/ / Recipe for Belyasha with meat

Belyashi's recipe with meat

  • Beef - 350 Grams (for minced meat)
  • Pork - 150 grams (for minced meat)
  • Onion - 400-500 grams (for minced meat)
  • Salt, pepper, spices - 1 To taste (for minced meat)
  • Milk, yogurt - 0,5 liters (for dough)
  • Sour cream - 2 Art. Spoons (for dough)
  • Egg - 1 piece (for dough)
  • Dry yeast - 5-7 grams (for dough)
  • Water, milk - 20-30 Grams (for breeding yeast, preheat)
  • Salt - 1 teaspoon (for dough)
  • Sugar - 2 items. Spoons (for dough)

1. Dry yeast pour a small amount of warm water or milk. Allow to stand for 5-7 minutes. 2. Sift flour into a large bowl with a slide. Pour into this bowl of ready-made yeast and mix the ingredients carefully, the mixer in this case will help you nicely. The correct dough will be pretty fluid. It must be left in the bowl for an hour in the warmth right in the bowl. 3. Wash meat, drain excess water. Peel onion and cut into several large pieces. Prepare homemade mince by letting meat and onions through a meat grinder. If you want to get an amazingly delicate filling, scroll the mince twice. Salt and spices to add to minced meat should be directly before the preparation of belaya. 4. After the hour has passed, the dough is not beaten, we cut it into 8-10 parts. On the desktop, a thick layer of flour. Each individual piece is rolled in flour and we form a cake from it. 5. For each flat cake we evenly spread stuffing. Now zashpllyaem forcemeat - this is a very important point. If you do not want to complicate your task, give the belyasha the shape of a regular patty, but do not go far from the round shape. If you are ready for a feat, then the edge of the dough should be raised evenly, form a "bag" and loosely cover it, leaving the traditional hole. Attention! If you like very juicy belyashi, do not make a hole! 6. Ready-made belyasham let rise for 20-30 minutes. Fry on medium heat in vegetable oil (it must be poured into the pan at least 1 cm in height), at least 7-8 minutes on each side. If you leave a hole, you have to fork out a large amount of oil, so that the Belyashas are toasted like deep-fried, because they can not be turned! After 15 minutes, fragrant and ruddy belyashi ready. They need to be served immediately at the table - the hot whites are the most delicious.

Servings: 8-10

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