Savory Crepes (Блинчики с Мясом) - Delicious crepes filled with Beef & Mushroom filling. They're great as a make ahead or freezer meal. Make them for breakfast, lunch, or dinner - they will be a hit any time of day! Oh, and they reheat well!
Heat skillet with a couple tablespoons of oil over high heat, add cubed meat and brown it on all sides over medium high heat. Remove meat to a bowl. Return skillet back on the stove. Alternatively, you can cook beef in a pot of water until it's soft (about 1 hour).
You can also use meat & beef/chicken liver in ratios 1:1. Liver adds a nice flavor to this particular dish. If you like pate or liver mousse, you will appreciate the liver in here too. If you decide to use the liver, brown it last, when you're done with the beef and the vegetables.
Add 2 cups chopped mushrooms and sauté them over high heat until golden in color.
Add 1/2 cup diced onion and cook over medium heat until the onion is softened up and translucent, about 7-10 minutes.
Add the shredded carrots and cook over medium heat until soft. You can add 1/2 cup water to the skillet and cover with a lid to aid the process.
Use a blender or a grinder to grind all your meat (and liver, if using). Combine the meat, mushroom sautee, 1/2 cup cooked rice, dash of garlic powder, salt & pepper in a bowl. Thoroughly mix. Pour about 1/2 cup of broth (or more as needed) to bind the filling. The filling should stick to itself and not be very dry.
Option #1: The Savory Crepes can be sauteed in some butter or oil in a skillet over medium heat on both sides until golden, or see below for one more option.
Option #2: Whisk up 2 eggs with 2 tablespoons milk & a dash of salt. Roll each stuffed crepe in the egg wash and fry it in a heated to medium heat skillet with some oil or butter on both sides until golden in color. Serve hot with salted sour cream or sweet and sour sauce.
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