Gaelic stuffed potato pancakes
Votes: 4
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Gaelic stuffed potato pancakes - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 g of grated raw potatoes
- 170 g mashed potatoes
- 225 g of premium wheat flour
- 18 (55 g each) beef tenderloin medallions
- 6 large mushrooms, coarsely chopped
- 60 ml Irish whiskey
- 0.5 l of milk
- 0.5 l of cream
- 2 large onions, cut into half rings
- Salt and ground black pepper for seasoning, plus 30g of crushed black pepper for the filling
- Watercress for decoration
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Cooking the dish according to the recipe:
- Pancake batter: Rinse and squeeze the raw potatoes at least twice to remove all the starch. Place the raw, mashed potatoes in a large saucepan, add the flour and milk. Season with salt and pepper, and blend until smooth.
Using a small ladle, scoop the batter into a hot frying pan and spread it outward from the center using the back of the ladle. Fry for 2 minutes, then flip the pancake and cook until done. Season with salt and pepper. - Gaelic filling: In a well-heated frying pan with oil, fry the fillet on both sides. Remove the meat from the pan. Sauté the onion and mushrooms until soft, add the whiskey (be careful not to burn your eyebrows), add the cream, crushed pepper, and salt to taste. Reduce slightly, then return the fillet to the pan and continue cooking until the sauce thickens to the desired consistency.
Assembling the stuffed potato pancakes: Place 3 medallions on each hot pancake, pour sauce over them, and fold them like an omelet. Drizzle with a little sauce and garnish with watercress.
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