European > Hungarian

Plum and Walnut 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
- 1/4 cup vegetable oil
- 1 onion, finely chopped
- 1 lb ground pork
- 1/4 cup breadcrumbs
- 1/4 cup water
- 1/2 cup walnuts, chopped
- 4 plums, pitted and sliced
- 1/4 cup sour cream

Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
- Spatula

Step-by-step instructions:

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

2. Heat a non-stick skillet over medium heat and add 1 tbsp of vegetable oil.

3. Pour 1/4 cup of the batter into the skillet and swirl it around to coat the bottom of the skillet evenly.

4. Cook the palacsinta for 1-2 minutes on each side until lightly golden brown. Repeat until all the batter is used up.

5. In a separate skillet, heat 1 tbsp of vegetable oil over medium heat and add the chopped onion. Cook for 2-3 minutes until softened.

6. Add the ground pork to the skillet and cook for 5-7 minutes until browned.

7. Add the breadcrumbs and water to the skillet and stir until well combined. Cook for an additional 2-3 minutes until the mixture thickens.

8. Add the chopped walnuts to the skillet and stir until well combined.

9. Place a spoonful of the pork mixture onto each palacsinta and roll it up tightly.

10. Place the rolled palacsinta into a baking dish and top with the sliced plums.

11. Bake the palacsinta in a preheated oven at 350°F for 10-15 minutes until the plums are soft and the palacsinta is heated through.

12. Serve the palacsinta with a dollop of sour cream on top.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 550
Fat: 35g
Carbohydrates: 35g
Protein: 25g

Substitutions for ingredients:
- Ground beef can be used instead of ground pork.
- Almonds can be used instead of walnuts.
- Apples can be used instead of plums.

Variations:
- Add some grated cheese to the pork mixture for extra flavor.
- Use different fruits such as peaches or apricots instead of plums.
- Add some chopped herbs such as parsley or dill to the pork mixture.

Tips and tricks:
- Make sure the palacsinta are cooked evenly on both sides.
- Use a non-stick skillet to prevent the palacsinta from sticking.
- Don't overfill the palacsinta with the pork mixture to prevent them from breaking apart.

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

Reheating instructions:
To reheat the palacsinta, place them in a preheated oven at 350°F for 10-15 minutes until heated through.

Presentation ideas:
Serve the palacsinta on a platter with a sprinkle of chopped herbs on top.

Garnishes:
Garnish the palacsinta with a dollop of sour cream and some chopped walnuts.

Pairings:
Serve the palacsinta with a side salad or some roasted vegetables.

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

Troubleshooting advice:
- If the palacsinta are sticking to the skillet, add more oil to the skillet before cooking.
- If the pork mixture is too dry, add more water to the skillet.

Food safety advice:
Make sure the pork is cooked through before serving.

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

Flavor profiles:
This dish is savory and slightly sweet with a nutty flavor from the walnuts and a tangy flavor from the sour cream.

Serving suggestions:
Serve the palacsinta as a main dish for lunch or dinner.

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Region: Hungarian

Taste: Sweet, Nutty, Fruity, Savory