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Pumpkin pancake with meat
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
10 servings
Biia Souza
@biia_s- Ingredients
- Recipe
- Egg1 unit(s)
- Unsalted butter2 tablespoon
- Milk11/2 cup
- Powder Ready Seasoning Envelope1 unit(s)
- Salt1 tablespoon
- Japanese Pumpkin1 cup
- Wheat Flour1/2 cup
- Chemical Yeast1 tablespoon
- Quinoa grains1/2 cup
- Stuffing1 to taste
- Soybean oil2 tablespoon
- Garlic Clove1 to taste
- Medium onion1/2 to taste
- Ground Beef500 g
- Tomato pulp1/2 cup
- Ready-made beef stock1 unit(s)
- Salt1 teaspoon
- Wheat Flour1 tablespoon
- Chopped Boiled Egg1 unit(s)
- Chopped Parsley1 tablespoon
- In the blender cup, place the egg, butter, milk, seasoning, salt, pumpkin, wheat flour, yeast, quinoa, and beat for two minutes
- Grease a 13cm non-stick frying pan with oil and place over medium heat to heat.
- Spread a small portion of the dough by turning the pan and smoothing it out with the back of a spoon so that it is even.
- Let it cook until bubbles appear on the surface and the edges have come loose (about 1 minute).
- Fry the rest of the batter, adding oil as needed.
- Distribute the stuffing in the corner of each one of them, roll them up and serve next, accompanied by the sauce of your choice.
- Filling
- In a pan, heat the oil over high heat and sauté the garlic and onion.
- Add the ground beef and fry for 10 minutes or until it changes color.
- Add the tomato pulp, the ready-made broth and the salt, and let it cook for two minutes.
- Add the wheat flour, and cook until thickened
- Add the egg and parsley, mix and remove from heat.
- book warm
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