Blinchaty Pirog

60 minutes Prep: 45 minutes Cook: 15 minutes

379 calories per serving view nutrition facts

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1	tablespoon	vegetable oil
1	each	onion	chopped
2	cloves	garlic	chopped
12	ounces	ground beef
3	teaspoons	tomato paste
12	ounces	mushrooms	minced fine
6	ounces	red wine
1/2	cup	rice	cooked
2	ounces	scallions, spring or green onions	chopped
1	tablespoon	dill weed	fresh
1/2	cup	cottage cheese
1	tablespoon	arrowroot flour	dissolved in water
1	x	lemon juice
1	x	cayenne pepper

crepes
1	tablespoon	vegetable oil
4	ounces	flour, all-purpose	sifted
10	ounces	milk, skim
1	each	egg
1	each	egg yolk
1	dash	salt
1	dash	black pepper

Sauce
1 1/4	cups	yogurt	plain, strained
1	tablespoon	dill weed
2	ounces	white wine	sweet

In a wok or large skillet sauté in 1 tb oil, onion and garlic til onion is clear.

Remove and set aside.

Brown ground beef and add 3 tsp tomato paste.

When browned, return onion and garlic to wok, add mushrooms, red wine, cooked rice, green onion and dill.

Add arrowroot dissolved in water to thicken. Squeeze in some lemon juice and sprinkle with cayenne.

Place in warm oven until needed and just before using, add cottage cheese.

CREPES: Blend all ingredients except oil and let stand 30 minutes 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 sprinkle with dried dill.

Turn and cook and remove. Make other large pancakes until batter is gone.

SAUCE: Combine ingredients and serve over combined dish.

TO SERVE: Place crepe on platter and layer meat and mushroom mixture over pancake.

Place another pancake on top, then meat, then pancake, etc. until finished.

Top with dilled pancake and serve with sauce on the side.

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Serving Size 270g

Amount per Serving

Calories 379 37% of calories from fat