Pancakes with beef and pickles

6 servings

120 minutes

A hearty beef filling is an upgrade from those same pancakes with minced meat from childhood. It is better to take a cut of beef with fat - shoulder and brisket are perfect, with them the filling will be juicy. The combination with pickles creates a beautiful flavor contrast, and the right spices - cumin and nutmeg - will fully reveal the taste of the meat.

Energy value per serving

• Calories: 429.5
• Proteins: 34.1g
• Fats: 27.8g
• Carbohydrates: 11.6g

Ingredients

• Beef: 800 g
• Onion: 1 head
• Pickles: 3 pc
• Cheese: 150 g
• Bay leaf: 1 pc
• Black peppercorns: 10 pc
• Caraway: 1 tsp
• Nutmeg: to taste
• Vegetable oil: 30 ml
• Salt: to taste
• Thin pancakes: 18 pc
• Green onions: to taste

Cooking steps

1. Prepare all the ingredients.

2. Salt the water, add bay leaf, peppercorns, and bring to a boil.

   Required ingredients:

   • Bay leaf: 1 piece
   • Black peppercorns: 10 pieces
   • Salt:  to taste

3. Place the beef in boiling water and cook until done.

   Required ingredients:

   • Beef: 800 g

4. Pass the meat through a meat grinder.

5. Chop the onion into small cubes and fry in vegetable oil until golden brown.

   Required ingredients:

   • Onion: 1 head
   • Vegetable oil: 30 ml

6. Finely chop the cucumbers and squeeze out the juice.

   Required ingredients:

   • Pickles: 3 pieces

7. Grate the cheese on a medium grater.

   Required ingredients:

   • Cheese: 150 g

8. Mix meat, onion, cheese, and cucumbers.

   Required ingredients:

   • Beef: 800 g
   • Onion: 1 head
   • Cheese: 150 g
   • Pickles: 3 pieces

9. Add cumin, nutmeg, and salt to taste.

   Required ingredients:

   • Caraway: 1 teaspoon
   • Nutmeg:  to taste
   • Salt:  to taste

10. Place the filling in the center of the pancake, gather the edges into a pouch, and tie with green onion leaves or parsley stems.

    Required ingredients:

    • Thin pancakes: 18 pieces
    • Green onions:  to taste

11. Serve pancakes cold or warmed.