Hortobágyi Palacsinta – Traditional Hungarian Recipe

Are you looking for a truly Hungarian recipe that will impress both family and guests? Then Hortobágyi palacsinta is for you! This classic Hungarian dish consists of thin pancakes filled with flavorful meat and topped with a creamy paprika sauce. Perfect for both everyday and festive occasions!

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Ingredients for Hortobágyi Palacsinta

For the pancakes:

• 2 cups wheat flour
• 2 eggs
• 2.5 dl milk
• 1 pinch of salt
• Butter or oil for frying

For the filling:

• 400 g chicken fillet or veal steak (in smaller pieces)
• 1 small yellow onion, finely chopped
• 1 clove of garlic, pressed
• 2 tablespoons oil or butter
• 1 tbsp Hungarian paprika powder
• Salt and pepper
• 1 white Hungarian pepper or 1 green pepper
• 1 large juicy tomato
  
• 3 dl sour cream (creme fraise or sour cream)

For the sauce:

• possibly 1-2 dl meat broth
  
• 1 dl crème fraîche or sour cream
• 1 tsp paprika powder
• Salt and pepper

Garnish:

• Chopped parsley
• Sour cream
• 1 pinch paprika

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How to cook Hortobágyi Palacsinta

1. Fry the pancakes

1. Whisk together flour, eggs, milk and salt until smooth.
2. Let the batter rest for 15–30 minutes.
3. Fry thin pancakes in butter until golden brown.

2. Make the meat filling

1. Sauté the onion and garlic in oil slowly in a saucepan, stirring constantly, until soft.
2. Add the meat and brown until cooked through.
3. Remove from heat and season with paprika, salt and pepper.
4. Then lower the heat and add the sliced ​​peppers and the split tomato.
5. Cover with a lid and simmer until the meat is tender and almost falling apart.

Tip! The base for the filling is called Pörkölt csirke and should preferably simmer in its own liquid from the meat and vegetables. Water should only be added if there is a risk of the dish burning.

3. Fill the pancakes

1. Lift the meat out of the pot and dice it when it is really tender or pull it apart with two forks.
   
2. Mix the sauce from the pot with 3 dl creme fraise or sour cream and bring to a rapid boil.
3. Then add enough of the sauce to the meat so that it becomes spreadable.
4. Spread the filling on each pancake, fold in the edges and then roll up.

4. Prepare the sauce

1. If necessary, dilute the remaining sauce with broth and season with paprika.
2. Add 1 dl sour cream and bring to the boil. Season with salt and pepper.

5. Assemble and serve

1. Place the pancake rolls in a baking dish.
2. Pour the sauce over the pancakes and gratinate for 10 minutes at 180°C.
3. Garnish with chopped parsley, sour cream and a pinch of paprika.

The dish can be served as a hearty appetizer or main course.

Enjoy your meal!🇭🇺

Tasty meal!🇸🇪

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Tips for Perfect Hortobágyi Palacsinta

• Use genuine Hungarian paprika powder for maximum flavor.
• The pancakes and meat can be cooked in advance and filled just before serving.
• The sauce can be made a little thicker and thickened with wheat flour by mixing 1-2 tablespoons of flour with the sour cream before pouring it into the sauce. If you prefer a creamier sauce!

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