Hortobágyi palacsinta is a classic Hungarian savory pancake filled with finely chopped meat stew and topped with a rich paprika sauce. This traditional Hortobágyi pancake recipe is most commonly made with veal or chicken stew and served as a main course or warm appetizer. Known for its distinctive flavor and iconic presentation, Hortobágyi palacsinta is a celebrated dish of Hungarian cuisine.
Hortobagyi Palacsinta (pancake stuffed with stew)
Print RecipeIngredients
- PANCAKE
- 1 Piece egg
- 1 Cup flour
- 1 Cup mineral water with gas
- 1 Peck salt
- 1 Table spoon (tbsp) oil
- CHICKEN OR PORK STEW
- 50 Dekagram (dkg) boneless chicken or pork meat
- 1 Piece onion big
- 2 Table spoon (tbsp) oil
- 1 Tea spoon (tsp) sweet paprika powder
- 3 Peck black pepper grounded
- 2 Piece garlic cloves
- SAUCE
- 2 Decilitre (dl) sour cream
Instructions
PANCAKE
Palacsinta is basically Hungarian crepes, filled with whatever you please and rolled up into a long tube. The exception to the dessert rule is found in Hortobágyi palacsinta, where pancakes are filled with a meat stew and served with a sauce made with paprika and sour cream. You may prepare 5-6 pices of pancake mixiningredients smooth and baking light in a preheated very hot pancake pan with some drop of oil.
CHICKEN OR PORK STEW
Brown the chopped onions, garlic and black pepper in the oil, then add the finely small spieces chopped meat and salt and saute for about 5 minutes. Remove from heat and add the sweet paprika powder, stir it and add 1-2 dl water to cover it. Continue to cook approx 30-50 minutes depends on the type of meet, it should be so! finally. Once you finished to cook the stew, remove most of the liquid and reserve.
SAUCE
Fill the meat into pancake and form triangles. Stir the stew liquid with 2 decilitre sour cream and a little salt if needs. Simmer for about 5 minutes and sprinkle the pancakes before serving with this sauce. Serve as a hot appetizer 2 pices by person.
