Potato pancakes with beef and prunes (2)





veal pulp 400 grams
prunes 24 pieces
butter 4 Art. spoons
broth 300 grams
onion 4 head
vegetable oil 4 Art. spoons
ground black pepper to taste
salt to taste
salt to taste
salt to taste
Potatoes 6 pieces
rye flour 3 Art. spoons
vegetable oil 1/2 cup
onions 2 heads
fat 100 grams
yogurt 1/2 cup
sour cream 300 grams


Cooking method:

Onions cut into rings and fry in vegetable oil until soft.
Veal chop into small pieces, fry in butter with prunes for 5 minutes.

Pour the hot broth, salt, pepper and simmer until the liquid has evaporated. After quenching, add fried onions.

For pancakes bacon finely cut into cubes, fry until rendering the fat, put the chopped onion and fry together for another 5-7 minutes. Potatoes grate on fine grater, squeeze, add the flour, onions with bacon, yogurt or yogurt, season with salt and stir. Put the potato mixture onto a well heated oiled frying pan in the form of small cakes and fry them on both sides.

Prepare so 16 pancakes.

The ceramic form pancakes lay half on top – meat with prunes, cover with remaining pancakes and pour sour cream. Tomita 30 minutes in an oven at 120 ° C.

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