Blini with a ragout of mushrooms and beef tenderloin
Time
Preparation time: 30 min.
Cooking or baking time: 45 min.
Rest period: 1 hour
Total preparation time: 2 hours 15 minutes
Blini are thick buckwheat or Weizenpfannküchlein (Russian blini = cakes or Plinse) and a yeast pastry. In Russia, the blini are often stuffed or folded and dipped in sour cream.
I've used a mixture of buckwheat and spelled flour (wheat flour intolerance) for my recipe, as I find that the blinis, if traditionally made with buckwheat flour, are somewhat firmer.
ingredients
Blini / Plinsen Basic recipe (for 4-6 persons)
- 25 g of yeast
- 500 ml of milk
- 100 g buckwheat flour
- 200 g spelled flour Type 630
- 25 g of butter
- 2 eggs
- 2 teaspoons sugar
- 100 ml of cream
- 1 tsp salt
- Oil for frying
Ragout (for 4 people)
- 2 tablespoons of coconut oil
- 1 medium onion
- 1 clove of garlic
- 500 g mushrooms
- 400 g beef fillet
- 1 cup of frozen peas
- 2 teaspoons herbs of Provence
- Salt and freshly ground pepper
- 1/8 L white wine
- 1 teaspoon vegetable broth
- 1 teaspoon flour
- 5 stems of parsley
- 4 fresh basil leaves or 1/2 tsp dried
- 1 teaspoon lemon juice
preparation
Step-by-Step Guide
1st step: preparing dough for the Plinsen / Blinis
Buckwheat flour and spelled (or wheat) flour are thoroughly mixed.
The yeast is crumbled and thoroughly mixed with the lukewarm milk, half of the flour and soft butter with the whisk. There must be no lumps. Then let it go for about 30 minutes.
Step 2: Separate eggs and prepare separately
Separate the eggs carefully, there must be no yolk in the egg whites, otherwise the egg whites will not be stiff. Beat the egg whites and cream until stiff. Mix the egg yolks with the sugar thoroughly.
3rd step:
Carefully fold the beaten egg whites into the whipped cream. Not the other way around!
4th step:
Stir the dough again. Add the remaining flour, egg yolks with sugar and stir well. Carefully fold in the cream-protein mixture and let the dough rest for another 30 minutes.
Step 5: Heat oil in a pan and add dough
Oil, I took coconut oil, heat in a pan. Remove the finished dough with a ladle and distribute evenly in the pan. I have used a pan, which has a ø of 15 cm at the bottom.
Step 6: Bake Plinsen
Bake the plums one after the other from both sides golden brown until the dough is used up. Keep ready-made Plinsen (Blini) warm.
Step 7: Prepare ragout - prepare the ingredients
Clean mushrooms and cut into small leaves. Peel onion and garlic and chop finely. Cut meat into pieces of 2 cm. Thaw the frozen peas. Wash the herbs, pat dry and cut small.Step 8: Stew onions, garlic and mushrooms
Heat the coconut oil in a saucepan. Add onion and garlic and fry until glassy. Season with the herbs of Provence.
Add the mushrooms and cook until all the liquid has evaporated from the mushrooms.
Season with salt and pepper and cook over a low flame for another 5 minutes.
Step 9: Combine mushroom mixture, meat and peas
In the meantime, fry the meat in coconut oil and brown it.
Sprinkle flour over the mushroom mixture and stir well. Add the wine and season with vegetable stock and lemon juice. Let it stew for another 10 minutes.
After 5 minutes, add the thawed frozen peas and meat. Mix everything well.
10th step:
At the end, add the herbs and arrange the finished ragout on the blinis.
Have fun cooking and enjoy your meal!
