Ingredients // Meat

Meat rolls "Fingers"

meat rolls, fingers every time on the eve of the holiday, especially if you plan to visit, I want to surprise them with something delicious, unusual and original.Many people are hesitant to experiment and cook on hot for some its "crown" dish, which certainly succeed and not fail: dumplings, stuffed cabbage, dumplings.But all of these dishes require a lot of time to cook, and sometimes the presence of helpers.Agree to stick ravioli even his family is not easy.But still need to chop salad, set the table, and give himself up.It is therefore desirable to find a recipe to the dish was delicious, and beautiful, and does not require long hours of standing at the stove, and it can be warm without loss of taste and appearance deterioration.It is a dish we suggest you try to cook today - meat fingers, so that next time you will not have to wrestle with, and spend time looking for the original and simple recipe.Perhaps to prepare the finger, and you need help to get a good beat off the meat, but with everythin

g else you can easily manage yourself.And during the time that your fragrant "fingers" will slowly languish in a frying pan, you have time not only to lay the table, but also to take a bath and make a beautiful hairdo.

  • Pork fillet 800 g fresh
  • Salo 150g
  • Garlic 5g
  • Sol 3
  • pinch ground black pepper 2 h. Liter.
  • refined sunflower oil 3 tbsp.l.
  • boiled water 2 tbsp.
  • Step 1 To prepare the fingers take the pork tenderloin, bacon, garlic, vegetable oil, salt and black pepper.
  • Step 2 Wash meat and cut into pieces 1 cm thick.
  • Step 3 Next, a kitchen mallet to fight off the meat well on both sides.
  • Step 4 Salo chop.Fat can be taken as fresh and salty.
  • Step 5 For the filling of fingers is necessary to prepare the fat, salt, pepper and garlic, squeezed through chesnokodavilku.
  • Step 6 chipped piece of meat a little salt and pepper, brush with garlic and squeezed on the edge of lay 4-6 pieces of bacon.
  • Step 7 Then wrap everything in the roll.
  • Step 8 each meat roll wrap a simple thread that during cooking are not opened (the thread is better to take a light - neutral).
  • Step 9 Heat a deep frying pan in 2-3 tablespoons of vegetable oil and fry the fingers on all sides until golden brown.
  • Step 10 Then remove the skin, put fingers in a pan and pour boiling water so that it barely covered the top layer, add salt and pepper to taste.
  • Step 11 Put simmer with the lid on low heat for 45-60 minutes, the meat should be soft rolls.

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