Hungarian > Pancake > Hortobágyi Palacsinta

Hortobágyi Palacsinta with Ground Meat 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 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1/2 cup beef broth
- 1 tbsp flour
- 2 tbsp sour cream
- 2 tbsp butter
- Salt and pepper to taste

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, pepper, and paprika until smooth. Let the batter rest for 10 minutes.
2. In a non-stick skillet, cook the ground beef over medium heat until browned. Add the chopped onion and garlic and cook until softened.
3. Stir in the tomato paste and beef broth. Simmer for 10 minutes.
4. In a small bowl, whisk together the flour and sour cream. Stir the mixture into the beef mixture and cook until thickened. Season with salt and pepper to taste.
5. In a separate non-stick skillet, melt the butter over medium heat. Pour in 1/4 cup of the batter and swirl the pan to coat the bottom evenly. Cook until the edges start to lift and the bottom is golden brown. Flip the pancake and cook for another 30 seconds. Repeat with the remaining batter.
6. Spoon the beef mixture onto each pancake and fold into quarters. Serve hot.


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

Nutritional information:
- Calories: 413
- Fat: 20g
- Carbohydrates: 35g
- Protein: 22g
- Sodium: 427mg
- Sugar: 5g

Substitutions for ingredients:
- Ground beef can be substituted with ground pork or chicken.
- Sour cream can be substituted with Greek yogurt.

Variations:
- Add diced bell peppers or mushrooms to the beef mixture for extra flavor and texture.
- Top the pancakes with grated cheese before folding.

Tips and tricks:
- Make sure the batter is smooth and free of lumps before cooking.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a low oven while you finish cooking the rest.

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

Reheating instructions:
- Reheat the pancakes in a non-stick skillet over low heat until heated through.

Presentation ideas:
- Arrange the folded pancakes on a platter and sprinkle with chopped parsley.

Garnishes:
- Chopped parsley or chives

Pairings:
- Serve with a side salad or roasted vegetables.

Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted carrots and parsnips

Troubleshooting advice:
- If the 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.

Food safety advice:
- Cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
- Hortobágyi palacsinta is a traditional Hungarian dish that originated in the Hortobágy region of Hungary. It is a savory pancake filled with ground meat and topped with a paprika sauce.

Flavor profiles:
- The savory pancakes are tender and slightly sweet, while the ground beef filling is savory and rich. The paprika sauce adds a smoky, slightly spicy flavor.

Serving suggestions:
- Serve the pancakes as a main course for lunch or dinner.

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Region: Hungarian

Taste: Savory, Rich, Meaty, Tangy, Creamy, Spicy