Hortobágyi Palacsinta - Hungarian Savoury Meat Pancakes
Rated 4.2 stars by 23 users
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Hortobágyi Palacsinta are Hungarian savoury meat pancakes stuffed with a rich paprikash stew filling and covered by an irresistibly creamy sauce. While not a traditional dish, this popular main has now become a firm favourite amongst Hungarians and visitors alike, with a plate of steaming pancakes becoming a rite of passage for all who visit Budapest.
Wine pairing: The fine acidity, fruity aromas and tantalising volcanic minerality of St. Andrea's Egri Bikavér Superior makes a great match for the savoury pancakes.
Ingredients
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500g ground beef
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1 large tomato, diced
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1 bell pepper, diced
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3 tbsp lard
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1 diced medium brown onion
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2 garlic cloves, crushed
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1 cup water
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3 tsp smoked paprika
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1 tsp hot paprika
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½ cup sour cream
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salt
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black pepper
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2 eggs
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500g white flour
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400ml milk
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100ml sparkling water
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oil for pan
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50g white flour
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½ sour sour cream
Stew
Pancakes
Sauce
Directions
Heat the lard in a large pan over medium heat. Add the diced onions and cook until translucent.
Add the garlic, diced tomatoes and pepper, then cook for another few minutes.
Add the mince, paprika, salt, pepper, and water, and mix thoroughly so that the meat is evenly broken up. Continue on medium heat until the meat is cooked and the sauce thickens.
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While the meat is cooking, prepare the pancakes.
Using a fine sieve, drain the meat sauce into a bowl. Mix in the flour and sour cream thoroughly, forming a smooth sauce.
Fill each pancake with two tablespoons of filling, then pour the sauce over the prepared pancakes, serving with an added dollop of sour cream.
