Pancakes with beef meat filling
Description
The pastry is simple and quick to prepare. Thin pancakes are traditionally served with various fillings (sweet and savory). In our case, it's meat mince with onions. These pancakes take about 2 hours to prepare (including cooking the meat and preparing the mince). Serve them with sour cream and tea. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
1. For these pancakes, I decided to go with the classic version: dilute the milk, add salt and sugar to taste, an egg, and gradually sift in the flour. Mix until all lumps dissolve, using either a mixer or a whisk. Add just enough flour to achieve a medium consistency. Too thick batter will make the pancakes heavy, while too thin batter will cause them to tear.
- 2
Step 2
2. While frying the pancakes, you can prepare the filling. To do this, boil the meat until cooked, then let it cool. Fry the pancakes on a well-heated skillet.
- 3
Step 3
3. On both sides until golden brown. Sometimes I also grease the pan with lard (to prevent the first pancakes from burning).
- 4
Step 4
4. Stack the pancakes on top of each other, spreading each one with butter.
- 5
Step 5
5. Slice the onion into half-rings and add it to the frying pan. Add a little vegetable oil.
- 6
Step 6
6. After frying the onion for a couple of minutes, add the minced meat (previously cooled meat should be passed through a meat grinder). Fry for another couple of minutes, then add a little water (about 100 ml) and simmer over low heat. The minced meat will turn out more juicy and tender.
- 7
Step 7
7. Place the filling in each pancake and roll it up.
- 8
Step 8
8. Place the pancakes on a serving dish. They are ready to eat immediately. Or you can reheat them by frying until crispy.