Bakery products

Pancakes with meat

Pancakes with meat

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for making pancakes with meat

  1. Beef drumstick (boneless) 700 grams
  2. Premium wheat flour 250 grams
  3. Milk (any fat content) 500 ml
  4. Chicken eggs 3 pieces
  5. Sugar 30 grams
  6. Onions 1 piece
  7. Vegetable oil 100 ml
  8. Black pepper peas 5 pieces
  9. Salt 1.5 teaspoons
  • Main ingredients: Beef, Flour
  • Serving 6 servings
  • World Cuisine


Cutlery, Sharp knife, Measuring cup, Cutting board, Kitchen stove, Frying pan, Saucepan, Blender, Deep bowl, Fine sieve, Cutting board, Wooden spatula

Cooking pancakes with meat:

Step 1: Prepare the meat.

Rinse fresh or chilled meat well under cold running water. Then put it in a pan, top it with water (about 2 liters) and put to a strong fire. Bring the water to a boil, remove the foam that has formed with a slotted spoon or an ordinary tablespoon, then reduce the heat to medium, add salt and pepper with black peas. Cook the meat about 2 hours. It should be soft, check for readiness with a sharp knife. Pierce the beef, and if the blade passes easily, then the meat is cooked. Remove the finished meat from the pan, cool it well, and then grind it with a blender.

Step 2: Cook the dough.

In a large deep bowl, combine the wheat flour previously sifted through fine sieve, with milk and eggs. Stir well, then add half a teaspoon of salt and sugar. Stir the dough until smooth. In terms of density, it should be like liquid sour cream. Then add 40 ml of vegetable oil to the dough and mix well again.

Step 3: Cook the pancakes.

Pancakes need to be fried on dry clean in a pan, as we have already added the butter to the dough. Now put the pan on the fire, slightly below average, heat it and pour the dough with a ladle into the pan with a thin layer. Fry the pancakes only on one side to a golden blush, then stack them on top of each other, fried side up.

Step 4: Fry the filling.

Peel the onions, then wash them under cold running water and cut them in half rings. To medium heat put in a pan, heat, add a little vegetable oil. Put chopped onion, fry it on all sides until golden brown. Stir it regularly. Then add the prepared minced meat, constantly stir the contents of the pan with a wooden spatula. Bring the minced meat to readiness, until it is rosy, remove the pan from the heat and cool it a little.

Step 5: Stack the filling.

Now put the pancake in front of you, toasted side up. Scoop the prepared mince with a tablespoon and put the filling in the middle of the pancake. After that, carefully roll the pancake with an envelope. The same action, do with all the other pancakes, until the filling is over. Put rolled up pancakes, on medium heat pan, and fry on all sides to a golden blush. This is best done before serving the table.

Step 6: Serve the pancakes with meat.

Serve the dish to the table hot along with sour cream or any sauce, to your taste. Good appetite!

Recipe Tips:

- - Ready-made meat pancakes can be sprinkled with grated cheese on top and sent for just a few minutes to bake in the oven until the cheese is melted.

- - Before each pancake, it is advisable to mix the dough so that the oil does not settle, and the pancakes do not burn during frying.

- - You can add fresh greens, boiled and fried mushrooms to the filling, if you wish.