Beef heart pancakes: a delicious, nutritious and very he althy dish

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Beef heart is an offal, the benefits of which for human he alth can hardly be overestimated. Judge for yourself: it contains all the B vitamins, potassium, magnesium, sodium, phosphorus. It is one of the few products containing almost all types of trace elements: iron, iodine, cob alt, manganese, copper, molybdenum, selenium, chromium and zinc.

The content of all these useful substances in 100 g of the product prepared for human consumption covers half of the daily needs of the human body. Although it is a low-calorie product (96 kcal/100 g), you should not abuse it, as it is high in protein and omega-6 fatty acids.

There are many recipes for beef heart: boiled, baked, fried and stewed. We bring to your attention a recipe with a photo of pancakes with beef heart. This is a dish that both adults and children will be delighted with.

Pancakes stuffed with beef heart

This dish will not only satisfy your hunger on the road, at work and at school, but will also perform inas an original and delicious appetizer at the festive table.

The whole process of making pancakes with beef heart is short and consists of two small steps. The first is baking the wrapper and preparing the filling. You can shorten this path even further and use ready-made frozen pancakes, which are easily found on sale. Then the recipe for beef heart pancakes will become even easier.

Dough for pancakes

If you bake pancakes according to your own recipe, you should consider that the filling will be meaty and satisfying. Therefore, do not cook them thin and translucent - the thickness of the baking should be sufficient so that the tastes of the pancake and filling are combined equally.

If you don't have your own pancake recipe, use the one below. But first prepare the food:

• 1L milk;
• 2 eggs;
• 2-3 cups of wheat flour;
• ½ cup vegetable oil;
• a little s alt and sugar.

Warm milk until warm. In a deep bowl, grind the eggs with s alt and sugar, pour in half a serving of milk and add flour. While stirring, wait for the absence of lumps and pour in the remaining milk little by little until the consistency of liquid kefir.

For baking, use a wide-bottomed frying pan to get large pieces and easily wrap stuffing in them.

And, as mentioned above, do not bake thin pancakes. Otherwise, when wrapping, they may tear, and the filling will fall out.

Remove from the pan, putpancakes on top of each other in a stack, so they will be more elastic when folded.

Beef heart filling

To prepare the filler you will need the following products:

• 500 g boiled beef heart;
• 2-3 onions;
• one carrot;
• bunch of dill.

Cut the boiled beef heart into very thin strips, you can pass through a meat grinder. Chop the onion into small cubes, and grate the carrots on the coarse side of the grater. Spasser vegetables in vegetable oil and combine with the heart. Add finely chopped dill and your filling is almost ready. Leave it to soak for 20-30 minutes.

If desired, you can add finely chopped boiled chicken eggs, 2-3 pieces, or boiled rice.

Wrap the stuffing

To evenly distribute the meat filling, find out how much it will take for one pancake. To do this, divide it by the number of pancakes.

Spoon the meat mixture into the middle with a spoon, tamp lightly, fold in the bottom and sides, roll up into a tube.

Put the finished pancake on the dish with the edge of the wrapper down so that it does not turn around.

Beef heart pancakes can be eaten hot or cold.

Tip: very tasty, with a crispy golden crust, you get a meal if you fry the pancakes on all sides in butter.

Bon appetit!