You will need
    • meat 500 g;
    • vegetable oil 3 tbsp;
    • chicken 200 g;
    • egg 1 PC;
    • onion 2 PCs;
    • carrots 1 PC;
    • Bulgarian pepper 1 PC.;
    • butter 50 g;
    • sour cream 1 tbsp;
    • salt;
    • pepper;
    • garlic;
    • greens;
    • seasoning to taste.
Cook the tenderloin. It can be pork or beef. In the classic recipe is beef. It is delicious, tender and lean, but is about an hour, so you can get lean pork.
Cut the meat medallions as chops, with a width of approximately 1 cm In diameter they should be not too small, not to get a mini"fingers". Is 8-10 cm
Repel the meat medallions with a hammer so that they become as thin as crepes, but not leaky. Your goal to beat them so that inside it was possible to wrap the filling.
Marinate the meat for thirty minutes. Add salt, pepper, put seasoning to taste. If you have doubts about your choice, you can put a special seasoning for meat.
Thinly slice and sauté in vegetable oil one onion. The onion should become translucent, not browned and crispy.
Prepare the stuffing. Take scrolled through a meat grinder chicken fillet, egg, salt, pepper, add fried onion. Mix everything in a separate bowl.
Put the filling on the edge of the chop. Roll into a tube that the stuffing was inside. Tie roll with white thread or chipped the edge with a toothpick, so they will not break up during roasting.
Preheat the pan with vegetable oil. Put "fingers". Fry until Golden brown, then flip to the other side and also fry. Remove the bone.
Put "fingers" in the pot, cover with water above 1.5 cm Fry in butter remaining chopped onion rings, diced carrots and bell pepper. Put in a saucepan and add the sour cream.
Simmer until tender in the oven or on the stove on low heat. It will take about 30 minutes.