Tenderize the steaks so they would be thin adding salt and pepper. Place the sliced pickles, the slices of Gyulai sausage and two boiled eggs which we cut into quarters beforehand and place in the middle of each steak. Form bundles from the steaks and truss each stake individually with a toothpick or needle specifically made for this task. Fry the bundles in hot oil, afterwards tap them dry. When serving stack the rucola on the plate sprinkle the leaves with fresh lemon juice and lay the sausage bundles next to them.
Sprinkle the salad with green spice vinegar or yoghurt. The bundles should be fried for 5-6 minutes so they do not dry out.