Saucepan@saucepan · Shared this recipeFollowHungarian · dinnerHortobágyi PalacsintaHungarian-style crêpes filled with a savory meat pörkölt, baked under a creamy sour cream sauce.total1 hr 5 minprep20 mincook45 minservings2Original recipe on manusmenu.comKeep this recipeAdd a copy of Hortobágyi Palacsinta to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings2 tbsp extra virgin olive oil0.25 cup onions, – diced250 g – ½ lb ground veal or chicken150 g – 5.3 oz tinned tomatoes, – diced1 pinch caraway seeds1 tbsp parsley, – chopped120 ml – ½ cup water60 ml – ¼ cup sour cream2 tsp paprikasalt and pepper, – to taste2 eggs60 g – ½ cup flour120 ml – ½ cup milkSauce from the pörkölt120 ml – ½ cup sour cream16 g – ⅛ cup flourStepsClear checksTap an ingredient or step to check it off.1Step 1: Put the extra virgin olive oil and the chopped onions in a frying pan and sauté until translucent.2Step 2: Add the meat and sauté until brown, breaking up any lumps with a wooden spoon.3Step 3: Add the tomatoes and water and stir well. Stir in the paprika, caraway seeds, and parsley. Cook for a few minutes until the sauce thickens.4Step 4: Add ¼ cup of sour cream to the meat sauce and stir until combined.5Step 5: Sieve the meat sauce and let the pörkölt sauce collect in a bowl. Keep it aside.6Step 6: Make the crêpes by whisking the eggs, flour, and milk in a bowl with a balloon whisk until the batter is smooth.7Step 7: Heat a non-stick frying pan. When hot, add ¼ teaspoon of oil and pour in a ladle of batter, swirling the pan so the batter coats the base. Keep the coating thin (about 1.5 mm – 0.06 inch). When the surface dries, loosen the sides with a plastic spatula, flip the crêpe, and cook for 1 more minute. Remove and set aside. Repeat with the remaining batter.8Step 8: Divide the meat among the crêpes and fold them like burritos. Spray an oven-proof dish with cooking spray or oil and arrange the filled crêpes inside. Keep it aside.9Step 9: Combine the pörkölt sauce with ⅛ cup of flour and ½ cup of sour cream and whisk until smooth. Pour the sauce over the crêpes and bake in a preheated oven at 175°C – 350°F for 15 minutes.10Step 10: Serve your hortobágyi palacsinta with a dollop of sour cream and a green salad on the side.getsaucepan.com/r/f751900f-cda3-47e3-845e-c6ebc22c8dcd · Original: https://www.manusmenu.com/hortobagyi-palacsinta
