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.
1
Prepare all the ingredients.
2
Salt the water, add bay leaf, peppercorns, and bring to a boil.
- Bay leaf: 1 piece
- Black peppercorns: 10 pieces
- Salt: to taste
3
Place the beef in boiling water and cook until done.
- 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.
- Onion: 1 head
- Vegetable oil: 30 ml
6
Finely chop the cucumbers and squeeze out the juice.
- Pickled cucumbers: 3 pieces
7
Grate the cheese on a medium grater.
- Cheese: 150 g
8
Mix meat, onion, cheese, and cucumbers.
- Beef: 800 g
- Onion: 1 head
- Cheese: 150 g
- Pickled cucumbers: 3 pieces
9
Add cumin, nutmeg, and salt to taste.
- 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.
- Thin crepes: 18 pieces
- Spring onion: to taste
11
Serve pancakes cold or warmed.
