Summer Machanka - Pork Goulash With Kefir Pancakes. Step-by-step Recipe With Photo

Simple pork goulash with pancakes on kefir - summer machanka - is a dish of Belarusian cuisine, which I slightly improved in my own way. Classic machanka - the dish is so high in calories that I don't recommend cooking it in the summer. In winter, it's different, you want to warm up, eat something nourishing and fatty.

Lean pork or chicken, low-fat sour cream for gravy, fresh vegetables and plump pancakes. What else do you need for a delicious Sunday lunch in summer?

• Cooking time: 45 minutes
• Servings: 4

Ingredients for summer machanka - pork goulash with kefir pancakes

For fritters:

• 120 ml of kefir;
• 1 egg;
• 35 ml olive oil;
• 200 g wheat flour;
• 4 g of baking soda;
• salt, frying oil, butter.

For goulash:

• 400 g lean pork;
• 100 g onions;
• 100 g carrots;
• 50 g sweet pepper;
• 30 g of chopped greens;
• 200 g sour cream;
• salt, pepper, oil for frying.

Method of cooking summer machanka - pork goulash with kefir pancakes

First, prepare the pancakes

On kefir, they will turn out to be very magnificent, in a word, it is such pancakes that you want to dip in gravy and send into your mouth.

So, pour kefir into a deep bowl, add salt and a pinch of granulated sugar to taste. By the way, instead of kefir, you can knead the dough with sour milk, yogurt and even sour cream (not very fatty).

Break a chicken egg into a bowl of kefir, add high-quality extra virgin olive oil.

Whisk the ingredients until smooth.

Mix the wheat flour with soda, sift it, pour it into a bowl, knead the dough, which in its density should be similar to sour cream.

Dry foods have different moisture content, eggs are also different, so there are no clear recommendations on how much flour to pour into the dough. There is an approximate basis for the recipe, otherwise be guided by your instinct: if it turns out very thick - add kefir, liquid - flour.

Sprinkle frying oil on a non-stick pan, fry the pancakes for 2 minutes on each side until golden brown. Fold up in a slide, grease with butter.

Next, let's do goulash

Cut the lean pork into thin strips across the fibers. Rub the carrots on a coarse grater. Cut the onion into rings. Finely chop a bunch of fresh herbs.

In a deep frying pan, heat 2-3 tablespoons of oil for frying, toss in the onions and carrots, sauté for 5 minutes until soft.

Add pork to the carrots. Fry vegetables and meat for about 10 minutes, then add diced bell peppers and herbs, cook for a few more minutes.

Next, add sour cream, herbs, add salt and a little sugar to taste for balance.

We extinguish everything together for 5 minutes, remove the fire.

We serve a frying pan with hot goulash and a plate of pancakes to the table. We dip pancakes in gravy and eat them with meat. Summer machanka - pork goulash with kefir pancakes is ready. Bon Appetit!

Summer machanka can be made with veal or chicken fillet, and a little tomato paste or regular ketchup can be added to the gravy. These small lyrical digressions will allow you to diversify the menu with a little effort. By the way, for a change, you can bake not pancakes from this dough, but small thick pancakes.