How to cook
Chop the onion finely and stew it in the butter. Add the minced meat and stew again.
Sprinkle with salt and pepper. Add the diced pieces of egg. Lay the fillet out and spread the mince mixture on it. Roll it up, put a few bay leaves, tie together with string and fry until browned in 4-5 tablespoons oil.
Pour in the broth and saute with the diced vegetable roots. When the meat becomes tender, add the wine and yogurt.
Saute another 10 minutes and then cut the roll into slices and serve with the blended sauce, mashed potatoes and peas with butter.