- Skill Level: difficult
- Prep Time : 0 m
- Cook Time : 0 m
- Ready In : 0 m
1 kg beef or veal fillet.
1 small cup vinegar.
2-3 tablespoons margarine.
250-400 g meat, minced.
1 teaspoon spices.
Pine nuts, roasted.
4 cups broth.
4-3 tablespoons tomato paste.
Place the beef fillets between two thick nylon papers and rap with meat hammer softly.
Soak the meat fillet with vinegar for 2 hours. Fry minced meat with margarine and stir until it is cooked well and the broth is absorbed, then season with salt and pepper.
Add pine nuts and stir; now the stuffing is ready.
Take one fillet and place some stuffing on one of its two sides then roll it on finger shape then roll it by cotton fiber repeat the process for all fillets.
Melt margarine over medium heat in a large pot, then place half of the meat fingers over it and stir until their color becomes slightly brown then put them in a dish and place the next half in the pot and repeat the process.
Add tomato paste to the pot which we fried the fillet finger over it; stir it with margarine for 2-3 minutes.
Add broth, salt, and spices; heat the sauce until boiling.
Add meat fingers over the sauce and cook for about 1 hour. Pour water over it if necessary while boiling.
Raise the meat from the sauce and then remove the cotton fibers.
Place the meat fingers in a serving dish. Serve hot with broth and rice.