Coated zrazy

• 500 g (1 lb) beef
• salt
• 1 teaspoon

Gut the beef into slices about ½ cm (¼ in) thick and roughly the size of a hand; beat flat with a wooden mallet and sprinkle with salt and pepper. Coat with a little beaten egg on both sides; leave for 15 minutes. Meanwhile cut the fat bacon into small dice and cook in a frying pan until brown and crisp. Chop the onions and fry. Make a mixture of the fried bacon cubes, onions, hard-boiled eggs,