Blinchaty Pirog
Yield
6 servingsPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 12 | ounces |
ground beef
|
|
| 3 | teaspoons |
tomato paste
|
|
| 12 | ounces |
mushrooms
minced fine |
|
| 6 | ounces |
red wine
|
|
| ½ | cup |
rice
cooked |
|
| 2 | ounces |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
dill weed
fresh |
|
| ½ | 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 |
all-purpose flour
sifted |
|
| 10 | ounces |
milk, skim
|
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
black pepper
|
*
|
| Sauce | |||
| 1 ¼ | cups |
yogurt
plain, strained |
|
| 1 | tablespoon |
dill weed
|
|
| 2 | ounces |
white wine
sweet |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 346.8 | ml/g |
ground beef
|
|
| 15 | ml |
tomato paste
|
|
| 346.8 | ml/g |
mushrooms
minced fine |
|
| 173.4 | ml/g |
red wine
|
|
| 118 | ml |
rice
cooked |
|
| 57.8 | ml/g |
scallions, spring or green onions
chopped |
|
| 15 | ml |
dill weed
fresh |
|
| 118 | ml |
cottage cheese
|
*
|
| 15 | ml |
arrowroot flour
dissolved in water |
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
cayenne pepper
|
*
|
| crepes | |||
| 15 | ml |
vegetable oil
|
|
| 115.6 | ml/g |
all-purpose flour
sifted |
|
| 289 | ml/g |
milk, skim
|
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
black pepper
|
*
|
| Sauce | |||
| 296 | ml |
yogurt
plain, strained |
|
| 15 | ml |
dill weed
|
|
| 57.8 | ml/g |
white wine
sweet |
|
Directions
In a wok or large skillet sauté in 1 tablespoon oil, onion and garlic til onion is clear.
Remove and set aside.
Brown ground beef and add 3 teaspoon 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.
