Hortobágy pancakes
Hortobágyi palacsinta
(for 4 persons)
Preparation
Make a stew from 400 g diced leg of veal, 2 tablespoons of fat, 1 medium
onion and 1 teaspoon paprika. Mince the meat, mix with 1-2 tablespoons of
sour cream, add salt and pepper to taste. Boil the juice of the stew together
with 25 cl sour cream. Fry 12 salted pancakes and fill with the minced
meat, tucking in the ends. Arrange in an ovenproof dish and pour the paprika
and sour cream sauce over the pancakes. Heat through in the oven, sprinkle
with sour cream and serve decorated with parsley.
Recommended wines
Dry rieslings
Edited by: János Mohácsi (mohacsi@fsz.bme.hu)
Hortobágy pancakes