Turkey roulade with prunes

1 kg turkey - fillets

200 g prune

1 h. l. mustard

1 h. l. apple vinegar

2 onions - head

1 garlic - clove

2 greens - sprigs

4 Art. l. breadcrumbs

1 pcs. egg

3 Art. l. vegetable oil

1/2 glass dry red wine

150 g sour cream

ground black pepper

salt

Prunes cover with hot water, leave for 4 hours to swell. Then fold in a colander, remove seeds and finely chop. Onions and garlic clean, finely chop. Finely chop herbs, connect with prunes, onions, garlic, breadcrumbs and egg.

Fillet notch sprawled slightly repel, salt, pepper, one side brush with mustard and sprinkle with vinegar. Put the stuffing, roll up roll, tie the thread.

Fry in hot oil roll, pour 1 cup boiling water, simmer in the oven for 20 minutes, basting stand out juice. Put the roll into another bowl, leave off the oven.

In the resulting juice to extinguish add the wine, sour cream, boiled down until thick over high heat, stirring, salt, pepper.

When feeding roll slice, served with sauce.