Blinchaty Pirog
Recipe
- Title:
- Blinchaty Pirog
- Categories:
- Russian, Ground beef, Beef
- Yield:
- 6 servings
Ingredients
- 1 tb Oil
- 1/2 c Cooked rice
- 1
- Onion; chopped
- 2 oz Green onion; chopped
- 2
- Cloves garlic; chopped
- 1 tb Dill; fresh
- 12 oz Ground beef
- 1/2 c Cottage cheese
- 3 ts Tomato paste
- 1 tb Arrowroot dissolved in water
- 12 oz Mushrooms; minced fine
- Lemon juice
- 6 oz Dry red wine
- Cayenne
Ingredients
CREPES
- 1 tb Oil
- 1
- Egg
- 4 oz Flour; sifted
- 1
- Egg yolk
- 10 oz Non-fat milk
- ds Salt & pepper
Ingredients
SAUCE
- 1 1/4 c Plain yogurt; strained
- 2 oz Sweet white wine
- 1 tb Dill
Directions
- In a wok or large skillet saute in 1 tb oil, onion and garlic til onion is clear.
- Remove and set aside.
Directions
- Brown ground beef and add 3 tsp tomato paste.
- When browned, return onion and garlic to wok, add mushrooms, red wine, cooked rice, green onion and dill.
- Add arrowroot dissolved in water to thicken.
- Squeeze in some lemon juice and sprinkle with cayenne.
- Place in warm oven until needed and just before using, add cottage cheese.
Directions
- CREPES:
Directions
- Blend all ingredients except oil and let stand 30 minutes before using.
- Pour oil into crepe pan, swoosh around and pour remainder into batter.
- Make 1 large pancake covering one side with branches of fresh dill or sprinkle with dried dill.
- Turn and cook and remove.
- Make other large pancakes until batter is gone.
Directions
- SAUCE: Combine ingredients and serve over combined dish.
Directions
- TO SERVE: Place crepe on platter and layer meat and mushroom mixture over pancake.
- Place another pancake on top, then meat, then pancake, etc.
- until finished.
- Top with dilled pancake and serve with sauce on the side.
Directions
- Source: Graham Kerr, 8/93 Typed by .\\ichele
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