🧆Low Carb

Cooked Ground beef pancake

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By

@casanachacara_

View in original language

(Português)

45 min(s)

10 servings

Ingredients

• Wheat flour | 2 cup
• Milk | 1 cup
• Eggs | 2 unit(s)
• Oil | 4 tablespoon
• Salt |  to taste
• Ground beef | 300 g
• Chopped or grated onion | 3 tablespoon
• Tomato cut into cubes | 1 unit(s)
• Tomato Extract | 1/2 can(s)
• Salt |  to taste
• Mozzarella | 450 g
• Sour cream | 200 ml

Recipe

1. Pasta Beat the eggs, milk, oil in the blender, and add the wheat flour gradually. After adding all the wheat flour, add salt to taste. Mix the dough until you get a creamy consistency, not too thick. Pour a ladle of the dough into a skillet, brushed with oil. Shake the skillet, to spread all the dough in it. Wait for the dough to release from the bottom and turn it to fry on the other side.
2. StuffingIn a pan, brown the onion with the oil and add the meat. Let it cook until water comes out of the meat, reduce the heat and cover. Add the chopped tomato and cover again. Let it cook for another 3 minutes and mix. Add tomato paste and seasonings to taste. Let it cook for another 10 minutes. When the sauce thickens, turn off the heat. Let the sauce cool, add the cream and mix well. When it's well homogeneous, take it back to the fire and let it cook on low heat for another 5 minutes.
3. AssemblyFill the pancake with a slice of mozzarella, a portion of meat and roll up. Do this process with all the pancakes. Pour a little broth in the bottom of a refractory, to grease. Arrange the ready-made pancakes in the refractory and pour the rest of the sauce over them. Place the rest of the cheese on top of the sauce. Place in the oven to brown, over medium heat, for 20 minutes or until the cheese is melted.

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