Hortobágy pancakes
Thin pancakes filled with meat stewed in paprika, folded into parcels and covered in a soured cream sauce. They come from the Hortobágy puszta, near Debrecen.
Ingredients
- 8 thin pancakes
- 500 g diced beef or chicken
- 1 onion
- 2 tablespoons of sweet paprika
- 1 pepper and 1 tomato
- 200 ml soured cream
- 1 tablespoon flour
- Lard or oil, and salt
How to make it at home
- Soften the onion, add the paprika off the heat, then the meat, pepper and tomato, and cook covered for 1 hour with a little water.
- Take out the meat and chop it finely. Mix it with a little of the sauce.
- Fill each pancake, fold in the sides and roll it up like a parcel.
- Mix the rest of the sauce with the soured cream and flour and cook for 3 minutes.
- Put the pancakes in a dish, pour the sauce over and grill for 10 minutes.
The trick: You can also brown them in the pan before adding the sauce.