Hortobágyi Palacsinta - Hungarian Savoury Pancake
A meaty delight, Hortobágyi Palacsinta are crêpe style savoury pancakes filled with a rich paprikash stew and covered with 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.
500g ground beef
1 large tomato, diced
1 bell pepper, diced
3 tbsp lard
1 diced medium brown onion
2 garlic cloves, crushed
1 cup water
3 tsp smoked paprika
1 tsp hot paprika
½ cup sour cream
500g white flour
100ml sparkling water
oil for pan
50g white flour
½ sour sour cream
Heat the lard in a large pan over medium heat. Add the diced onions and cook until translucent.
Add garlic, diced tomato and pepper, then cook for another couple of minutes.
Add the mince together with the paprika, salt, pepper and water then mix thoroughly so that the meat is evenly broken up. Continue on medium heat until the meat is cooked throughout and the sauce begins to thicken.
While the meat is cooking, prepare the pancakes.
Using a fine sieve, drain the meat sauce into a bowl. Add the flour and sour cream and mix thoroughly, forming a smooth sauce.
Fill each pancake with about two tablespoons of filling, then pour the sauce over the prepared pancakes, serving with an added dollop of sour cream on top.