "pretty please, with sugar on top", tell me as well!

2. The last picture is also mine. 

Enjoy!