Pound the meat into a thin layer. Peel and crush the garlic. Mix the garlic with 1/2 cup of water to make a marinade. Pour the marinade over the meat and marinate for two hours, or preferably overnight in a cool place. For the omelet, whisk the eggs with 2 tablespoons smetana (a thicker, tangier Eastern European sour cream), 1 teaspoon flour, and a pinch of salt, then pour the batter into a hot skillet with oil.
Season the meat with salt and pepper. Place the omelet inside the rolled meat and tie the roll securely with thick white string. Put the roll in a roasting pan with hot oil, sear it, then braise until cooked through. Turn the roll occasionally and splash cold water on it to prevent burning. When cooked, remove the string and slice the roll into pieces. Serve hot with boiled rice and a green salad dressed with smetana. Serve cold with a salad or with green peas and mayonnaise.
Ingredients: 2 kg (about 4.4 lbs) of beef or veal, 4 eggs, 2 tablespoons smetana (or sour cream), 1 teaspoon flour, 1 cup canned peas, 1 head of garlic, salt, and pepper.
