This Hortobágyi Palacsinta (or Hortobagy pancakes) recipe is a traditional Hungarian stew stuffed pancake dish.
Found in abundance in the beautiful capital of Budapest, one of Europe‘s greatest cities, they are essentially stuffed crepes with a delicious stew sauce.
Different types of meat can be used in this hortobagy pancakes recipe, traditionally made using veal, you can also make them using chicken, beef or pork.
Hortobagy-Style Pancakes Recipe
Yield:
2
Prep Time:
20 minutes
Cook Time:
1 hour 10 minutes
Total Time:
1 hour 30 minutes
This Hortobágyi Palacsinta (or Hortobagy pancakes) recipe is a traditional Hungarian stew stuffed pancake dish.
Ingredients
For the stew:
- Ground veal can be replaced with chicken, beef or pork - 10 oz
- White onion - 1
- Large tomatoes - 5
- Paprika - 3 tbsp
- Cumin - 1 tsp
- Sour cream - 4 tbsp
- Water - 1 cup
- Garlic - 2 cloves
- Parsley
- Salt and pepper - to taste
- Olive oil
For the pancakes
- Eggs - 3
- Flour - 1 cup
- Milk - 1 cup
Instructions
- Dice the onions and fry in a non-stick frying pan of olive oil until soft.
- Begin adding your ground meat and cooking until brown. Add in your garlic cloves a few minutes before the meat has browned.
- Finely chop the tomato and add in to the pan with 1 cup of water, stir until thoroughly mixed.
- Next, add in your cumin, paprika and parsley and stir. Put on a low heat, cover and leave to simmer for 40 minutes or until the sauce becomes thick.
- Next you should sieve out your meat to be used for the filling, making sure to save the sauce for later.
- Once the sauce has thickened, take off the heat and stir in 2 tbsp of sour cream. Leave to settle on the side.
- Now create a batter using your eggs, flower and milk and whisking in a bowl.
- Add a small amount of oil to a pain and ladle in the batter mix, coating the pan. When the pancake starts to cook, flip it over and cook the other side then set it on a plate. Repeat this 3 more times until you have 4 pancakes.
- Now take your stewed meat and add a generous portion to the bottom half. To make a rectangle shape, tuck in the sides and the bottom before rolling over once. It should feel tightly packed in. Repeat this with your remaining pancakes.
- Place the 4 pancakes on a lightly oiled baking dish and cover with the sauce prepared earlier. Bake in the oven on a medium high heat for 10-15 minutes.
- Take them out of the oven and serve each pancake individually with a generous dollop of sour cream.
- Enjoy your hortobagy pancakes!
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1043Total Fat: 48gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 450mgSodium: 503mgCarbohydrates: 86gFiber: 12gSugar: 23gProtein: 71g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.