Minced Meat for Pie, Pies or Pancakes

Such minced meat will do for every day - to wrap it in thin pancakes and eat it for breakfast, - and for big celebrations, for some big holiday cake. If you want, you can add a Mediterranean touch to it with chopped rosemary and thyme, or Asian with chili and ginger.

Ingredients

• 800 g boiled beef brisket
• 4 eggs
• 2 medium onions
• 3 cloves of garlic
• 1 tsp sweet ground paprika
• salt, freshly ground black pepper

Directions

1. Peel the onion and garlic, chop quite finely. Chop the cooked meat, removing the films and separating the fat. Chop the fat separately, as fine as possible.
2. Place the fat in a skillet over medium heat. When the fat has melted, add the onion and garlic. Fry, stirring often, until golden brown, 10 minutes.
3. Sprinkle paprika on the onion and garlic, stir, add the meat and 0.5 cups of water. Bring to a boil and cook until the liquid evaporates.
4. Hard boil the eggs, cool, peel and chop finely. Add eggs to meat and onions, salt, pepper and stir. Cool and use filling according to recipes for pie, pies or pancakes.