Belyashi with beef

Mix the sifted flour with yeast, ½ teaspoon of salt and sugar.

Pour in warm water and a tablespoon of vegetable oil. Knead the dough into a soft, slightly sticky dough. The amount of flour can be slightly increased. But you don't need to add too much dough. Cover the formed lump with film and keep warm for 40 minutes.

Stew finely chopped onion with two tablespoons of vegetable oil. Bring it to a light golden color, cool and pass it through a meat grinder together with the minced meat.

Add ½ teaspoon of salt and a pinch of ground pepper to the filling. Mix.

Sprinkle the work surface with flour. Place the risen dough on it. We divide it into eight equal parts. Using your palms, roll them into smooth balls. Cover the pieces with cling film to prevent them from chapping. Divide the filling approximately into eight servings.

Roll out the ball of dough into a round cake. Place the filling in the middle.

We gather the edges of the cake into a fold and fasten it well together in the center of the product.

Lightly press the formed belyash with beef meat with your palm, distributing the minced meat throughout the product. Remove excess flour so that it does not burn in the pan. We form the rest of the products in the same way. Fry the belyashi in a frying pan with high walls. We maintain the heating level of the stove at a medium level. This way the products will be baked inside and not burn outside. Fry them for four minutes on each side. We do not cover with a lid.

Place the finished juicy beef belyashi on paper towels to remove excess fat, and then transfer to a serving dish and serve. We complement them with freshly brewed tea.
Enjoy your meal!