Savory > Hungarian

Caramelized Onion and Bacon Hortobágyi Palacsinta Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1 1/4 cups milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/2 cup diced bacon
- 2 large onions, thinly sliced
- 2 tbsp butter
- 2 tbsp vegetable oil
- 2 cups beef broth
- 2 tbsp all-purpose flour
- 1/4 cup sour cream
- Chopped parsley for garnish

Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cups and spoons

Step-by-step instructions:

1. In a mixing bowl, whisk together the flour, eggs, milk, salt, black pepper, and paprika until smooth. Set aside.

2. In a non-stick skillet, cook the bacon over medium heat until crispy. Remove from the skillet and set aside.

3. In the same skillet, add the butter and vegetable oil. Once the butter has melted, add the sliced onions and cook until caramelized, stirring occasionally.

4. Add the cooked bacon to the skillet with the onions and stir to combine.

5. In a separate bowl, whisk together the beef broth and flour until smooth. Pour the mixture into the skillet with the onions and bacon. Cook for a few minutes until the sauce has thickened.

6. Preheat another non-stick skillet over medium heat. Pour a ladleful of the pancake batter into the skillet and swirl to coat the bottom evenly. Cook for 1-2 minutes until the bottom is golden brown. Flip the pancake and cook for another minute until the other side is golden brown. Repeat with the remaining batter.

7. To assemble the palacsinta, place a pancake on a plate and spoon some of the onion and bacon mixture on top. Fold the pancake in half and then in half again to form a triangle. Repeat with the remaining pancakes and filling.

8. In a small bowl, whisk together the sour cream and a few tablespoons of the sauce from the skillet. Drizzle the sour cream mixture over the palacsinta and garnish with chopped parsley.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 496
Fat: 28g
Carbohydrates: 37g
Protein: 22g
Sodium: 1268mg
Sugar: 9g

Substitutions for ingredients:
- Instead of bacon, you can use diced ham or sausage.
- Instead of beef broth, you can use chicken or vegetable broth.
- Instead of sour cream, you can use Greek yogurt or crème fraîche.

Variations:
- You can add some grated cheese to the onion and bacon mixture for extra flavor.
- You can add some chopped mushrooms to the onion and bacon mixture.
- You can use different herbs and spices in the pancake batter, such as thyme or cumin.

Tips and tricks:
- Make sure to use a non-stick skillet for the pancakes to prevent sticking.
- You can make the pancake batter ahead of time and refrigerate it for up to 24 hours.
- To keep the palacsinta warm while you're cooking the rest, place them on a baking sheet in a 200°F oven.

Storage instructions:
Leftover palacsinta can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the palacsinta on a microwave-safe plate and microwave for 1-2 minutes until heated through.

Presentation ideas:
Serve the palacsinta on a colorful plate with a side salad for a complete meal.

Garnishes:
Chopped parsley

Pairings:
- A glass of red wine, such as Cabernet Sauvignon or Merlot.
- A side salad with mixed greens, cherry tomatoes, and balsamic vinaigrette.

Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the pancake batter is too thick, add a little more milk to thin it out.
- If the pancakes are sticking to the skillet, make sure the skillet is well-greased with butter or oil.
- If the sauce is too thin, whisk in a little more flour to thicken it.

Food safety advice:
Make sure to cook the bacon and onions thoroughly to prevent foodborne illness.

Food history:
Hortobágyi palacsinta is a traditional Hungarian dish that originated in the Hortobágy region of Hungary. It is a savory pancake filled with meat and vegetables, and is often served as a main course.

Flavor profiles:
Savory, smoky, sweet, tangy

Serving suggestions:
Serve the palacsinta with a side salad and a glass of red wine for a delicious and satisfying meal.

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Region: Hungarian

Taste: Savory, Salty, Sweet, Umami, Caramelized