- Cut the pepper into strips, the onion into small cubes. Crush cumin in a mortar. Schnitzels beat off with salt, sprinkle with caraway seeds, spread the strips of pepper, and roll-up. Secure.
- Heat butter and olive oil in a deep frying pan and fry the rolls. Set them aside and fry the onions in the same pan.
- Add the tomatoes, bring to a boil, put the rolls in the tomato sauce, cover, and simmer over low heat for 20-40 minutes (depending on the meat).
- Then add sour cream. At the end of cooking, put a slice of cheese on each roll and wait for the cheese to melt.