Meat stuffed pancakes and mushrooms

Meat stuffed pancakes and mushrooms

Ingredients:
For pancakes:
200 g of flour | salt
1\2 h. l. baking powder | 500 ml of milk of 4 eggs | fat for pastries
For stuffing: 400 g of pork tenderloin of 200 g of champignons | 1 bulb of 2 tablespoons of melted butter | salt | pepper of 80 ml of meat soup | 150 g of sour cream 1ch. l. mustard | 1 tablespoons of freshly squeezed lemon juice | 1\4 bunches of parsley

preparation time: 1 hour per portions apprx. 535 kcal, proteins of 38 g, fats of 26 g, carbohydrates of 38 g

1 for pancakes add pinch of salt and baking powder To flour, mix. Pour in milk, then hammer eggs, nimbus or the mixer knead homogeneous dough. Cover and leave for 15 minutes.

2 Cut meat for stuffing. Clean champignons and cut on 4 parts. Clean bulb

also crumble cubes. Warm melted butter on frying pan, fry in it meat, salt, pepper and shift in other ware. In the fat which has remained on frying pan pripustit onions, then add champignons and fry vegetables of 4-5 minutes. Pour in broth and sour cream, season with mustard and lemon juice, salt and pepper. Add meat on frying pan and extinguish everything on weak fire of 5 minutes. Wash up parsley, dry, crush and add on frying pan.

3 Heat a little fat on frying pan, on average fire bake thick pancakes. Keep ready pancakes in the oven warmed to 60 °. Distribute stuffing on pancakes, roll dense rolls

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