Beef rolls with prunes

1. We wash and dry the meat with paper towels, then cut it into thin plates 0.8 mm thick. We do this necessarily across the fibers. Next, the meat plates are slightly beaten off. It is important that there are no gaps, otherwise the rolls will not turn out beautiful.

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

3. Prunes are washed under running water, then pour clean warm water and leave for 30-40 minutes, then drain the water, dry the prunes with paper napkins. Cut the prunes into several large pieces. If desired, you can leave it entirely.

4. When the specified time has passed, we remove the meat from the marinade and salt each piece, sprinkle with ground black pepper, rub the seasonings into the meat. We wrap prunes in meat (whole or in 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 sliced.

5. Peel the onion, then cut into circles, put it in a bowl and sprinkle lightly with salt. Next, pour the remaining vegetable oil to the bottom of a large deep frying pan and put the onion circles in it. After that, we put meat rolls on it tightly. If there are any extra prunes left, we also put them in a frying pan, evenly distributing them between our rolls.

6. Sprinkle the rolls with dry rosemary on top, pre-rubbing it in your fingers to fully reveal the aroma. We put a bay leaf between the rolls. Then grease the rolls with sour cream on top and pour over the sherry. We put the frying pan with rolls on a minimum heat, close the lid completely. We prepare the rolls in this way for 1.5 hours.

Ready-made rolls are served to the table hot! Sprinkle them with the remains of lemon zest on top.

Bon appetit!