Blinchaty Pirog

60 minutes Prep: 45 minutes Cook: 15 minutes

379 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

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

Directions

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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Nutrition Facts

Serving Size 270g

Amount per Serving

Calories 379 37% of calories from fat

	% Daily Value*
Total Fat 16.0g	24%
Saturated Fat 5.0g	27%
Trans Fat 0.0g
Cholesterol 87mg	29%
Sodium 116mg	5%
Total Carbohydrate 31.0g	10%
Dietary Fiber 1.0g	5%
Sugars 7.0g
Protein 21.0g	42%

Vitamin A	5%		Vitamin C	8%
Calcium	18%		Iron	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Member Review

Beef Tenderloin With Mushroom Stuffing and Brandied Tomato Gravy

I don't remember where I originally found this recipe, but I've been making it for 20? 25? years. My family LOVES it for Christmas, or any other time I can be talked into it, esp. the stuffing. I will say, we've changed it over the years and serve the stuffing with prime rib, using low sodium beef broth for moisture in the stuffing (just 'til it holds together; the amount isn't as important as how it looks & feels) It's pretty hard to keep the stuffing in when broiling tenderloin. NOTE: if you have a problem with things too salty (as I do), make sure to use LOW SODIUM ham (altho it's hard to find) and low-to-no-salt beef broth, and unsalted butter. People can always add salt to taste at the table, but unless you want to be drinking water, etc. for the next 24 hrs., be really careful of the salt level. Make up the "flavor" difference with 1/2 tsp. thyme and a shake of basil (NOT fresh), or your fav. herbs. WELL WORTH THE EFFORT!

Reviewed by skitmom