Pancakes with beef heart
Description
Homemade pastries for tea. You will need quite a bit of time to prepare the filling from beef heart, so start with that. Rinse the heart thoroughly, cut it into pieces, soak in water with vinegar, then boil with onion and carrot until tender. Hard boil an egg and grate it. Pass the cooked vegetables and heart through a meat grinder, mix with the egg and butter. Season with salt and pepper, add a little broth, and blend with a mixer. Then prepare pancake batter and cook the pancakes. Place the filling onto the pancakes, fold them into envelopes, and fry until golden brown. Serve cooled or slightly warm, drizzled with sour cream.
Instructions
- 1
Step 1
First, prepare the filling. To do this, trim the blood vessels and fat from the beef heart, rinse it thoroughly, cut into pieces, and soak in water with vinegar for 3 hours. Then place the heart into a saucepan with boiling water, add onion and carrot, and simmer for 1.5 hours. After that, pass the meat and vegetables through a meat grinder, then mix with boiled egg grated on a grater, butter, salt, and pepper. Add a little broth and beat with a mixer, or pass through the meat grinder once again.
- 2
Step 2
Then prepare the pancake batter. To do this, beat the egg with a pinch of salt and sugar, add flour, milk, and vegetable oil. Mix until smooth.
- 3
Step 3
Bake thin pancakes on a well-heated skillet. Place 1.5–2 tablespoons of filling onto each cooked pancake.
- 4
Step 4
And fold it into a triangle.
- 5
Step 5
Heat a mixture of vegetable and butter in a skillet and fry the rolled pancakes until golden brown.