1 3/4 cups ground beef
1/2 cup finely chopped onion
2 tablespoons olive oil
1 1/2 cups tomato pulp
1/2 teaspoon dried oregano
salt to taste
2 large egg whites, lightly beaten
4 tablespoons grated Muenster cheese, cut into cubes
4 tablespoons butter or margarine
4 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups milk
2 large egg yolks, lightly beaten
8 pancakes
1/2 teaspoon ground cinnamon
1 3/4 cups ground beef
1/2 cup finely chopped onion
2 tablespoons olive oil
1 1/2 cups tomato pulp
1/2 teaspoon dried oregano
salt to taste
2 large egg whites, lightly beaten
4 tablespoons grated Muenster cheese, cut into cubes
4 tablespoons butter or margarine
4 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups milk
2 large egg yolks, lightly beaten
8 pancakes
1/2 teaspoon ground cinnamon
For the filling: Cook the onion and beef in olive oil, stirring constantly
Add tomato pulp, oregano, and salt to taste
Simmer for 15 minutes, stirring frequently
Add half of the beef to the egg whites
Place everything back into the pan
Cook for another 2 minutes
Remove from heat and add the cheese
For the sauce: Melt the butter in a small saucepan over low heat
Whisk in flour, salt, and cinnamon
Gradually add the milk, whisking until thickened
Remove from heat and slowly add half of this white sauce to the egg yolks
Pour everything back into the pan, stirring rapidly
Remove from heat
Spread half of the filling in a rectangular baking dish, 21 cm by 21 cm, without greasing
Arrange 4 pancakes on top, slightly overlapping
Repeat with layers of filling and pancakes
Top with the remaining filling and sauce
Sprinkle with cinnamon
Bake at 200°C for 25 minutes or until hot and bubbly
Let rest for 10 minutes before serving
Cut into quarters.
