Hortobagyi Pancakes (Palacsinta)
Ingredients
for Hungarian 12 pancakes
Stuffing:
1 lb. veal or boned chicken( you can use leftover meat)
1 tbsp. oil
1 small onion
1 tsp. paprika
salt, pepper
1 cup sour cream
1 tsp. flour
Pancakes:
2 eggs
salt
flour
2 tbsp.oil
4 cups milk or 2 cups milk and
2 cups mineral water
1.Wash and cube or grind the meat. Cook the finely
chopped or grated onion, until transparent. Add the meat and
fry for 2-3 minutes over high heat, stirring constantly.
Remove from the heat, sprinkle with paprika add salt and
pepper to taste. Remove the meat, leave the juice in the pot
for later.
2. Thicken the juice: combine 1 tsp. flour and 1-2 tbsp.sour
cream until smooth. Add to the veal juices, bring to boil. Add
the remaining sour cream and stir thoroughly. Add 1-2. tbsp.
of the thickened stew to the crushed meat in order to render
the meat spreadable.
Prepare the pancakes.1. Whip the eggs with the milk and oil
until smooth, add salt, then stirring constantly, slowly add
the flour until the mixture is the consistency of a heavy
creamed soup.
2. Heat a Teflon pan, oil it, pour in a ladleful of pancake
mix and dipping the pan carefully, distribute the mix evenly.
Cook over medium heat (approx.1 min.) until the pancake
separates from the pan when gently shook. Turn over using a
flat spatula and cook the other side. If the dough breaks
apart, add a little more flour. If it's too thick, add a
little bit of milk. While the pancakes are cooking, stir the
dough a couple of times to prevent the flour from settling.
3. Spread the meat stuffing on the pancakes, and roll up to
make flat "slacks". Place the pancakes in an
ovenproof dish, pour the sour cream on top and warm it in a
preheated oven.
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