Hortobágy Meat Pancakes with Veal Paprikash

Name: Hortobágy Meat Pancakes with Veal Paprikash
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 SERVINGS
Cuisine: Magyaros
Ingredients: 600 g veal; 125 g flour; 150 g onion; 1 pc egg; 10 g garlic; 200 ml milk; 100 g fat; 100 ml soda water; 100 g green pepper; 2 g salt; 100 g tomato; 2 g sugar; 1 g pepper; 15 g sweet paprika powder; 1 g marjoram; 200 ml sour cream

4 SERVINGS

Buy all ingredients right below the recipe

Ingredients

600 g veal
125 g flour
150 g onion
1 pc egg
10 g garlic
200 ml milk
100 g fat
100 ml soda water
100 g green pepper
2 g salt
100 g tomato
2 g sugar
1 g pepper
15 g sweet paprika powder
1 g marjoram
200 ml sour cream

Steps

1
For the veal paprikash, prepare a pörkölt base in the usual way. Sauté the finely chopped onion and garlic in fat, then add the finely diced, peeled tomatoes.
2
Cook the veal paprikash in this pörkölt base until very tender, so that later you can shred the meat with two forks.
3
Add the paprika powder only when the meat is almost done, this way the result will be a beautiful red color.
4
When the paprikash is cooked, shred the meat with a little sauce, and mix the rest of the sauce with sour cream; this will be the sauce.
5
Prepare the pancakes in the usual way, fry them, and fill them with the saucy pörkölt.
6
Serve with the sour cream sauce.
7
Many people deep-fry the pancakes and serve them with tartar sauce. Another method is to arrange them in an ovenproof dish, pour the sauce over them, grate good quality cheese on top, and bake until golden brown in the oven. It can also be made from pork or free-range chicken or rooster instead of veal.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!