HortobĂĄgyi HĂșsos Palacsinta
HortobĂĄgyi HĂșsos Palacsinta is an iconic Hungarian dish that was first created for the 1958 Brussels World's Fair, where it was a huge success. The dish combines classic Hungarian flavors: thin pancakes, seasoned ground meat, and a sour cream paprika sauce create perfect harmony. Originally designed to reuse leftover pörkölt (stew), it has become one of the best-known Hungarian savory pancakes, often prepared in restaurants and at home. This recipe evokes the traditional flavors, in the form of a simple yet special dish.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, eggs, milk, sparkling water, and a pinch of salt. Whisk until you have a smooth pancake batter.
2
Let the batter rest for 10-15 minutes. Heat a lightly oiled skillet over medium heat and cook thin pancakes.
3
For the filling, finely chop the onion and garlic. Sauté them in a pan with a little oil until softened.
4
Add the ground pork, salt, pepper, and Hungarian sweet paprika. Add the finely chopped tomato and a little water.
5
Cook the filling over medium heat until the meat is fully cooked and the sauce has slightly thickened (about 20 minutes).
6
Drain the meat filling using a strainer, reserving the sauce. Divide the meat filling among the pancakes and roll them up.
7
For the sauce, mix the sour cream with the flour. Pour it into the reserved sauce and cook over low heat until thickened.
8
Place the filled pancakes in a baking dish and drizzle with the sour cream and paprika sauce.
9
Bake in a preheated oven at 350°F (180°C) for 10 minutes, to allow the flavors to meld.
10
Serve fresh, garnished with extra sour cream or fresh parsley, if desired.
