Ingredients
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Meat Sauce
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300 g minced pork
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1 pcs tomatoes roughly chopped
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1/2 pcs green bell pepper peeled deseeded and sliced
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2 pcs onion peeled and finely chopped
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100 g sour cream
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3 pcs Garlic cloves chopped
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1 tablespoon paprika
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1/2 tablespoon Salt
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a pinch Black pepper
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3 tablespoons Sunflower Oil
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Pancake
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250 g Flour self-raising
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2 eggs
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100 ml Milk
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200 ml sparkling water
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1 teaspoon Salt
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a pinch sugar
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Sour Cream Sauce
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300 ml sour cream
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1 tablespoon Flour
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50 ml meat sauce strained
Directions
Hortobagyi pancake (crepe) or Hortobágyi palacsinta is one of the most popular dishes of traditional Hungarian cuisine. Hortobagyi pancake recipe is quite simple. Actually, it is a pancake with meat filling, served in sour cream and paprika sauce.
Pancakes or crepes are a popular dish in Hungary. You can find them as sweet or savoury enriched with countless fillings. A great example is the Gundel Pancake or Gundel palacsinta, probably the most famous sweet pancake in Hungary.
The first records of pancakes in the Hungarian language date back to the 16th century from the Prince’s Palace of Transylvania.
Hortobagyi Pancake Recipe Origin
Although it is now considered an indispensable part of the Hungarian traditional cuisine, its history is not that long. It is even relatively well known. It was created in 1958 as a part of the Hungarian exhibition of Brussels World’s Fair or Expo 58. However, the name of the chef that invented is not known. It is named after Hortobágy National Park, in the east of Hungary, although it has no special connection. It is assumed that it was named for marketing reasons.
To be precise, there is a record of a similar dish from 1939. In Andrea Kolmanné Lemhényi’s book The Practical Cooking Textbook in the Hundred Lunches, there is an almost identical recipe.
Hortobagyi pancake is served as a warm starter, but it is not uncommon for it to be the main course.
Although the original variant is made of veal, numerous Hortobagyi pancake recipes have emerged in the meantime. You will often find Hortobágyi pancake with chicken, pork, and even mushrooms.
This dish is often a convenient way to get rid of leftovers. Therefore, you will often hear that it is not recommended to eat it in restaurants, except those with a top reputation.
I got this Hortobagyi pancake recipe from my friend Miklos, a top connoisseur of traditional Hungarian cuisine.
Steps
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1
Done
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Heat the oil in a frying pan and briefly fry the onion until it becomes translucent. Add the meat, salt and black pepper. Simmer until the meat gets a nice brown colour. Make sure that the meat does not have lumps so that it can be stuffed more easily later. |
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2
Done
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Now add chopped tomatoes, parsley, paprika, garlic and pour 100 ml of water over everything. Simmer for a few minutes, until the water evaporates and finally add the sour cream. When the meat sauce is done take the sieve and strain the meat so that it separates from the sauce. Leave the meat on the side to cool, and let the sauce stay in the pan. |
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3
Done
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While the meat sauce is cooking in a bowl, stir in the flour, eggs, milk and salt until you get a pancake mixture. |
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4
Done
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Bake the pancakes in a pan for this purpose. For those who have never baked pancakes, it is necessary to pour a thin layer of the mixture over the surface of the pan. Bake over medium heat on each side for approx. 1 minute, until the pancakes start to turn brown. When one side is baked, turn and bake the other side, using a plastic spatula. Place the pancakes on a plate. From this mixture, you can make 8 pancakes. |
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5
Done
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Divide the meat into 8 parts, fill the pancakes and fold them as in the picture. Place the pancakes in a pan, previously greased with a little oil. |
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6
Done
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In a small bowl, mix the flour and sour cream and add it to the pan with the strained sauce. Mix everything well. Pour this sauce over the pancakes and put them in the oven to bake for approx. 20 minutes at 190 ° C. |
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7
Done
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Serve topped with sour cream and chopped parsley. |
