Pork fingers with prunes. Meat fingers with prunes - recipe with step-by-step photos. Pork fingers

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 ground black pepper - to taste;
vegetable oil - for frying;
spices: anise, nutmeg, bay leaf, allspice.

Delicious holiday meat fingers. Step by step recipe

Cut the beef or pork into large pieces (like chops) 1 centimeter thick. Cover with cling film or bag and beat.
We try to beat gently and not too hard so as not to tear the meat.
If the piece of meat turns out to be large, divide it into 2 or 4 parts so that the rolls are neat.
Season all the chopped pieces with salt and pepper, put them in a bowl, and cover with cling film.
At this time, prepare the filling. Place the frying pan on the stove, pour in a small amount of vegetable oil and wait until the oil warms up.
Quickly cut the onion into small cubes and add it to the frying pan. Stir and fry until golden brown.
Finely chop the mushrooms (you can use absolutely any mushrooms, I used royal oyster mushrooms) and transfer them to the frying pan with the onions. Fry, stirring occasionally, until cooked.
Place the fried mushrooms and onions in a bowl to allow the filling to cool.
Wash the pitted prunes, soak for a while, then cut into small pieces.
Add prunes to the filling, add a little salt, mix everything well
The filling for the meat fingers is ready, leave it until it cools completely.
After the filling has cooled, we begin to form the meat rolls.
Place the filling (about one tablespoon) on one edge of the beaten meat and roll it up (no need to fasten it with anything, just try to roll it tightly).
Place the beef rolls in the prepared deep pan, seam side down.
We send the form with spinners (that’s what rolls are called in my homeland) into an oven preheated to 220 degrees for 10-15 minutes so that the meat releases juice.
While the stuffed meat is in the oven, prepare the sauce.
Pour flour into melted butter in a frying pan (according to recipe) and fry it lightly until light brown.
Add water, mix well, reduce heat.
Add spices to the sauce. For me it is bay leaf, anise, coriander and nutmeg, grated on a fine grater. And also some allspice peas. Salt to taste (just a little, do not forget that our meat is salted).
We take out the pan with meat rolls and pour the juice from it into the frying pan. Mix everything well and taste it.
Pour the sauce over the meat fingers and place the pan in the oven for 15-20 minutes (at 180 degrees).
Place the prepared festive dish on a serving plate and pour over the aromatic nutmeg sauce. Sprinkle with green onions and garnish with cilantro sprigs.

Meat fingers with prunes are a common dish on the holiday table. The combination of meat and prunes is not only tasty, but also healthy. Everyone knows that prunes neutralize the negative effects of cholesterol on the body and make heavy foods easier to digest.

Many people cook pork because it is rich in flavor, filling, and aroma. This meat can be prepared in different ways, but there is one recipe that deserves special attention; it does not require a large number of processes. These are stuffed pork fingers that can be served hot or cold.

How to cook pork fingers?

To make delicious stuffed pork meat fingers, you need to follow these recommendations:

It is better to take pork flesh without bones, veins and cut into even pieces.
Meat preparations should be cut across the fibers into plates and beaten, and pre-coated with spices.
After the filling for the fingers is placed inside, they are twisted and held together with thread or a toothpick.
Sometimes in recipes they resort to breading so that the oil does not penetrate inside the fingers and the juiciness of the rolls continues to be preserved during cooking.
They like to serve various sauces with the fingers to make the meat dish more tender and soft.
Fingers can be served as a main dish; this option can also be used as a cold meat appetizer.

Pork fingers with lard

Fingers with lard will be an extremely tasty and juicy snack. During cooking, you can optionally include finely chopped herbs in their composition, this will add a touch of freshness. You can add additional piquancy to the meat if you pre-marinate it in spices. This dish is served with a vegetable side dish or spicy sauce.

Ingredients:

pork tenderloin – 500 g;
lard – 100 g;
parsley or cilantro - to taste;
spices;
garlic – 1 head;
onion – 1 pc.

Preparation

Marinate pork medallions in spices.
Cut the lard into cubes, add chopped onions and garlic, chopped herbs.
Form pork fingers stuffed with lard, secure them with string and fry in a frying pan.

Fingers with cheese

Pork fingers stuffed with cheese will be extremely piquant. The composition of the remaining components may vary depending on the individual wishes of the housewife; these can be tomatoes, walnuts, herbs, or you can add oregano or paprika. Any type of cheese will do; it will make your fingers juicier.

Ingredients:

pork tenderloin – 600 g;
onions – 3 pcs.;
cheese – 150 g;
tomato paste – 1 tbsp. l.;
walnuts – 1/3 cup;
parsley;
spices.

Preparation

Cut the meat into portions.
Grate the cheese, mix it with tomato paste, chopped herbs, spices, chopped onions.
Fill medallions with cheese puree.
Bake pork fingers with cheese filling in the oven for 1 hour.

Fingers with prunes

There is a recipe that was created for lovers of unusual tastes who are not afraid to add sweet notes to meat. They turn out to be extremely original. When cut, they look very appetizing. For additional flavor, you can place a few bay leaves in the pan.

Ingredients:

pork tenderloin – 600 g;
prunes – 200 g;
seasonings

Preparation

Prepare the meat as for thin chops.
Cut the prunes into pieces.
Wrap the prunes in the meat and secure with skewers.
Bake pork fingers with filling in the oven for 40 minutes.

Fingers with mushrooms

And cheese will be a wonderful decoration for any table. At the same time, the dish will be juicy and satisfying. Additional ingredients force you to pay more attention to this dish, but the result is worth it. The meat can be cooked in the oven or by stewing. When serving, you can sprinkle it with herbs on top.

Ingredients:

pork – 1 kg;
mushrooms – 300 g;
cheese – 150 g;
onion – 1 pc.;
salt.

Preparation

Cut the meat into pieces 1 cm thick and beat them.
Fry chopped mushrooms and onions.
Grate the cheese and add to the mushrooms just before turning off.
Place the filling on the prepared chops and wrap.
Place in a saucepan and add half a glass of water. Simmer over low heat for 30-40 minutes.

Nut fingers - recipe

A very interesting variation would be pork fingers stuffed with nuts. To make this component suitable, the kernels need to be very finely chopped; they go well with herbs, garlic and a variety of spices. The best way to cook is to make a dish in your sleeve.

Ingredients:

pork – 1.5 kg;
garlic – 1 head;
salt;
greens – 1 bunch;
walnuts – 150 g;
vegetable oil – 3 tbsp. l.

Preparation

Cut the meat into plates and beat with a hammer.
Fry the nuts and mix them with herbs, garlic, salt, and puree in a blender.
Place 1.5 tablespoons of filling on each chop. Twist them and secure with toothpicks.
Place pork fingers with nut filling in a sleeve and bake for 1 hour.

Minced meat fingers

Meat fingers made from minced pork cook incredibly quickly. This dish has a certain advantage: it can be frozen and whipped up when guests arrive. When serving, it will be complemented with a side dish for every taste. After frying, it is recommended to place the dish on a paper towel to remove excess fat.

Ingredients:

minced meat – 500 g;
egg – 2 pcs.;
kefir – 35 ml;
onion – 1 pc.;
margarine – 3 tbsp. l.;
vegetable oil – 3 tbsp. l.;
flour – 20 g;
salt pepper.

Preparation

Mix eggs with minced meat, kefir, chopped onion, salt and pepper.
Form long sausages, sprinkle them with flour.
The recipe for pork fingers ends with frying them in a mixture of margarine and vegetable oil.

Meat fingers in the oven

The stuffed pork dish is very popular among housewives. As additional components, you can use all kinds of vegetables, cheese sticks, lard, mushrooms, it all depends on the individual wishes of the hostess. Some ingredients require pre-frying in a pan.

Making meat rolls with prunes and nuts.

We prepare the meat by washing it, patting it with a towel and cutting it across the grain.

To avoid meat splashes all over the kitchen, cover the meat with cling film and beat with a hammer. Season the prepared chop with salt and pepper to taste on both sides.

Salt and pepper the prepared chop on both sides and place on a plate.

The meat is ready, now we prepare the filling for our rolls. To do this, divide the nuts into quarters if possible. Cut the unsalted lard into small cubes. Wash the prunes with warm water, remove the pit and cut lengthwise to get two or three strips.

On one side of our future roll we place lard cubes, prunes and nuts.

Roll it into a tight roll.

Then we wrap the roll with thread or chop it off with a toothpick (it’s better to take the thread in your favorite color, then the rolls will be more beautiful and tastier).

Fry the rolled meat rolls in vegetable oil until golden brown. Place in a saucepan, add water or broth and simmer over medium heat for 30-40 minutes. There should be enough water or broth to cover more than half of the rolls.

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

Stuffed meat fingers are a hot meat dish. Rolls are served for lunch with a side dish, as an independent dish, as an appetizer and taken with you outdoors. It takes little time to prepare meat rolls, so housewives often whip up krucheniki in case of unexpected guests.

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

Meat fingers with lard for 6 servings are cooked for 1 hour 45 minutes.

Ingredients:

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

Preparation:

Rinse and dry the meat with a towel.
Cut the meat into equal slices 1 cm thick, the size of your palm.
Beat each piece with a kitchen hammer.
Cut the lard into small pieces or grind in a meat grinder.
Peel the garlic and chop it as finely as possible or crush it with a garlic clove.
Salt, pepper and brush a plate of chopped meat with garlic. Place 5-6 pieces of lard on the edge. Wrap tightly. Wrap all the pork chops in the same way.
Wrap each roll with thread so that the fingers keep their shape while frying.
Heat a deep frying pan and add 2-3 tablespoons of refined sunflower oil.
Place the rolls in the pan and fry on each side until evenly golden brown.
Remove the fingers from the pan and remove the strings.
Place the meatloaves in a saucepan and add boiled water. Water should lightly cover the top layer of torsion bars. Season with salt and pepper to taste.
Place the pan on the fire and close the lid tightly. Simmer for 50-60 minutes until the rolls are soft.

Meat fingers with mushrooms and white sauce

This is a tender dish with a rich mushroom flavor. This version of krucheniki 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 gr. flour;
150 gr. 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 gr. pitted prunes;
50 gr. pine nuts;
70 gr. butter;
1 tsp. soy sauce;
pepper and salt to taste;
5-6 tbsp. l. chicken broth;
30-50 gr. margarine for frying.

Preparation:

Cut the chicken fillet into equal slices, rinse and dry with a paper towel.
Beat each piece of meat with a hammer, salt and pepper to taste.
Stuff prunes with pine nuts.
Take the meat and place prunes on one edge. Place 7-8 pine nuts on the fillets. Wrap the roll on the prune side and secure with a toothpick.
Place a frying pan on the fire, heat it up and add margarine. Place the krucheniki in the frying pan and fry until golden brown.
Place chicken fingers on a baking sheet, add chicken broth, soy sauce and butter. Cover the rolls with foil and bake in the oven at 180 C for 15 minutes.
Remove the foil and place the pan in the oven for another 5 minutes.

Ingredients:

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

Preparation:

Cut the pork into slices approximately the size of your palm, 1 cm thick.
Beat the pork with a hammer, add salt and pepper.
Grate the hard cheese on a medium grater, mix with mayonnaise and add pressed garlic.
Place a spoonful of filling on the meat layer and lightly coat the inner surface of the roll.
Wrap the filling in a roll and tuck the edges so that the filling does not come out of the roll during cooking. Wrap your fingers with thread or secure with a toothpick.
Place the frying pan on the fire and heat it up. Add vegetable oil.
Beat eggs in a bowl to coat your fingers.
Dip your fingers in flour and dip in the egg.
Place the meat fingers in a hot pan and fry until golden brown. Reduce heat and fry 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 you can eat the rolls while following a dietary diet. Meat fingers stuffed with cucumber are suitable for serving on a holiday table or as a hot dish for lunch.

Fingers with cucumbers take 1.5 hours to prepare, making 5 medium servings.

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 lard. For a dietary version of the dish, do not use lard.

Preparation:

Cut the meat into equal 1.5 cm slices.
Pound the beef thoroughly with a hammer. Pepper and lightly salt the meat.
Cut the cucumber and lard into strips. Pass the garlic through a garlic press.
Place 2-3 strips of lard, cucumbers and a little garlic on one side of the meat chop. Wrap the filling tightly and secure your finger with thread.
Heat vegetable oil in a frying pan.
Place the meat fingers in the pan and fry on all sides for 5 minutes.
Remove the rolls from the pan, remove the thread and cool.
Place the krucheniki in a stewing pan and cover with warm water. The water should lightly cover the rolls. Add sour cream. Pepper and salt to taste.
Place the pan over low heat and simmer the meat fingers for 50 minutes, covered.

For meat fingers with prunes, we take pork; the neck or sirloin part is best. From the fillet, all the pieces will have the same shape, resulting in the fingers being the same size.

The meat must be washed and dried well with a paper towel. Using a sharp knife, cut (across the grain) into pieces 1 cm thick.

Beat the meat with a kitchen hammer (not too hard, there should be no holes) on both sides, using cling film for this. At the same time, the meat will not lose its shape, and the meat juice will not scatter to the sides.

Season the meat pieces with salt and pepper on both sides.

Wash the prunes in cold water, let them dry, remove the seeds, if any. You can use whole berries, or you can cut them into pieces.

Place a few prunes on the edge of the chop.

Roll up.
Take only the white from one egg and beat it with a fork. The remaining egg and yolk will need to be mixed thoroughly; we will need the egg mass for breading.
Brush the edges with beaten egg white; this will help “seal” the fingers and prevent them from unrolling. You can also use a toothpick to secure it.

Salt the beaten egg and yolk, and add a little pepper.
Separately prepare a bowl of flour. You don't have to sift the flour.
Bread the finished rolled fingers first in wheat flour, and then in a beaten egg.
Thanks to the breading, the meat will not lose its juiciness during further stewing.

Choose the best frying pan: thick walls and bottom, non-stick coating, large diameter - that's what we need.

Place it on the fire, pour in the required amount of vegetable oil and heat it well.
Fry the meat fingers until golden brown, turning them occasionally.

Place the rolls in a saucepan or saucepan with a thick bottom.

There was a lot of delicious juice left in the pan where the fingers were fried. Based on it, we will prepare a sauce or gravy in which we will stew the fingers.

Pour cream into the meat juice, season with 1-2 bay leaves, and simmer for 4-5 minutes. The fat content of the cream is not important, but it is still better to take 10% or 20%. If you take it thicker, the dish will turn out too heavy.

Take out the bay leaf (during this time it managed to impart its aroma to the gravy), add chopped herbs (dill, parsley, you can use cilantro if desired) and immediately pour the sauce over the meat fingers in the saucepan. If I prepare gravy for rolls in the summer, I always add fresh spinach leaves. The taste will only benefit from this. There is no need to add salt and pepper to the sauce; in the end it should turn out tender, with a subtle aroma of herbs.