1. Cakes
  2. Pancakes
  3. Filling for pancakes
All recipes » Cakes » Pancakes » Filling for pancakes

Pancake pouches with beef and mushrooms

50
Pancake pouches with beef and mushrooms

Boiled beef and mushrooms - a favorite filling for pancakes my husband and son. Hearty, delicious and easy to prepare.


Cooking time 30 minutes Number of servings4

Ingredients for Pancake pouches with beef and mushrooms




Step-by-step instruction of cooking Pancake pouches with beef and mushrooms


Step 1

Bake the pancakes on his favorite recipe. I bake pancakes on serum (if sweet filling) or beer (if meat). Prepare all ingredients for the filling. Beef boil in salted water and cool.


Step 2

Beef cut into strips. Mushrooms (I use marinated mushrooms - personally collected and pickled, but you can use fresh or frozen), wash well under running water, finely chop and fry in sunflower oil (I use butter "generous gift"), together with the finely chopped onions and finely grated carrots.


Step 3

Stir the beef and mushrooms. The stuffed pepper or add your favorite seasoning. (I add a little ground white pepper and sheptock curry).


Step 4

In the center of the pancake slide the blend stuffing. The amount of toppings depends on the diameter of the pancake.


Step 5

Evenly raise the edges of the pancake and form a pouch, fastened the edges of the pancake. I use a toothpick, but you can "tie the tail" pouch green onion.


Step 6

Since beef is often dry, these pancakes are best served with sauce. My men love most pancakes sour cream. In it I add melkorublenoy parsley. Bon appetit.