My family loves pancakes! It is “pancakes” not “pancakes”. Thin, and so much, and so that it can be with sour cream, and with cottage cheese, and with jam!
But most of all we love pancakes with meat. This is my signature dish, enjoys the same success in any company.
And if you use not just meat as a filling, but meat with mushrooms, then in general – super.
I share the recipe.
First you need to bake pancakes. The recipe can be any, the main thing is that they are thin and elastic. I do a lot, hundreds and a half, of which fifty of mine grab, as they say, “straight from the pan” (the event is for several hours, I fry in two pans).
Then we make the filling. You need boiled beef. I cook the meat in advance, in a small amount of water (we just drink the broth, although you can cook soup on it), be sure to add an onion, a couple of carrots, bay leaves and allspice-peas.
We prepare mushrooms in advance. In my case, it was a sulfur-yellow tinder fungus, a couple of young small “pancakes”: boiled and cut into small “straws”. I tried to do with honey mushrooms, boletus, with scaly tinder fungus and with liverwort. All options are very tasty, each in its own way. It’s meat with mushrooms. You can make pancakes simply with mushroom filling, but we like this option less.
We twist the boiled and cooled beef in a meat grinder along with boiled carrots (the one that was cooked with beef).
Finely chop a couple of onions and fry in a small amount of vegetable oil until transparent. As soon as the onion is fried a little, add the mushrooms, salt and continue frying over low heat, it is important that the onion does not burn.
After 10 minutes, add twisted meat to the pan and mix very thoroughly with onions and mushrooms. Add butter, a little, 50-70 grams, add salt if necessary and continue to mix until the butter has completely melted.
An important secret: such fried minced meat turns out to be somewhat dry. Then, when it’s time to wrap it in pancakes, it will crumble. Therefore, at the very end of the preparation of the filling, I add broth to the pan.
This is how the filling for pancakes turns out, not dry and not too “wet”, here you can see onions and pieces of mushrooms.
Further, I would simply write, wrap the filling in pancakes and enjoy the dish, but it turned out that not all of my friends know how to wrap pancakes in tubules “with closed edges” – I was amazed.
So here is a detailed instruction, step by step, everything is in the photo.
And now – another “brand” secret. Do not heat pancakes in the microwave. Warm traditionally, in a pan. If you melt a little butter and heat the pancakes under the lid, allowing a crispy crust to form (I turn them over, fry them on both sides) – it will be simply indescribably delicious!
I want to quote my youngest: “Very fat. Very harmful. Very tasty!”