Pancakes recipe with meat and mushroom filling

 Ingredients

• 2 tablespoons butter or margarine

• 1/2 kg rump cut into thin strips

• 1/2 medium chopped onion

• 2 cups fresh mushrooms, cleaned and sliced ​​lengthwise

• 1 minced garlic clove

• 1/3 teaspoon cumin

• 1 pinch of marjoram

• 1 teaspoon Worcestershire sauce

• 2 tablespoons ketchup

• 1/3 cup red wine (tea)

• 1 tablet of meat broth

• Salt and black pepper to taste

• 1 cup sour cream (milk)

• 6 pancakes (see basic recipe in the same item)

preparation mode

• In a pan, melt the butter or margarine.

• Add the meat in strips and fry until golden.

• Add the onion, mushrooms, garlic, cumin, marjoram, Worcestershire sauce and ketchup, and fry for a few more moments.

• Add the wine and the meat cube.

• Cook until the meat is tender.

• Season with salt and pepper.

• Remove from heat, add sour cream and simmer for 5 minutes.

• With a spoon (soup), put the stuffing over half a pancake.

• Fold the pancake in half and, with the tines of a fork, pinch the edges, as if it were a pastry.

Tip: If you can't find sour cream, use fresh or canned cream, soured with 1 tablespoon lemon juice.

Yield: 6 servings