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Hortobágyi Húsos Palacsinta

Hortobágy Meat Pancakes

This traditional Hungarian dish was among the top 10 in the mains category in a 2010 online vote to find the nation’s favorite dishes. It can also be served as a hot starter. This is a translation of a recipe published on desszert.eu, which serves eight people.

Ingredients:
For the chicken paprikás:
700 grams chicken breast filets
1.5 onions
600-700 milliliters water
3 teaspoons paprika
Salt
Ground black pepper
Peppers and tomatoes if desired

For the thickening agent (habarás):
175 milliliters sour cream
50 grams flour

8 pancakes

Method:
Wash the chicken breast filets, cut them into small pieces, and set aside. Dice the onion and roast in a little oil. Add salt and black pepper. When the onion turns reddish, add meat and fry. Add paprika and enough water to cover the ingredients. If desired, add peppers and tomatoes. Steam under cover for 40 minutes. Make the thickening agent: Mix the sour cream and the flour until smooth. Filter the meat but keep the water. Set the meat aside, place the water back on the cooker and thicken it. Cook while stirring until the “flouriness” is gone. Once the sauce is thick, set it aside. Grind the meat, place a 3-4-millimeter thick amount of ground meat in a square on the pancakes and pour the sauce on top. Fold the pancakes, pour more sauce on top, decorate with parsley and serve with sour cream.

  1. wolfi says:

    Doesn`t sound too bad – but my wife uses a regular pörkölt instead of the chicken (usually the leftovers) – and that is nothing short of fantastic!

    I tried this dish in some restaurants, but it just can’t compare with the homemade stuff …

    Mouthwatering just to think of it.

    PS: Fresh parsley in the sour cream is a key ingredient!

  2. Zoltan says:

    I think most Hungarians would agree that the best stuff is homemade, which is why I and most of my Hungarian friends always have a difficult time recommending Hungarian restaurants.

 
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