Stuffed Pancakes with Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 250 g flour
- 3 egg (s)
- 250 ml milk
- 250 ml mineral water
For the filling:
- 500 g beef
- 200 g ham, smoked (Schäufele)
- 2 large onions
- salt and pepper
For the sauce:
- 500 g mushrooms
- 3 tablespoon oil (olive oil)
- 300 ml sweet cream
- 1 ½ tablespoon flour
- Parsley, chopped
- Paprika powder
Print Recipe
Pin Recipe Instructions
- First prepare the pancake batter and bake about 12-14 pieces of thin pancakes.
- Prepare goulash from the meat, ham, onions and spices and cook until the meat is tender. Then let it cool down and turn it through a meat grinder. If necessary, season the resulting mixture, add an egg and a little meat sauce and mix well.
- Fill the pancakes like a sausage and fold them sideways then roll them up. Bread the rolls made in this way, Viennese style. The rolls must be fried until golden brown in hot oil. (Pour plenty of oil into the pan, the rolls must be half covered!)
- For the sauce, cut the mushrooms into small pieces and sauté them in oil, add flour and cream, salt, pepper and parsley.
- If you like the recipe, you can prepare a larger amount (I make 40 pieces) at once and freeze the breaded rolls. So they are always at hand. It can also be served with a green salad. Cold is also a pleasure.
- Good succeed.
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