- 2 pounds lean ground beef
- 1 large onion, finely diced
- 1 tablespoon minced garlic
- 1 small red pepper, finely diced (optional)
- 12 ounces tomato paste
- 15 ounces tomato sauce
- 1 teaspoon chili powder
- ½ teaspoon crushed red pepper
- 12 blintz wrappers
- 1 cup soy milk or non-dairy creamer, cold
- 3 tablespoons corn starch
- 1 tablespoon garlic powder
- 1 tablespoon margarine
For those that don’t eat dairy foods on Shavuot, here is an alternative that still let’s you enjoy blintzes on Shavuot with a pareve cream filling and spicy beef!
- In a large skillet, brown the ground beef. Drain off fat if necessary. Add the onion, garlic and red pepper to the beef. Sauté until the vegetables are soft. Add the tomato sauce, tomato paste, chili powder and crushed red pepper. Stir until thoroughly combined.
- In a small pot combine the soy milk, corn starch, and garlic powder. Stir over medium heat until the sauce begins to thicken – it should be the consistency of a thick cream. Add the margarine and stir until melted and the sauce is smooth.
- For each blintz, spread approximately 1 ½ tablespoons of the beef mixture approximately 1 ½ inches from the top of the wrapper. Spoon ½ tablespoon of the cream sauce over the beef. Finish the blintzes as directed above, reserving leftover filling and sauce for garnishing.
- Serve blintzes hot, topped with remaining beef mixture and cream sauce.