Gaby
Begin by pounding the meat into a thin layer. Peel and crush the garlic, then mix it with half a cup of water to create a marinade. Pour this mixture over the meat and let it marinate for two hours, or preferably overnight in a cool place. For the omelet, whisk the eggs together with sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine), flour, and a pinch of salt, then pour it into a hot skillet with oil.
Season the meat with salt and pepper, place the omelet inside the rolled meat, and tie it securely with thick white string. Place it in a roasting pan with hot oil, sear it, and then braise until fully cooked. Turn it occasionally and splash with cold water to prevent burning. Once cooked, slice the roll into pieces, removing the string beforehand. If serving hot, pair it with boiled rice and a green salad dressed with sour cream. If serving cold, it can be accompanied by just a salad or green peas with mayonnaise.
Ingredients: 2 kg (about 4.4 lbs) of beef or veal, 4 eggs, 2 tablespoons of sour cream, 1 teaspoon of flour, 1 cup of canned peas, 1 head of garlic, salt, and pepper.
