Belarusian Machanka with Thin Pancakes
A savory pork and sausage gravy served with soft yeast pancakes for dipping.
About This Dish
Machanka is both sauce and centerpiece: browned pork flavors a smooth gravy while tender pancakes turn the meal into a shared, hands-on supper.
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Stages
- Pancake Batter1 hr
- Machanka1 hr 10 min
- Pancakes25 min
Step-by-Step Instructions
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1
Whisk 320 g flour, warm milk, eggs, yeast, 1 teaspoon salt, and 1 tablespoon oil. Cover and leave for 45 minutes.
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2
Cut the pork into bite-size pieces, season, and brown in batches. Brown the sliced sausage and set it aside.
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3
Cook the onions in the same pot, stir in 30 g flour, and gradually add the stock. Return the pork and simmer covered for 45 minutes.
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4
Stir in the sausage and sour cream and simmer gently for 10 minutes. Adjust the seasoning and consistency.
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5
Fry thin pancakes in a lightly oiled skillet and keep them covered. Serve the hot machanka in a deep communal dish.
