Pancakes with Beef and Pickles
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
12
🍽️ Servings
6
Description
A hearty beef filling is an upgrade of those childhood pancakes filled with ground meat. It's best to choose a beef cut with some fat — shoulder and brisket work perfectly, making the filling juicy. The combination with pickles creates a delightful flavor contrast, while the right spices — cumin and nutmeg — enhance the meat's taste.
Ingredients
- Beef - 28.2 oz
- Onion - 1 head
- Pickled Cauliflower - 3 pieces
- Cheese Spread - 5.3 oz
- Bay leaf - 1 piece
- Green peppercorns - 10 pieces
- Black Cumin (Cumin) - 1 tablespoon
- Nutmeg - to taste
- Vegetable Oil - 1 fl oz
- Salt - to taste
- Thin Crepes - 18 pieces
- Scallions - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Salt the water, add a bay leaf and whole peppercorns, and bring to a boil.
Step 3
Add the beef to boiling water and cook until tender.
Step 4
Pass the meat through a meat grinder.
Step 5
Chop the onion into small cubes and sauté in vegetable oil until golden brown.
Step 6
Finely chop the cucumbers and squeeze out the excess moisture.
Step 7
Grate the cheese using a medium grater.
Step 8
Mix the meat, onion, cheese, and cucumbers.
Step 9
Add cumin, nutmeg, and salt to taste.
Step 10
Place the filling in the center of the pancake, gather the edges to form a pouch, and tie it with green onion tops or parsley stems.
Step 11
Serve the pancakes cold or warmed up.
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