Hortobágyi Palacsinta Recipe

Ingredients

• 2 tbsp extra virgin olive oil
• 1/4 cup onions (– diced)
• 250 g – 1/2 lb ground veal or chicken
• 150 g – 5.3 oz tinned tomatoes (– diced)
• 1 pinch caraway seeds
• 1 tbsp parsley (– chopped)
• 120 ml – 1/2 cup water
• 60 ml – 1/4 cup sour cream
• 2 tsp paprika
• salt and pepper (– to taste)
• 2 eggs
• 60 g – 1/2 cup flour
• 120 ml – 1/2 cup milk
• Sauce from the pörkölt
• 120 ml – 1/2 cup sour cream
• 16 g – 1/8 cup flour

Instructions

1. 1

   Put the extra virgin olive oil and the chopped onions in a frying pan and sauté until translucent.

2. 2

   Add the meat and sauté until brown, breaking up any lumps with a wooden spoon.

3. 3

   Add the tomatoes and water and stir well. Stir in the paprika, caraway seeds, and parsley. Cook for a few minutes until the sauce thickens.

4. 4

   Add ¼ cup of sour cream to the meat sauce and stir until combined.

5. 5

   Sieve the meat sauce and let the pörkölt sauce collect in a bowl. Keep it aside.

6. 6

   Make the crêpes by whisking the eggs, flour, and milk in a bowl with a balloon whisk until the batter is smooth.

7. 7

   Heat a non-stick frying pan. When hot, add ¼ teaspoon of oil and pour in a ladle of batter, swirling the pan so the batter coats the base. Keep the coating thin (about 1.5 mm – 0.06 inch). When the surface dries, loosen the sides with a plastic spatula, flip the crêpe, and cook for 1 more minute. Remove and set aside. Repeat with the remaining batter.

8. 8

   Divide the meat among the crêpes and fold them like burritos. Spray an oven-proof dish with cooking spray or oil and arrange the filled crêpes inside. Keep it aside.

9. 9

   Combine the pörkölt sauce with ⅛ cup of flour and ½ cup of sour cream and whisk until smooth. Pour the sauce over the crêpes and bake in a preheated oven at 175°C – 350°F for 15 minutes.

10. 10

    Serve your hortobágyi palacsinta with a dollop of sour cream and a green salad on the side.