Carne and Mushroom Filling

Name: Carne and Mushroom Filling
Yield: 6
Ingredients: 2 tablespoons of butter or margarine; 500g of pot roast, cut into thin strips; 1/2 medium onion, finely chopped; 250g of mushrooms, cleaned and sliced; 1 clove of garlic, minced; 1/3 teaspoon of cinnamon; 1/8 teaspoon of marjoram; 1 tablespoon of Worcestershire sauce; 2 tablespoons of ketchup; 1/3 cup of red wine; 1 beef bouillon tablet; salt and pepper to taste; 1 cup of sour cream

1
2 tablespoons of butter or margarine
2
500g of pot roast, cut into thin strips
3
1/2 medium onion, finely chopped
4
250g of mushrooms, cleaned and sliced
5
1 clove of garlic, minced
6
1/3 teaspoon of cinnamon
7
1/8 teaspoon of marjoram
8
1 tablespoon of Worcestershire sauce
9
2 tablespoons of ketchup
10
1/3 cup of red wine
11
1 beef bouillon tablet
12
salt and pepper to taste
13
1 cup of sour cream

Ingredients

1
2 tablespoons of butter or margarine
2
500g of pot roast, cut into thin strips
3
1/2 medium onion, finely chopped
4
250g of mushrooms, cleaned and sliced
5
1 clove of garlic, minced
6
1/3 teaspoon of cinnamon
7
1/8 teaspoon of marjoram
8
1 tablespoon of Worcestershire sauce
9
2 tablespoons of ketchup
10
1/3 cup of red wine
11
1 beef bouillon tablet
12
salt and pepper to taste
13
1 cup of sour cream

Directions

1
In a pan, melt the butter or margarine
2
Add the meat and cook until browned
3
Add the onion, mushrooms, garlic, cinnamon, marjoram, Worcestershire sauce, and ketchup, and cook for a few more minutes
4
Add the red wine and beef bouillon tablet
5
Cook until the meat is tender
6
Season with salt and pepper
7
Add the sour cream and simmer over low heat for 5 minutes
8
Use a spoon to place the filling on half of a pancake
9
Fold in half and use a fork to press the edges together, as if it were a pasty
10
Serve 6 pancakes.