Pancakes with Beef and Oyster Mushrooms

Meat filling is perhaps the most popular filling option for stuffed pancakes. For a change, mushrooms and green onions can be added to such a filling - the taste of stuffed pancakes will only benefit from this.

Ingredients

• eggs - 9 pcs.
• milk - 1 l
• wheat flour - 430 g
• salt - 15 g
• sugar - 100 g
• vegetable oil - 255 ml
• butter - 300 g
• beef (sirloin or shoulder) - 1 kg
• beef, tenderloin - 300 g
• onions - 300 g
• green onions - 300 g
• ground black pepper - 5 g
• oyster mushrooms - 250 g
• garlic - 15 g

Directions

1. Beat eggs with a whisk with milk, flour, salt (5 g), sugar and vegetable oil (90 ml).
2. Fry 22 pancakes from the finished dough in a preheated pan with vegetable oil (50 ml), grease them with melted butter.
3. Prepare garlic oil. Grind the garlic and mix with 15 ml of vegetable oil.
4. Scroll the beef through a meat grinder.
5. Chop the onion into small cubes. Chop the green onion.
6. Fry the minced meat with onions in vegetable oil until golden brown.
7. Cut oyster mushrooms into large slices and fry in vegetable oil.
8. Mix oyster mushrooms, minced meat and green onions. Salt, pepper, cool.
9. Put the minced meat in the finished pancake, roll it up in an envelope, fry in butter. It is recommended to serve pancakes with sour cream.