Gaelic potato pancakes with filling – a detailed recipe cooking. 
Time: 45 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. grated raw potatoes
- 170 gr mashed potato mashed potatoes
- 225 gr. premium wheat flour
- 18 (55 gr. Each) beef tenderloin medallions
- 6 coarsely chopped large champignons
- 60 ml. irish whiskey
- 0.5 l milk
- 0.5 l cream
- 2 large onion heads, sliced in half rings
- Salt and ground black pepper as a seasoning, plus 30 gr. crushed black pepper for toppings
- Watercress for decoration
Recipes with similar ingredients: potatoes, premium flour, beef, champignon mushrooms, Irish whiskey, watercress, cream, milk
Recipe preparation:
- Pancake Dough: Rinse and Wring Raw Potatoes Not less than 2 times to remove all starch. Into a large pot put raw and mashed potatoes, add flour and milk. Salt, pepper and whisk until smooth. On put the dough in a small frying pan and spread it from the center to the edges with its back. Saute in for 2 minutes, then turn the pancake over and bring to readiness. Salt and pepper.
- Gaelic filling: In a well-heated skillet with fry the fillet on both sides with oil. Remove the meat from the pan. Sauté the onions and mushrooms until soft, add whiskey (be careful, do not burn eyebrows), add cream, crushed pepper and salt over to taste. Boil a little, then put the fillets back in the pan and continue cooking until the sauce is thickened to the desired consistency. Assembling potato pancakes with filling: On each hot pancake put 3 medallions, pour sauce and wrap like an omelet. Pour on top with a little sauce and garnish with watercress.
