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Ingredientes
- 1 Tbsp. Oil
- 1 x Onion, minced
- 2 x Cloves garlic, minced
- 12 ounce Grnd beef
- 3 tsp Tomato paste
- 12 ounce Mushrooms, chopped fine
- 6 ounce Dry red wine
- 1/2 c. Cooked rice
- 2 ounce Green onion, minced
- 1 Tbsp. Dill, fresh
- 1/2 c. Cottage cheese
- 1 Tbsp. Arrowroot dissolved in water Lemon juice Cayenne
Direcciones
- CREPES1 tb Oil4 ounce Flour; sifted10 ounce Non-fat milk1 Egg1 Egg yolkds Salt & pepper
- SAUCE1 1/4 c Plain yogurt; strained1 tb Dill2 ounce Sweet white wine
- In a wok or possibly large skillet saute/fry in 1 tb oil, onion and garlic til onion is clear. Remove and set aside.
- Brown grnd beef and add in 3 tsp tomato paste. When browned, return onion and garlic to wok, add in mushrooms, red wine, cooked rice, green onion and dill. Add in arrowroot dissolved in water to thicken. Squeeze in some lemon juice and sprinkle with cayenne. Place in hot oven till needed and just before using, add in cottage cheese.
- CREPES:Blend all ingredients except oil and let stand 30 min 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 possibly sprinkle with dry dill. Turn and cook and remove. Make other large pancakes till batter is gone.
- SAUCE: Combine ingredients and serve over combined dish.
- TO SERVE: Place crepe on platter and layer meat and mushroom mix over pancake. Place another pancake on top, then meat, then pancake, etc. till finished. Top with dilled pancake and serve with sauce on the side.
- Berger
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 6 servings | |
| Calories 234 | |
| Calories from Fat 116 | 50% |
| Total Fat 12.98g | 16% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.06g | |
| Cholesterol 42mg | 14% |
| Sodium 124mg | 5% |
| Potassium 459mg | 13% |
| Total Carbs 10.0g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.81g | 2% |
| Protein 14.44g | 23% |
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