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Beef pancakes

Beef pancakes


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The classic recipe for meat pancakes is made of beef, boiled and minced. but I often prepare it in a different way. and I am satisfied with the taste obtained.

  • 15 pancakes
  • 600 gr. of minced beef
  • an egg
  • a little sugar
  • a tablespoon of tomato paste
  • a little salt
  • black pepper
  • olive oil
  • a clove of garlic
  • Bay leaf

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Beef pancakes:

The pancakes are prepared according to the following recipe: //retete/3594/prepararea-platitelor--pas-cu-pas.html

filling preparation:

Fry 2 tablespoons of olive oil with a clove of garlic for 2 minutes on a normal heat,

add the mince and fry for 5 minutes, stirring with a wooden spoon,

add half a teaspoon of sugar mixed with tomato paste, fry for 5 minutes all together. Season with salt and ground black pepper. Cool and add the egg, mix well with the mixer.

On each pancake add 1-2 tablespoons of fried mince, roll and fry in a preheated pan with a little oil and butter on both sides.


The 14th week of diversification. Daily menus and recipes

Foods introduced this week: gulia, cornmeal, mint and pasta. Monday, February 1 Breakfast: Oatmeal with mesquite. Lunch: Beef with cream vegetable soup to which I added gulie. A total failure! Yes, it seems that we start with categorical refusals. Dinner: Simple cow yogurt & # 8230 no thought! I know it is not advisable to combine [& hellip] Read more & # 8230

February 10, 2016 by admin | 0 comments

About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

I write honestly. I write to help, to share what I know, to give ideas and a touch of inspiration.

If you have any curiosity about me, if you want to share something with me or if you want to talk about a possible collaboration, you can find me on Instagram and Facebook or you can write to me at [email protected]

I invite you to enter, get to know each other and "browse" the pages of the blog. I look forward to seeing you whenever you like.


Ingredients Pancakes with minced meat and mushrooms in the oven

  • 8 thin pancakes, prepared according to my recipe for pancakes or according to your favorite recipe
  • 300 grams of minced meat (I used leaner pork, you can also use beef, chicken, etc.)
  • 1 fresh egg yolk
  • 250 grams of chopped mushrooms
  • 1 finely chopped small onion
  • 1 clove of garlic, crushed
  • 1 small green pepper, finely chopped (I used 3 jalapeno peppers cleaned of seeds, but if you don't like it too hot use bell peppers)
  • 1 celery stalk celery, diced
  • 100 ml. dry white wine
  • 1 tablespoon oil
  • 30 grams of butter
  • 80 grams of liquid cream for cooking
  • 1 bunch of parsley and pepper
  • for sauce (optional): 1 shallot, 1 tablespoon oil, 20 grams butter, 1 teaspoon grated cornstarch, 150 ml. liquid cream for cooking, 100 grams of mushrooms, 1 teaspoon chopped green parsley, salt and pepper

Preparation Pancakes with minced meat and mushrooms in the oven

1. Heat a pan on the fire, add 1 tablespoon of oil and immediately the minced meat. Mix well until the meat is light in color and no longer tends to gather in lumps. Remove the meat from the pan and set aside.

2. Add the onion, celery, pepper and chopped mushrooms to the remaining fat in the pan. Sprinkle with a pinch of salt and cook over medium heat, stirring frequently, until the vegetables are well softened and the liquid they leave evaporates. Add the minced meat back to the pan and pour in the wine. Cook over high heat until the wine has completely evaporated, season with salt and pepper and place in a bowl to cool.


3. While the filling cools, prepare the pancakes, taking into account not to add in the composition neither sugar nor flavors (vanilla, rum, etc.).

4. Turn on the oven and set it to 190 degrees Celsius.
Add the egg yolk and chopped green parsley to the cooled filling, the taste of salt and pepper is also suitable (it is good for the filling to be well peppered).

6. Grease with butter a gratin shape of a size suitable for pancakes (26 & # 21516 cm had my shape), the rest of the butter is kept aside. Fill the pancakes with 2 tablespoons of filling, then wrap and roll like stuffed cabbage.


7. Arrange the pancakes in the form greased with butter, spread the rest of the butter in flakes on the surface and sprinkle with 80 ml. of liquid cream. Put the pancakes in the oven for 20-25 minutes.

8. After 20-25 minutes, the pancakes are slightly browned on the surface and have absorbed the butter and cream from the form, becoming incredibly tender and tasty. Leave to "rest" for 10 minutes then serve, sprinkled with a sauce (which you like) or just cream.

9. Pancakes with meat and mushrooms go well with a brown meat sauce but also with a mushroom sauce with cream. I chose to prepare it and proceeded as follows: in a saucepan, I heated the oil, added the butter and then the finely chopped shallot, sautéing over medium to low heat until soft. I then added the finely sliced ​​mushrooms and a pinch of salt and hardened them with the shallot for 3-4 minutes. I poured the liquid cream. Separately, I dissolved the starch and added it to the sauce. I boiled everything in a short boil then turned off the heat and added the parsley, salt and pepper to taste.

Other recipes for / with pancakes

Banana pancakes like "Ana Lugojana"

Pancake cake with urda, chocolate and fruit

10. I served the hot pancakes, sprinkled with the mushroom sauce and cream. Delicious!
Good appetite!


Beef marinade & # 8211 5 steak recipes

We have prepared 5 super tasty steak recipes for marinating beef, and Black Angus meat is a good choice for marinating.

it means letting it sit in a stain, a mixture of acidic liquid, oil and spices, to perfect it and intensify its delicious flavors. Not every assortment of Black Angus beef is ideal for marinating, however. Especially for beginners, the hardest pieces of meat, such as beef, meat, diaphragm, shoulder or sparrow, are perfect. Intensely marbled meat assortments are better suited to be greased and sprinkled with spices than for marinating.

As summer also means grilling green grass, marinating meat is a perfect option to enjoy a tender and delicious steak. Black Angus beef is marinated just to cook it a little before actually cooking it. The liquid helps to soften it and accelerates the final cooking process, without drying the preparation. Just as it is important to choose a certain type of quality beef, such as Black Angus, you must marinate it in quality mixtures. Never buy commercially prepared sauces for marinating meat! The quality of the ingredients matters, as does the procedure.


CHINESE WRAP IN TORTILLA SHEETS

According to beef2live.com, China was in 2018 the largest producer, consumer and importer of beef. In 2019, China consumes about 28% of the global amount of beef.

The Chinese have included beef in many of their dishes, which we can now find or cook wherever we are in the world.

Preparation time: 60 minutes

500 gr. beef beef, 2 cm thick

14 gr. Shiitake dehydrated mushrooms

1 cup green onion cut into rounds

1 tablespoon cornstarch dissolved in ¼ cup of water

8 medium slices of wholemeal wheat flour tortilla

1 tablespoon sunflower oil

1 cup Hoisin sauce (Chinese commercial sauce)

2 tablespoons soy sauce with low salt content

1 tablespoon black sesame oil

2 teaspoons chopped garlic

For cabbage salad (coleslaw):

500 gr. white cabbage or white cabbage and red cabbage

2-3 sprigs of green onion or 1 white or red onion

METHOD OF PREPARATION

Put the Shiitake mushrooms in a cup of hot water for 20 minutes or until soft.

Squeeze them well and remove the legs. Cut the hats into thin strips.

Cut the beef lengthwise in half, and cut the resulting pieces into pieces no larger than 3-4 cm each.

Put the marinade ingredients in a deep bowl and add the beef. Stir gently until the meat is well penetrated by the marinade and refrigerate for at least 20 minutes.

Meanwhile, prepare the cabbage salad as follows:

cut the cabbage into small pieces using a knife or a grater. DO NOT add salt! For this type of salad, the cabbage should be crispy. Put the carrot on the large-mesh grater, mix it with the cabbage and chopped onion.

For the dressing, add the yogurt over the mayonnaise, season with salt and pepper and, if you want, add a few drops of Tabasco green sauce and Worcestershire sauce. Mix the salad with the dressing and set aside.

Drain the marinade from the meat bowl. Put a large non-stick pan on the large flame and let it heat up with a tablespoon of sunflower oil. Add half the amount of meat and fry it by stirring the pan continuously to avoid sticking the meat to the bottom of the pan. Keep the meat in the pan for 1-2 minutes or until the texture of the meat is no longer pink. Remove the meat, put the rest of the meat in the pan and repeat the same steps. When it is ready, put the mushrooms, cabbage salad, green onions and starch in the pan. Fry by stirring the pan continuously until the dressing thickens slightly.

Put the Hoisin sauce on the tortilla leaves and place the mixture in the pan in the center with the spoon.
Bend the edges over the filling, overlapping them.

Enjoy this delicious wrap with your loved ones!


Baked meat pancakes

Baked meat pancakes, an extremely versatile recipe that you can change to the filling to your liking.

You can fill the pancakes with mushrooms, minced chicken, pork or mixture, it just depends on your adaptation depending on what you have in the fridge.

We eat very well at home, although I don't do it very often.

You can also use simpler mixtures, but I prefer the sauce, the preparation becoming more juicy.

  • What I recommend is to prepare the sauce whenever you have time, it requires a long time to prepare.
  • I prepare three times the amount I wrote in the recipe, I put it in pots and freeze it. I use it for pasta, moussaka, baked pasta, baked pancakes. I take it out when I need it, making quick lunches with it. When I only cook pasta with the sauce, it only takes me 20 minutes to prepare lunch. You can use it for anything else you think would be suitable.

Ingredients Pancakes with baked meat

Ingredient pancakes

Meat sauce ingredient

  • 700-800 g minced meat mixture
  • an onion
  • a carrot
  • a slice of celery
  • a cup of mashed tomatoes (not broth if you use broth put 2 tablespoons and dilute them in a cup of soup / water)
  • a cup / two of meat soup or water, but it won't be as good
  • salt
  • pepper
  • a bay leaf
  • basil

Baked meat pancakes

Preparing pancakes

Separate the egg whites from the yolks.

Mix in a bowl the yolks with flour, oil, salt (a little) and mix with a pinch of pear, adding little by little the milk, being careful not to make lumps.

At the end, beat the egg whites and add them to the pancake dough, stirring gently.

Leave the bowl to "rest" for 30 minutes.

Prepare a good pan (I use Tefal), grease it with an oil brush (I only grease the first pancake), heat it well and put a polish from the composition. Tilt the pan to spread the composition all over the bottom.

Keep it on the fire, over medium to high heat, and when you see that it has taken on a slight color on the edge, turn it with a thin spatula.

Do the same with the whole composition.

Meat sauce preparation

Peel the onion, celery and carrot. Cut the onion into cubes and grate the carrot and celery.

Heat 3 tablespoons oil and put the vegetables. Stir for 3-4 minutes, to soften gently. Add the minced meat. Stir occasionally, until you see no red / raw meat in the bowl, then leave until all the juice left by the meat decreases, stirring gently.

Add tomato juice and soup, bay leaf, salt and pepper to taste.

The juice (juice + soup) must contain the meat well, it will have to boil for 2 hours. If you see it decrease, supplement with soup / water. Turn the heat to low, put the lid on the pot and let it boil covered. Towards the end, add the basil and you can easily avoid the lid, or take it off completely, so that the sauce drops well and thickens easily.

Baked meat pancakes

Prepare a heat-resistant dish and grease it well with butter.

Take a pancake, put 2 tablespoons of meat sauce and fold the pancake as in the picture.

Do the same with the remaining pancakes and meat. Divide ochiometrically evenly enough for all pancakes.

Place a tall tongue in the bowl.

Beat eggs well with a little salt, then mix them with sour cream.

Pour the mixture into the bowl over the pancakes. Put slices of cheese on top.

Put the dish in the preheated oven, at 185 degrees on the middle step and leave for 25-30 minutes, until the cheese begins to brown slightly.

The preparation is good and warm and cold, either with a tablespoon of sour cream on top, or simple.


Baked cheese pancake recipe

Pancake ingredients with cheese:

Pancake filling ingredients with cheese:

  • 2 eggs
  • 2 tablespoons sugar
  • 400 grams of sweet cottage cheese
  • grated peel of a lemon
  • orange or vanilla essence
  • sugar
  • raisins
  • a little butter to grease the yena bowl

Ingredient sos for cheese pancakes:

How to prepare pancakes with cheese:

Mix well with the mixer all the ingredients for the pancake dough well, then if the dough is too soft, add a little more flour, and if it is too dense in consistency, add a little more milk.

Fry 10 pancakes and then set aside and start filling. Mix the cheese with 2 eggs, 2 tablespoons sugar, orange or vanilla essence, grated peel of a lemon and add raisins. Then put at least two tablespoons of the mixture in each pancake and wrap it like a wire.

Take a heat-resistant dish that is greased with butter, put the pancakes, sprinkle with sugar and put in the oven for 10 minutes. Meanwhile, prepare the sweet cream sauce mixed with 2 tablespoons of sugar and two eggs. Remove the pancakes, pour the sauce over them and put the dish in the oven for 15 minutes.


Pancakes with beef and vegetables

I don't make this recipe very often, but it is extremely simple and tasty. We did it more with the thought of us adults, but we adapted it a little so that it would be suitable for the little girl's lunch.

Pancake ingredients:

  • 2 eggs
  • approx. 300g flour (wholemeal I used)
  • 150ml mineral water
  • 250-300ml milk
  • 1/2 teaspoon baking soda
  • 2 tablespoons oil
  • a pinch of salt

Ingredients for the filling:

  • 500g minced beef
  • 4-5 tablespoons tomato paste
  • 3 cloves of garlic
  • 1 onion
  • 1 carrot
  • 1 zucchini
  • 1/2 red bell pepper
  • salt
  • pepper
  • paprika
  • turmeric
  • herbs of Provence
  • approx. 150-200g cheese (optional)

Method of preparation:

  1. I grated the carrot on a small grater and chopped the rest of the vegetables. I smothered them in a little water and then added the minced meat.
  2. Over the meat and vegetables I added the tomato paste and left them over medium to low heat until the water evaporated. I did not add water because the vegetables and meat leave enough.
  3. At the end I added the spices and let the composition cool.
  4. I prepared the pancakes with the mentioned ingredients. I made them a little thicker than I usually make the sweet ones.
  5. In each pancake I put a generous spoonful of the meat-vegetable mixture and rolled it with the edges inside (as is the case with sarmales). I had some left over from the composition and I didn't have any pancake dough, so I made the last pieces with corn tortillas.
  6. I arranged the pancakes in a heat-resistant tray and sprinkled grated cheese on them (only for the big ones).
  7. I put the tray in the preheated oven at 180 degrees Celsius for about 20-25 minutes until the cheese is lightly browned.
  8. If you want to get even softer pancakes, you can put a few cubes of butter and about 50-70 ml of liquid cream on top. I tried to limit the fat. Also for this reason, I did not add cheese over the girl's pancakes.

Other baked meat recipes:

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About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

I write honestly. I write to help, to share what I know, to give ideas and a touch of inspiration.

If you have any curiosity about me, if you want to share something with me or if you want to talk about a possible collaboration, you can find me on Instagram and Facebook or you can write to me at [email protected]

I invite you to enter, get to know each other and "browse" the pages of the blog. I look forward to seeing you whenever you like.


We start with the pancakes and in parallel we grind the meat and onion as small as we can and then we put them together (we don't heat the onion separately.) In a frying pan with enough oil to cover the bottom of the pan evenly.

Let the meat boil well in its own juice and after the water has dropped from the pan, add salt and pepper to taste and let it brown again. then put the finely chopped parsley in the composition, mix, remove from the heat and leave to cool. After the composition has cooled well, mix the egg.

The pancakes and the composition being ready, we start filling the pancakes according to the following procedure: we put composites in the middle, we bring the sides over the composition, after which we roll.


After we have finished rolling all the pancakes, we prepare the ground for frying them. We need breadcrumbs, two beaten eggs with a fork, a frying pan with hot oil and of course the pancakes.


Soak the pancakes in egg and then put them in breadcrumbs and put them in hot oil. be careful not to burn it because the breadcrumbs brown very quickly !! We take them out and put them on a plate on which we spread a napkin to absorb the oil.
we serve them either as an appetizer or as type 2 with a garnish that you prefer.


BEEF FRYING WITH BEER IN THE OVEN

Here is a hearty lunch with a wonderful roast beef with baked beer. It is not a complicated recipe and served with some sauteed vegetables is a very suitable choice for those who want to successfully prepare a delicate piece of meat.

Ingredient:

  • 750 gr. beef pulp
  • 1 onion
  • 4 cloves of garlic
  • 1 tablespoon tomato paste
  • 3 tablespoons olive oil
  • 350 ml. beer
  • 1 sprig of thyme
  • salt and pepper
  • oregano and dried basil

Initially we intend to prepare this beef after marinating for at least 24 hours in the refrigerator. Only today, as I was taking the meat out of the fridge, I remembered that I had a bottle of beer in the house waiting to be consumed… It's not black, indeed, I'm sure it would have gone much better in the oven with this beautiful piece of meat, but also the blonde one, I am convinced that it will give the steak an exceptional taste.

I leave the whole piece of meat aside to reach room temperature, then wash it and drain it well between two paper towels.

Grease it with a tablespoon of olive oil, season it with salt and pepper and then sprinkle on both sides oregano and dried basil.

Heat a Teflon pan without oil very well and brown the meat for 4-5 minutes on each side to catch a fine crust before putting it in the oven.

I take it out and let it rest on a plate until I prepare the sauce that will accompany it in the tray.

I put 2 tablespoons of olive oil in the pan in which I fried the meat, I first add the onion and garlic to cook for a few minutes, then the tomato paste and the thyme branch and I leave them on low heat for 2 minutes until a consistent sauce is obtained.

Pour the sauce into the pan with the steak and the whole amount of beer. I add a little more salt and, depending on the size of the tray, a cup of water, so that the liquid level reaches at least two thirds of the height of the piece of meat.

I cover the tray very well with an aluminum foil and put it in the oven for at least 2 hours at 170 & # 8211 180 °.

When it is almost ready, I remove the foil, turn it over and let it brown evenly for about 15 & 20 minutes.

While browning, blanch the vegetables. I boil a pot with 2 liters of water and salt, and when it boils I add the vegetables and leave them for 3-4 minutes on the right heat. I take them out in a bowl with water and ice, then I sauté them in a pan with two tablespoons of butter.

Now I enjoy the steak with this wonderful combination of broccoli, carrots, Brussels sprouts, asparagus and yellow beans over which I add the sauce left in the tray from the steak and passed through a blender.


Video: Συκώτι ριγανάτο Επ. 45. Kitchen Lab TV. Άκης Πετρετζίκης (July 2022).


Comments:

  1. Fenrihn

    I confirm. I agree with told all above.

  2. Kildare

    no comments

  3. Shaktimi

    In my opinion. Your opinion is wrong.

  4. Arnt

    There is something in this. Thanks for your help with this issue.



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