Meat fingers, which will become a decoration of any festive table, according to the recipe of Olga Matvey

Meaty filler According to Olga Matvey’s recipe, I will cook for my mother’s birthday. Yes, these are difficult times, but we still need to enjoy every day. And the birthday party!

Today's edition. "Site" Share your old grandmother’s recipe meat-finger. Olga Matvey advises to take pork for filling!



Meat Roulettes with filling Ingredients

• 4 pcs of pork cutting
• 200-250 g of lard
• 1kg pork spatula
• toothpicks
• garlic
• 1.5 liters of water
• 2 bay leaves
• 5-6 pics of peppers with peas
• pepper and salt to taste

Preparation

1. In principle, pork cutting can be replaced with beef, but still with a cutout it is tastier. It must not be completely defrosted. If you have fresh, then it should be sent for 1.5 hours in the freezer. This will make it easier to form fingers. Cut the frozen pork cut into 5 parts. Then put each piece on the end and cut it into thin pieces.
   
   
   
   
   
   
2. Each piece of meat should be well beaten with a hammer on both sides. Perchi and salt the meat. Put the meat in a bowl so that it is slightly marinated, and cover it with food film on top.
   
   
   
   
3. Cut the pig spatula into random pieces. Pass through the meat grinder meat, lard and garlic. Finished mince, salt and stir.
   
   
   
   
4. For finger-assembly: for each piece of cutting, lay out about a teaspoon of filling, roll the meat in one and a half turns, and cut off the rest of the meat. Please note that the filling should not go beyond the cutting edge!
   
   
   
   
5. The edge of the meat needs to be gently laced. Next, you can chip “fingers” with a toothpick. Run it like a needle a couple of times. Our grandmothers used thread instead of toothpicks. You can also roll with threads, but it is more difficult to remove them than toothpicks. Trimmings of the clipping lay out a pair of overlapping and rolling "fingers" also from them, but across so that the roulettes do not open.
   
   
   
   
   
   
6. In a heated frying pan with vegetable oil roast meatloaf with a heavy fire until light gold. It is not necessary to roast for a long time so that all the juice does not flow out of the roulettes. It takes about 5-7 minutes.
   
   
   
   
7. Put the meat rolls on a plate, remove the toothpicks or remove the threads. Further, they can be cooked in a multicooker, Cossack or any other pan with a thick bottom. Pour water into the pot. On 1.5 liters of water you need to lay out 2 teaspoons of salt. Also add bay leaf and 5-6 peppers with peas, you can also add your favorite spices to taste.
   
   Put the meat fingers in the water. After boiling, the fire and volumes were reduced for 1.5 hours, until the cutting was ready.
   
   
   
   
   
   
8. Get your fingers out of the broth and serve. The broth, by the way, can be used to heat meat rolls, as well as as gravy to mashed potatoes. Bon appetit!
   
   
   
   

Here's the video recipe. Olga Matvey, thank you for your work. Personally, I cook mostly according to your recipes, and everything goes well!

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The Editorial Board also propose to familiarize yourself with the instructions for cooking Czech veal roll with bacon, omelet and pickled cucumbers. It goes well with sour stewed cabbage or rice as a side dish!



Advice from Olga Matvey: cook at once for 4 pork cuts. So you will have 2 times more of this meat delicacy and leave all the mince. To all the home to eat – make a lot of meat fingers. You won't regret doing little. Meat literally. melt!

Such meat rolls with filling will be the decoration of any festive table. The recipe is excellent, I recommend it from the heart!