Pancakes with meat and mushrooms

Name: Pancakes with meat and mushrooms
Ingredients: For 5 large pancakes: 1 egg; flour; 700 ml cold water. Filling: 1/2 chicken breast; 350 g fresh pork tenderloin; 1 onion; 1 tablespoon tomato paste; 6 champignon mushrooms; salt; pepper; oil. Crust: 2 eggs; 150 ml cooking cream; 50 g finely grated cheese.

Meat - Pancakes with meat and mushrooms by Valeria K. - Recipia

Meat and Mushroom Pancakes - a recipe that combines the soft and savory texture of pancakes with a hearty filling of meat and mushrooms, all topped with a delicious cheese crust. This traditional recipe is perfect for a family dinner or to impress guests. Here’s how to prepare these delicious pancakes step by step. Preparation time: 30 minutes Baking time: 25 minutes Total: 55 minutes Number of servings: 4-5 Ingredients For pancakes (5 large pancakes): - 1 egg - 250 g flour (approximately) - 700 ml cold water - A pinch of salt For the filling: - 1/2 chicken breast - 350 g fresh pork tenderloin - 1 large onion, finely chopped - 1 tablespoon tomato paste - 6 cleaned and chopped champignon mushrooms - Salt and pepper, to taste - 2 tablespoons oil (for sautéing) For the crust: - 2 eggs - 150 ml cooking cream - 50 g finely grated cheese Pancake Preparation 1. Preparing the batter: In a large bowl, beat the egg with a pinch of salt. Gradually add the flour, stirring constantly, then pour in the cold water. Continue mixing until you achieve a smooth consistency, similar to thinner sour cream. Let the batter rest for 10-15 minutes to blend the flavors. 2. Baking the pancakes: Heat a non-stick pan over medium heat and lightly grease it with oil. Pour a portion of the pancake batter into the pan and spread it evenly, covering the bottom of the pan. Cook for 2-3 minutes until the edges turn golden and the pancake easily lifts from the pan. Flip the pancake to the other side and cook for another 1-2 minutes until golden. Repeat the process until all the batter is used, greasing the pan with oil for each pancake. Filling Preparation 1. Boiling the meat: In a large pot, add the chicken breast and pork tenderloin, cover with water, and boil until the meat is fully cooked (about 20-25 minutes). Remove the meat from the water and let it cool, then cut it into small cubes. 2. Sautéing the onion and mushrooms: In a deep pan, heat the oil and add the chopped onion. Sauté the onion until it becomes translucent. Add the chopped mushrooms and sauté for another 5-7 minutes until the mushrooms release their water and become slightly browned. 3. Adding the meat and tomato paste: In the pan, add the diced meat and diluted tomato paste with a little water. Season with salt and pepper to taste and let the mixture cook for another 5-10 minutes, stirring constantly. The filling should be well combined and flavorful. Assembling the Pancakes 1. Filling the pancakes: On each pancake, add a portion of the meat and mushroom filling and roll them tightly. Place the filled pancakes in a lightly greased baking dish, arranging them side by side. 2. Preparing the crust: In a bowl, beat the two eggs with the cream and add the grated cheese. Mix well until you achieve a smooth mixture, then pour this mixture evenly over the pancakes. 3. Baking: Preheat the oven to 180°C and place the dish in the oven for 20-25 minutes or until the crust turns golden and slightly crispy. Serving Meat and mushroom pancakes are delicious served warm, topped with a generous layer of sour cream. You can also add some fresh herbs for a pop of color and flavor. This dish is perfect for a family meal or even for serving at a special occasion. Useful Tips - Alternative meat option: You can replace the chicken breast and pork tenderloin with beef or turkey, depending on your preferences. - Alternative mushrooms: If you want a more intense flavor, you can use shiitake or oyster mushrooms instead of champignon mushrooms. - Add vegetables: You can add grated carrots or zucchini to enhance the nutritional value of the filling. - Storage: The pancakes can be kept in the fridge for 2-3 days. You can reheat them in the oven or microwave before serving. Nutritional Information This recipe for meat and mushroom pancakes is rich in protein due to the meat, and the mushrooms provide fiber and vitamins. Each serving contains approximately 350-400 calories, depending on the ingredients used. It is a satisfying dish, ideal for a complete meal. Frequently Asked Questions 1. Can I use whole wheat flour for the pancakes? Yes, you can replace white flour with whole wheat flour, but the texture will be different, and the pancakes will be denser. 2. How can I make the pancakes thinner? Add more water to the batter, but be careful not to make them too fragile. 3. Can I freeze the pancakes? Yes, you can freeze the filled pancakes, ensuring you wrap them well to prevent freezing. 4. What drinks pair well with this dish? A dry white wine or a light beer will pair perfectly with the rich flavors of the pancakes. I hope this recipe for meat and mushroom pancakes inspires you to cook a delicious and comforting dish for yourself and your loved ones. Enjoy your meal!

Category: Meat Author: Valeria K. Views: 1 Date: 07.10.2024

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