New Menu Blinis :: So Tasty

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Blinis

"These aren't the canape-sized blini, however larger pancakes which are filled with a easy but hearty pork and onion aggregate. The flavor comes from the beneficiant amount of onion and frying the combination well, at least 10 mins."

Ingredients :

Blini:
2 cups milk
1 cup all-motive flour
3 tablespoons all-cause flour
2 eggs
1 tablespoon white sugar
1/4 cup melted butter
Filling:
3/4 pound beef stew meat
2 tablespoons butter
2 onions, diced
salt and ground black pepper to taste
1 teaspoon vegetable oil

Instructions :

Prep : 10M	Cook : 8M	Ready in : 57M

Whisk milk, 1 cup plus three tablespoons flour, eggs, and sugar together in a bowl. Add 1/4 cup melted butter; whisk properly. Let batter sit, 15 to twenty mins.
Bring a pot of water to a boil. Add red meat; cook till no longer crimson, 5 to 7 minutes. Drain. Chop the boiled red meat finely until even in texture.
Heat 2 tablespoons butter in a skillet over medium-low warmth. Add onion and cook, at the same time as stirring, until tender and golden, approximately 10 minutes. Increase warmness to medium and add the chopped red meat, salt, and pepper. Cook and stir filling till flavors integrate, about 10 minutes.
Heat oil in a nonstick or cast-iron skillet over medium heat. Pour 3 to four tablespoons of batter into the skillet and quickly rotate the skillet to spread batter out in a thin layer. Cook till edges are brown, 1 to 2 minutes. Run a spatula round the edge of the skillet to loosen blini; flip and cook until the alternative aspect has grew to become mild brown, about 1 minute extra. Repeat with final batter.
Spread 2 tablespoons beef filling on 1 aspect of every blini. Fold edges over filling and roll blini up. Repeat with ultimate filling and blini.

Notes :

Use any pork you pick, together with pre-boiled red meat from the store.
Instead of reducing the red meat you could run it thru a meat grinder.
You can also pan fry the rolled blini at the result in a piece of oil for even more flavor.

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