Very tasty meat fingers can rightfully claim the main hot dish of the festive table. Gentle, delicate, juicy meat with the aroma of spices, in the original sauce is an excellent recipe for a delicious dish. Meat fingers of beef or pork with a stuffing are very easy to prepare, and they are convenient to eat: because they are portioned sizes. Prepare meat fingers with mushrooms and prunes according to our recipe: and surprise your guests with an unusual taste and appetizing kind of excellent food.
- 800 grams of flesh of beef or pork;
- 200 grams of onions;
- 160 grams of any fresh mushrooms;
- 100 grams of prunes;
- 20 grams of butter;
- 1 tablespoon of flour;
- 150-200 milliliters of water;
- salt and black ground pepper - to taste;
- vegetable oil - for roasting;
- Spices: anise, nutmeg, bay leaf, sweet pepper.
Very tasty festive meat fingers. Step-by-step recipe
- Beef or pork meat is cut into large pieces (as on chops) 1 cm thick. Cover with a food film or a packet and beat off.
- We try to beat off gently and not very strongly, so as not to tear the meat.
- If a piece of meat is large, divide it into 2 or 4 pieces: to make the rolls neat.
- All the beaten pieces of salt and pepper, add to a bowl, cover with a food film.
- At this time we are preparing the filling. We put the frying pan on the stove, pour a small amount of vegetable oil and wait until the oil warms up.
- Quickly cut small cubes onions and send it to a pan. Stir and fry until golden brown.
- We cut finely mushrooms (you can use absolutely any, I have a royal oyster mushroom) and put it in a frying pan to the onion. Fry, stirring occasionally, until cooked.
- Fried mushrooms and onions are transferred to a bowl so that the filling cools down.
- Prunes without pits mine, soak for a while, then cut into small pieces.
- We send prunes, a little salt, everything is well mixed.
- Filling for meat fingers is ready, leave it until completely cooled.
- After the filling has cooled, start forming meat rolls.
- At one edge of the beaten meat put the filling (about one tablespoon), wrap the roll (you do not need to bind it, just try to fold it more tightly).
- Lay the rolls of beef in prepared deep form, seam down.
- We send the form with the vertices (as the rolls are called in my homeland) to the oven heated up to 220 degrees for 10-15 minutes, so that the meat starts to juice.
- While the meat is stuffed in the oven, cook the sauce.
- In the melted butter (according to the recipe), pour out the flour and lightly fry it, until light brown.
- We pour in water, mix well, reduce fire.
- Spread the spices in the sauce. At me it is a bay leaf, an anise, a coriander and a nutmeg, grated on a small grater. And a pea of sweet pepper. Solim to taste (very little, do not forget that we have salted meat).
- We take the form with meat rolls and merge the juice into a frying pan from it. We mix everything well and taste it.
- Pour the sauce meat fingers, put the form in the oven for 15-20 minutes (at a temperature of 180 degrees).
- We lay out the ready-made festive dish on a serving plate, pour with a fragrant muscat sauce. Sprinkle with green onions and decorate with twigs of cilantro.
Meat fingers with prunes are a popular dish on the festive table. The combination of meat with prunes is not only tasty, but also useful. Everyone knows that prunes neutralize the negative effect of cholesterol on the body, makes it easier to digest a heavy dish. On the site "Very tasty" we have prepared for you and other recipes for festive meat dishes.