Cut the meat into slices, about 1 cm thick, and then beat off on both sides.
Then add salt and pepper to each slice, add a stack and leave for 10 minutes.
Half of the total amount of onions, chop into strips, add part of the chopped dill, salt, pour in the vinegar and mix, leave to marinate.
Pour boiling water over the beans and leave for 10 minutes, then drain the water.
Put a little pickled onion and beans on each meat slice. Wrap in a thick roll.
Roll the finished meat rolls in flour.
Pour 2 tablespoons of vegetable oil into a preheated frying pan with high sides. Fry the rolls on all sides until Golden brown and transfer to a platter.
In the same pan, pour another 2 tablespoons of vegetable oil and fry the onion chopped into strips. Add sour cream and 2 tablespoons of flour and mix.
Pour in the broth or hot water, season with salt and pepper, add the smoked paprika and mix.
Put the meat rolls in the sauce. The sauce should completely cover the rolls, so if necessary, add broth or hot water.
Cover the pan, bring to a boil, reduce the heat and simmer for about 35-40 minutes.
That's all - a delicious, juicy and hearty meat dish is ready.
