Description
This is a great dish suitable as a second at lunch and will replace hot for dinner. Very tasty and satisfying. And if to offer for these cabbage rolls vegetable salad, this dish will definitely become a full-fledged dinner.
Ingredients
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Milk
500 ml
-
Salt
0.5 tsp
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Chicken egg
3 piece
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Sunflower oil
2 Tbsp
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Leavening agent
0.5 tsp
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Flour
160 g
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Minced meat
500 g
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Onion
1 piece
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Carrots
1 piece
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Pepper
1 piece
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Salt
0.5 tsp
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Black pepper
0.333 tsp
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Sunflower oil
2 Tbsp
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Butter
30 g
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Flour
30 g
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Milk
0.5 l
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Salt
0.5 tsp
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Nutmeg
1 pinch
Cooking
For pancakes: in warm milk dissolve the salt. Add the eggs, sunflower oil, mix well. Flour mixed with baking powder and small portions add to the batter. Mix well to avoid lumps. Bake pancakes on a heated pan greased with a thin layer of sunflower oil. Ready pancakes to put aside.
Small cubes chop the onion, carrot and bell pepper.
In a pan heat the sunflower oil, put the minced meat and simmer for 5 minutes.
Then add to the mince the chopped vegetables, simmer until the vegetables are soft. Season with salt and pepper, remove from heat and allow to cool.
On the edge of the pancake put a little stuffing and roll it envelope. To do with all the filling and pancakes.
For sauce: melt butter in a skillet or saucepan, add flour and fry stirring about 2 minutes. A thin stream pour the milk without ceasing to stir. Cook until thick, stirring occasionally. The sauce is ready add salt and season with nutmeg.
In pots for baking put the pancakes on pancakes put small pieces of butter so they don't stick together in the cooking process.
Cover with the sauce and bake in a preheated 180 degrees oven for about 15-20 minutes. Bon appetit!
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