Blinchaty Pirog

Ingredients

• 1 tablespoon vegetable oil
• 1 each onions chopped
• 2 cloves garlic chopped
• 12 ounces ground beef
• 3 teaspoons tomato paste
• 12 ounces mushrooms minced fine
• 6 ounces red wine
• 1/2 cup rice cooked
• 2 ounces scallions
• spring or green onions chopped
• 1 tablespoon dill weed fresh
• 1/2 cup cottage cheese
• 1 tablespoon arrowroot flour dissolved in water
• 1 x lemon juice
• 1 x cayenne pepper
• 1 tablespoon vegetable oil
• 4 ounces flour
• all-purpose sifted
• 10 ounces milk
• skim
• 1 each eggs
• 1 each egg yolks
• 1 dash salt
• 1 dash black pepper
• 1 1/4 cups yogurt plain
• strained
• 1 tablespoon dill weed
• 2 ounces white wine sweet

Instructions

1. In a wok or large skillet saute in 1 tablespoon oil, onion and garlic til onion is clear.
2. Remove and set aside.
3. Brown ground beef and add 3 teaspoon tomato paste.
4. When browned, return onion and garlic to wok, add mushrooms, red wine, cooked rice, green onion and dill.
5. Add arrowroot dissolved in water to thicken.
6. Squeeze in some lemon juice and sprinkle with cayenne.
7. Place in warm oven until needed and just before using, add cottage cheese.
8. CREPES: Blend all ingredients except oil and let stand 30 minutes before using.
9. Pour oil into crepe pan, swoosh around and pour remainder into batter.
10. Make 1 large pancake covering one side with branches of fresh dill or sprinkle with dried dill.
11. Turn and cook and remove.
12. Make other large pancakes until batter is gone.
13. SAUCE: Combine ingredients and serve over combined dish.
14. TO SERVE: Place crepe on platter and layer meat and mushroom mixture over pancake.
15. Place another pancake on top, then meat, then pancake, etc.
16. until finished.
17. Top with dilled pancake and serve with sauce on the side.