Very tasty meat fingers can rightfully claim to be the main hot dish of the festive table. Delicate, thin, juicy meat with the aroma of spices, in an original sauce - an excellent recipe for a delicious dish. Stuffed beef or pork meat fingers are very easy to prepare and convenient to eat: because they are portion sizes. Prepare meat fingers with mushrooms and prunes according to our recipe: and surprise your guests with the unusual taste and mouth-watering look of a great dish.

Ingredients:

• 800 grams of beef or pork pulp;
• 200 grams of onions;
• 160 grams of any fresh mushrooms;
• 100 grams of prunes;
• 20 grams of butter;
• 1 tablespoon flour;
• 150-200 milliliters of water;
• salt and black pepper to taste;
• vegetable oil - for frying;
• spices: anise, nutmeg, bay leaf, allspice.

Delicious festive meat fingers. Step by step recipe

1. Cut the beef or pork meat into large pieces (like for chops) 1 centimeter thick. We cover with cling film or a bag and beat off.
2. We try to beat gently and not very hard so as not to tear the meat.
3. If the piece of meat turns out to be large, divide it into 2 or 4 parts: so that the rolls are neat.
4. Salt and pepper all the broken pieces, put them in a bowl, cover with cling film.
5. At this time, we are preparing the filling. We put the pan on the stove, pour in a small amount of vegetable oil and wait for the oil to warm up.
6. Quickly cut the onions into small cubes and send them to the pan. Stir and fry until golden brown.
7. Finely chop the mushrooms (you can use absolutely any, I have a royal oyster mushroom) and put them in the pan with the onions. Fry, stirring occasionally, until tender.
8. Transfer the fried mushrooms and onions to a bowl to cool the filling.
9. My pitted prunes, soak for a while, then cut into small pieces.
10. We send prunes into the filling, salt a little, mix everything well.
11. The filling for meat fingers is ready, leave it to cool completely.
12. After the filling has cooled down, we begin to form the meat rolls.
13. Put the filling on one edge of the beaten meat (about one tablespoon), wrap the roll (you don't need to fasten it with anything, just try to fold it tighter).
14. We spread the beef rolls into the prepared deep mold, seam down.
15. We send the form with rolls (this is how the rolls are called in my homeland) into an oven preheated to 220 degrees for 10-15 minutes, so that the meat lets out the juice.
16. While the meat is in the oven, prepare the sauce.
17. Pour flour into melted butter in a frying pan (according to the recipe) and fry it slightly, until light brown.
18. Pour in water, mix well, reduce heat.
19. Put the spices in the sauce. I have it bay leaf, anise, coriander and nutmeg, grated on a fine grater. And allspice peas. Salt to taste (just a little, do not forget that our meat is salty).
20. We take out the form with meat rolls and drain the juice from it into the pan. We mix everything well, taste it.
21. Fill the meat fingers with sauce, put the mold in the oven for 15-20 minutes (at a temperature of 180 degrees).
22. We spread the finished festive dish on a serving plate, pour with aromatic nutmeg sauce. Sprinkle with green onions and garnish with cilantro sprigs.

Meat fingers with prunes are a common dish on the festive table. The combination of meat with prunes is not only tasty, but also healthy. Everyone knows that prunes neutralize the negative effect of cholesterol on the body, making it easier to digest a heavy dish. On the "Very tasty" website, we have prepared other recipes for festive meat dishes for you.

How to cook meat fingers photo Meat fingers are a very tasty dish. There are many variations of it. These meat rolls are made from pork and beef, with mushrooms and prunes, in the oven and in a slow cooker. We offer you the most delicious recipes with step-by-step instructions and photos.

To prepare this delicious dish, we need:

• pork or beef tenderloin - 500 g
• eggs - 2 pcs
• cheese - 200-250 g
• crackers - 100 g
• butter and vegetable oil - 100 g each
• salt, garlic, pepper - to taste
• greens for decoration.

Cooking method:

1. Cut the meat, beat off on both sides, salt and pepper.
2. Grate hard cheese. Beat the egg with salt. Pour crackers on a dish.
3. Take the cooked chop, put the grated cheese on it and twist it thinner in the form of a finger roll. Moisten in an egg, then roll in breadcrumbs and fry in a well-heated skillet until golden brown.
4. Cool the finished meat fingers. Before serving, cut the meat fingers into pieces and put them nicely on a plate.

Do not forget to garnish the dish with chopped herbs - parsley and dill. As a result, your treat should come out juicy and tender in taste.

Pork fingers with suluguni and herbs

The recipe for spicy rolls with suluguni, herbs and garlic has Caucasian roots.
Pork tenderloin is traditionally used to prepare meat rolls, which makes them juicy and very tender. Pork is easy to beat, it cooks quickly, it takes on the taste of marinades well. It is enough to simply fry pork fingers in a pan, without additionally baking, but you can cook in the oven and slow cooker. Such a short heat treatment allows you to use various cheeses and herbs for the dish as a filling.

Pork meat fingers with suluguni and herbs photo

Required Ingredients:

• pork - 500-600 g
• lard - 100 g
• suluguni - 100 g
• cilantro - 20 g
• garlic - 5-10 cloves
• black pepper, salt - to taste
• vegetable oil - 20 g

Cooking method:

1. Cut the bacon and suluguni into small pieces, finely chop the herbs.
2. Pepper and salt the inner side of the future finger, squeeze out the garlic.
3. Place the filling on the chop and wrap in a roll. Wrap it with cotton thread.
4. Fry the roll on both sides. Add a little water to the pan and simmer until cooked through. The thinner the chops, the faster the meal will cook.

Meat fingers with mushrooms

Meat fingers with mushrooms is a common Ukrainian dish, which is more commonly called tortilla. Serve it well with sour cream, and use hominy as a side dish.

Meat fingers with mushrooms photo

Required Ingredients:

• pork - 500-600 g
• champignons - 300 g
• onions - 100 g
• chicken eggs - 3 pcs.
• greens - 30 g
• vegetable oil - 20 g

Cooking method:

1. Cut the meat into chops and beat well.
2. Season the meat with salt and pepper on both sides.
3. Fry mushrooms and onions, boil and finely chop the eggs, chop the herbs. Mix everything into a single mass.
4. Place the filling on the chop and wrap in a roll. Wrap the twist with thread.
5. Fry the krucheniki on both sides, then cook in the oven or slow cooker.

Meat fingers from beef "A la lula-kebab"

It takes a little longer to cook meat fingers from beef chops than from pork or chicken. In addition, the choice of meat should be approached with special care so that it is not tough and old. A recipe based on the principle of making kebabs will greatly facilitate the task.

Meat fingers from beef "A la lula-kebab" photo

Required Ingredients:

• beef pulp - 500-600 g
• butter - 20 g
• garlic - 5 cloves
• greens - 50 g
• salt, pepper - to taste
• eggs - 2 pcs
• vegetable oil - 20 g

Cooking method:

1. Grind the meat in a meat grinder.
2. Salt and pepper the minced meat well. Stir in eggs.
3. Form cakes from minced meat, put a piece of butter, finely chopped garlic and herbs on them. Form into small oblong patties.
4. Fry cutlets in a pan, then cook in the oven or slow cooker

Fingers with prunes are a common dish on the New Year's table. The combination of meat with prunes is not only tasty, but also healthy. Prunes neutralize the negative effect of cholesterol on the body, making it easier to digest a heavy meal.

Recipe for meat fingers with prunes photo

Required Ingredients:

• pork - 500-600 g
• prunes - 300 g
• salt, pepper - to taste

Cooking method:

1. Cut the meat into chops, beat, salt and pepper.
2. Place prunes cut into small pieces on the chop. Garlic and cheese can be added if desired. It is also possible to replace prunes with dried apricots.
3. Fry the rolls on both sides, then cook in the oven or slow cooker.

Chicken fingers with walnuts

The taste of these fingers is reminiscent of the famous Georgian chicken satsivi. After all, it is satsivi that is famous for the perfect combination of meat, nuts and spices. Saffron and coriander add a special charm to the dish. Fingers are prepared much easier, but the dish turns out to be no less tasty, and most importantly, original and unconventional, in contrast to simple meat crushers.

Chicken fingers with walnuts photo

Required Ingredients:

• chicken fillet - 600 g
• peeled chopped walnuts - 200 g
• cilantro - 20 g
• garlic - 5-10 cloves
• saffron - 10 g
• coriander - 10 g
• hops-suneli - 10 g
• salt, pepper - to taste
• vegetable oil - 20 g

Cooking method:

1. Cut the chicken into chops.
2. Combine all dry spices and seasonings and marinate the meat in the resulting mixture.
3. Combine chopped cilantro, garlic, and nuts. Add a few drops of vegetable oil to the mixture.
4. Beat the fillet and spread the inside of the finger with the nut mixture, roll it up. Gently secure the edge with a toothpick.
5. Fry the rolls in a pan or bake in the oven.

For the sauce for the fingers, combine the soy sauce, powdered nuts, and yogurt.

Meat fingers with pineapple and curry "Taste of the East"

Recently, the combination of meat ingredients with sweet fruits has become more and more popular. We have not been surprised for a long time with pork with oranges, liver with apples, beef with kiwi. But perhaps the most successful is the combination of chicken and pineapple. Moreover, pineapples can be both canned and fresh. They perfectly set off the taste of chicken meat, give the dish freshness and lightness. An original solution will be the preparation of meat fingers stuffed with pineapple in an oriental style.

Meat fingers with pineapple and curry "Taste of the East" photo

Required Ingredients:

• chicken fillet - 600 g
• hard cheese - 100 g
• canned pineapples - 300 g
• garlic - 5 cloves
• salt, pepper - to taste
• vegetable oil - 20 g
• curry seasoning - 30 g

Cooking method:

1. Chop the chicken into chops and beat.
2. Marinate the beaten meat in a mixture of salt, pepper and curry.
3. Put finely chopped pineapples and garlic on the chop, sprinkle with grated cheese.
4. Roll the chop into a roll. Secure the edge with a toothpick.
5. Fry the rolls in a pan or bake in the oven or slow cooker

Here are such simple but delicious recipes for meat fingers. Bon Appetit!

How to cook meat fingers video

Fingers are small rolls of meat with a filling. Cooking them is not so difficult, although you will have to tinker. For me, the greatest beauty of this dish is that it does not lose its taste even after warming up. Chilled fingers can also be served as a cold meat dish.

Composition

• 1.5 kg pork tenderloin
• 1 onion
• 50 g cheese
• 250 g champignons
• 1/2 bell pepper
• parsley and cilantro
• salt, seasoning for meat
• vegetable oil for frying

Preparation

Cut the pork pulp (I have a magnificent piece of loin without bone) into medallions, about 1 cm thick and beat well, so that they become almost transparent.

Season each piece with salt and seasoning to your liking. This is the most time consuming part of the job. I sometimes beat the meat beforehand. I stack it like pancakes, wrap it in plastic and put it in the refrigerator. Well, what will he already be salted in a day?!
Cooking the filling. Today I made fingers with mushrooms, cheese and herbs. Finely chop the onion and mushrooms and fry in vegetable oil until tender. Grind herbs and bell peppers with a blender or finely chop. Grate cheese.

You can mix the entire filling together, or you can apply it separately.

Put the filling on the broken pieces of meat and wrap it tightly with a roll. It turns out a thin tube that really looks like a finger.

In order for the fingers to turn around when frying, each must be wrapped with thread or chopped off with a toothpick.

Fry the fingers in a very preheated frying pan and put them in a baking dish, preferably in one layer.

Pour all the fat left over from frying on top and add to the bottom of the water, about 1 cm.We bring to readiness in the oven for about 40 minutes at 180 ° C

Note

The filling for the fingers can be different. Mushrooms with onions, cheese with herbs, fried celery with carrots, prunes with walnuts ... Continue the list yourself.
You can finish your fingers without an oven. Put the fried rolls in a saucepan or deep frying pan and fill with a mixture of water, sour cream and tomato paste. Simmer on very low heat for 40-60 minutes.
Bon Appetit!

Krucheniki, "Tiraspol cucumbers", meat rolls, fingers, zrazy - all these are different names for one very tasty dish, which is prepared from small meat chops rolled into a roll with all kinds of fillings.

Traditionally, this treat is made from pork using pulp (ham or loin). When it comes to heat treatment, there are several options. Filled pork meat fingers can simply be fried in a pan, or after that they can still be baked in the oven.

Step by step recipe

Many housewives prefer to choose simple but tasty dishes for cooking. These dishes include pork meat fingers with prunes and nuts. The sweet-sour, slightly smoky taste of prunes in combination with nuts and meat give the finished dish a rich taste that is difficult to remain indifferent to.

Recipe step by step:

1. Cut a piece of meat across the fibers into layers up to 8 mm thick. Beat each piece well on both sides, as thin as possible, salt and pepper;
2. For the filling, cut well-washed prunes into strips, and put the kernels of the nuts in a plastic bag and chop, beating with a meat hammer;
3. Put prunes and nuts on the edge of the broken piece of meat. One finger will take 2-3 pieces. prunes and about a teaspoon of nuts. Roll the meat into a roll. A well-beaten steak will keep its shape even without additional fastening;
4. Roll each finger in flour and bathe in a beaten egg, and then fry until tender in vegetable oil.

How to cook delicious.

The recipe for a healthy lingonberry compote is already today.

How to cook grilled chicken.

Recipe for pork meat fingers with mushroom filling

For many dishes, cheese is used as an ingredient for a mouth-watering crust when baked, but it can also act as a filling link in dishes such as meat fingers. It can be mixed not only with mushrooms, but also with vegetables (for example, Korean carrots) and herbs.

For pork fingers stuffed with mushrooms, you need the following ingredients:

• 600 g pork tenderloin in one piece;
• 200 g fresh champignons;
• 100 g of hard cheese;
• 200 ml sour cream;
• 150 g onions;
• 10-15 g of garlic;
• 50-70 ml of vegetable oil for frying the filling and fingers;
• salt, spices (Provencal herbs, black ground pepper) and fresh herbs to taste.

Cooking time - up to 2 hours.

The calorie content of 100 grams of the finished dish is 272.0 kilocalories.

The sequence of culinary processes:

1. First you need to prepare the filling for your fingers. To do this, coarsely chopped mushrooms and onions should be fried in vegetable oil until soft. After that, put the coarsely grated hard cheese into the still hot mixture and mix. This will help the components of the minced meat to grab each other;
2. Next, the pork must be cut into layers up to 5 mm thick. Carefully beat off each such layer with a hammer on both sides. After that, you can start forming fingers;
3. Put a teaspoon of minced meat in the middle of the chop and roll everything up with a roll, then tighten the workpiece with a thread so that it does not break up during the cooking process;
4. First, fry the stuffed blanks in a pan with a little oil on both sides until a beautiful caramel crust, and then fold into a baking dish of a suitable size;
5. For sour cream sauce, mix sour cream with garlic chopped using a press, finely chopped herbs, salt and other spices;
6. Pour the fried meat rolls with mushroom filling with the resulting sauce and send to simmer for 30 minutes in the oven. Then wait until the finished dish has cooled down a little, remove the threads and can be served.

Recipe for fingers with cheese filling in batter

Despite the simplicity of the filling, the dish turns out to be quite tasty and interesting, worthy of both a family dinner and a festive feast.

Depending on the type of cheese chosen for the filling, each time the meat rolls will have its own special taste.

It is noteworthy that the blanks are not held together by anything (neither with a thread, nor with a toothpick), and batter and a little trick used by experienced housewives help them not to fall apart.

To cook pork fingers stuffed with cheese in batter you will need:

• 500 g of pork pulp;
• 150 g of hard cheese;
• 20 g of fresh herbs;
• 150 ml soy sauce;
• 2 chicken eggs;
• 150 g bread crumbs;
• 10 g garlic;
• 30 ml of vegetable oil for frying;
• salt and black pepper to taste.

The cooking time, excluding the time it takes to marinate the meat, will be about 2 hours.

The nutritional and energy value of meat fingers according to this recipe is 299.2 kcal / 100 g.

Cooking algorithm:

Oven baked meat rolls

This recipe uses boiled vegetables and mushrooms filling, but the cooking process itself is interesting. The formed fingers are not pre-fried in a pan, and all heat treatment takes place exclusively in the oven. This fact, perhaps, will delight and cheer up novice housewives who are afraid that their fingers will fall apart during the cooking process.

For oven-baked fingers, use:

• 1000 g of pork pulp;
• 400 g of champignons;
• 150 g boiled potatoes;
• 150 g of boiled carrots;
• 100 g of onions;
• 150 g of hard cheese;
• 40 ml of vegetable oil;
• 150 g bacon;
• 250 ml of dry red wine;
• salt and spices to taste.

Taking into account the preparation time of the filling and marinating the meat, it can take up to 2.5 hours to cook.

The calorie content, calculated per 100 grams, will be 241.1 kilocalories.

Cooking method:

1. Beat off portioned pieces of meat well, cajole with salt, pepper and marinate in wine for half an hour;
2. For the filling, fry chopped mushrooms and onions in oil, and then mix them with grated boiled carrots and potatoes;
3. Put the filling on the edge of the pickled piece of meat, roll everything up, and then wrap each finger with a piece of bacon and secure with a toothpick;
4. Put the workpieces on a greased baking sheet, sprinkle with grated cheese and send to the oven for 40 minutes, which is preheated to 180 degrees.

Culinary subtleties

To ensure that stuffed pork meat fingers are always juicy and tasty, you should spend some time marinating the meat. You can use soy sauce, dry red wine, or pomegranate juice as a marinade.

Keeping the shape well and not falling apart when frying meat fingers will be helped by careful beating of meat, using batter and breading, freezing blanks in the refrigerator or pulling with a thread and securing with a toothpick.

There are many options for preparing meat rolls; they are prepared with cheese, mushrooms, prunes, carrots, eggplants, or they are added to the filling with minced meat with spices. In Russia and the CIS countries, meat fingers, or as they are popularly called "krucheniki", are a popular dish on the festive table.

Filled meat fingers are a hot meat dish. Rolls are served for lunch with a side dish, as an independent dish, in the form of an appetizer, and taken with you to the countryside. It takes little time to prepare meatloafs, so the hostesses often quickly whip up meat loafs in case of unexpected guests.

This is a traditional recipe for pork and bacon. Pork fingers are often prepared for the New Year's table, banquet, birthday or on the occasion of February 23rd. Serve with a side dish, salad, or as a separate separate dish.

Meat fingers with bacon for 6 portions are cooked for 1 hour and 45 minutes.

Ingredients:

• 800 gr. pork tenderloin;
• 150gr. fresh or salted bacon;
• 3 tbsp. l. sunflower oil;
• 1 clove of garlic;
• 2 glasses of water;
• 3 pinches of salt;
• ground pepper to taste.

Preparation:

1. Rinse and towel dry the meat.
2. Cut the meat into equal palm-sized slices 1 cm thick.
3. Hit each piece with a kitchen hammer.
4. Cut lard into small pieces or scroll in a meat grinder.
5. Peel and chop the garlic as small as possible or crush with a garlic.
6. Salt, pepper and brush a piece of beaten meat with garlic. Place 5-6 pieces of bacon on the edge. Wrap tightly in a roll. Wrap all the pork rolls in the same way.
7. Wrap each roll with thread so that the fingers hold their shape while frying.
8. Put a deep frying pan to warm up, add 2-3 tablespoons of refined sunflower oil.
9. Place the rolls in a skillet and fry on each side until they are evenly brown.
10. Remove your fingers from the pan and remove the threads.
11. Place the meatloafs in a saucepan and add boiled water. The water should lightly cover the top layer of the croutons. Season with salt and pepper to taste.
12. Put the saucepan on the fire and close the lid tightly. Simmer for 50-60 minutes, until the rolls are tender.

Meat fingers with mushrooms and white sauce

This is a delicate dish with a rich mushroom flavor. This option is suitable for a bachelorette party or March 8th. Meat fingers with mushrooms are cooked on the stove or baked in the oven.

The total cooking time for 6 servings is 80-90 minutes.

Ingredients:

• 1 kg. pork meat;
• 200 gr. mushrooms;
• 150 g flour;
• 150 g vegetable oil;
• 150 ml. milk;
• 1 medium onion;
• 3 tbsp. l. sour cream;
• 50 gr. butter;
• pepper, salt to taste.

Ingredients:

• 500 gr. chicken fillet;
• 100 g pitted prunes;
• 50 gr. pine nuts;
• 70 gr. butter;
• 1 tsp soy sauce;
• pepper and salt to taste;
• 5-6 st. l. chicken broth;
• 30-50 gr. margarine for frying.

Preparation:

1. Cut the chicken fillet into equal slices, rinse and dry with a paper towel.
2. Hammer each piece of meat with a hammer and season with salt and pepper to taste.
3. Stuff the prunes with pine nuts.
4. Take the meat and place the prunes on one end. Place 7-8 pine nuts on top of the fillet. Wrap the roll on the prune side and secure with a toothpick.
5. Put a frying pan on the fire, reheat and add margarine. Place the rolls in a skillet and fry until golden brown.
6. Transfer chicken fingers to a baking sheet, add chicken stock, soy sauce and butter. Cover the rolls with foil and bake in the oven at 180 ° C for 15 minutes.
7. Remove the foil and place the baking sheet in the oven for another 5 minutes.

Ingredients:

• 0.5 kg. pork;
• 100 g low-fat cheese;
• 3 chicken eggs;
• 150 g low-fat mayonnaise;
• 1 clove of garlic;
• 2 tsp flour;
• sunflower oil for frying;
• pepper, salt to taste.

Preparation:

1. Cut the pork into slices about the size of your palm, 1 cm thick.
2. Beat the pork with a hammer, salt and pepper.
3. Grate hard cheese on a medium grater, mix with mayonnaise and add garlic squeezed out with a press.
4. Put a spoonful of the filling on the meat layer and spread a little on the inner surface of the roll.
5. Wrap the filling in a roll and tuck the edges so that the filling does not come out of the roll during cooking. Thread your fingers or hold them together with a toothpick.
6. Put the skillet on the fire and heat it up. Add vegetable oil.
7. Whisk eggs in a bowl to coat your fingers.
8. Dip your fingers in flour and dip in an egg.
9. Place the meat fingers in a hot skillet and fry until golden brown. Reduce heat and sauté rolls for another 10 minutes.

Meat fingers with gherkins

This is an original recipe for meat fingers with a spicy taste. Beef is a dietary meat, so the rolls can be eaten with a dietary diet. Meat fingers stuffed with cucumber is suitable for serving on a festive table or as hot for lunch.

Fingers with cucumbers are cooked for 1.5 hours, it turns out 5 medium portions.

Ingredients:

• 800 gr. beef;
• 3 medium pickled cucumbers or 6-7 gherkins;
• 6 tbsp. l. sour cream 20%;
• 5 cloves of garlic;
• salt and pepper to taste;
• 60 gr. salted bacon. Do not use lard for the dietary version of the dish.

Preparation:

1. Cut the meat into equal 1/2-inch slices.
2. Beat the beef thoroughly with a hammer. Pepper and lightly salt the meat.
3. Cut the cucumber and bacon into strips. Pass the garlic through a garlic press.
4. On the meat chop, place 2-3 strips of bacon, cucumber and a little garlic on one side. Wrap the filling in a tight roll and secure the finger with a thread.
5. Heat vegetable oil in a skillet.
6. Place the meat fingers in the pan and fry on all sides for 5 minutes.
7. Remove the rolls from the pan, remove the thread and cool.
8. Place the curls in a saucepan and cover with warm water. The water should lightly coat the rolls. Add sour cream. Season with pepper and salt to taste.
9. Put the saucepan on low heat and simmer the meat fingers for 50 minutes, covered.