Beef rolls with prunes

4 servings
13 hours


1. We dry meat with paper towels, then cut it into thin 0. 8 mm plates. We do this necessarily across the fibers. Then we beat the plates of meat slightly. It is important that there are no breaks, otherwise the rolls will not be beautiful.

2. In an enameled or glass dish, mix together red semi-sweet wine and vegetable oil. Put the prepared meat in a bowl with marinade, mix well with our hands and send them to the refrigerator to marinate for 8-10 hours.

3. My prunes under running water, after which we pour clean warm water and leave for 30-40 minutes, then drain the water, dry prunes with paper wipes. We cut prunes into several large parts. If desired, you can leave it whole.

4. When the specified time passes, we extract the meat from the marinade and each piece of salt, sprinkle with black ground pepper, rub the seasonings into the meat. Wrap prunes in meat (a whole or several pieces), add a little lemon zest to each roll (do not forget to leave the zest to decorate the finished dish), which must be thinly cut.

5. Clean the onions, then cut into circles, transfer to a bowl and sprinkle with slightly salt. Next, pour the remaining vegetable oil into the bottom of a large deep frying pan and put circles of onions into it. After that, we tightly put meat rolls on it. We also put extra prunes, if we remain, in the pan, evenly distributed between our rolls.

6. Sprinkle the rolls on top with dry rosemary, before rubbing it in your fingers to fully reveal the aroma. We put laurel leaves between the rolls. Then grease the rolls on top with sour cream and pour sherry. We put the pan with rolls on the minimum heat, close completely with a lid. We prepare rolls in this way for
1. 5 hours. We serve ready-made rolls to the table hot! Sprinkle them on top with leftovers of lemon zest. Enjoy your meal!