Enchiladas with beef

Name: Enchiladas with beef
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 125 g Flour; 2 Eggs; 1/4 l Milk; 7-10 Tbsp Salt; 1 knife tip Turmeric; 1-2 Garlic cloves; 1 collar Spring onions; 300 g Beefsteak; 3-4 Tbsp Oil; 1 can(s) (400 ml, 250 g) Kidney Beans; 500 g strained tomatoes; 2-3 stem(s) Thyme; 7-10 Tbsp a few squirts of Tabasco; 2 (approx. 200 g) Tomatoes; 150 g Schmand; 100 g grated gouda cheese; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

125 g Flour
2 Eggs
1/4 l Milk
7-10 Tbsp Salt
1 knife tip Turmeric
1-2 Garlic cloves
1 collar Spring onions
300 g Beefsteak
3-4 Tbsp Oil
1 can(s) (400 ml, 250 g) Kidney Beans
500 g strained tomatoes
2-3 stem(s) Thyme
7-10 Tbsp a few squirts of Tabasco
2 (approx. 200 g) Tomatoes
150 g Schmand
100 g grated gouda cheese
7-10 Tbsp Grease

Directions

1
Mix flour, eggs, milk, 1 pinch of salt and turmeric. Let the dough swell for about 20 minutes. Peel and chop the garlic. Clean, wash and chop the spring onions. Cut meat into strips and fry in 1 tablespoon of hot oil for 2-3 minutes, season.
2
Fry garlic and spring onions briefly. Drain the beans. Add strained tomatoes and beans, bring to the boil. Wash the thyme and, except for something to garnish, chop and stir in. Season to taste with salt and Tabasco. Heat the remaining oil in portions. Bake 4 pancakes from the dough one after the other. Fill the pancakes with the shredded meat, cut in half and place in an ovenproof dish. Wash, dice and sprinkle the tomatoes. Spread the sour cream and cheese on the pancakes.
3
Heat the remaining oil in portions. Bake 4 pancakes from the dough one after the other. Fill the pancakes with the shredded meat, cut in half and place in an ovenproof dish. Wash, dice and sprinkle the tomatoes. Spread the sour cream and cheese on the pancakes. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 10 minutes. Garnish with remaining thyme