Hungarian Pancakes Recipe
For Hungarian cuisine, dishes with a lot of sauce are considered classics. The characteristic aroma of the national cuisine is given by onions and capsicum. We offer to cook classic spicy Hungarian pancakes with delicious tomato and cream sauce and meat filling.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Finely chop the onion. Fry in sunflower oil until transparent.
  2. Add the minced meat. Minced meat can be any, I have a mixture of pork, beef and chicken. Simmer until the minced meat is ready. It would be nice to break all the lumps.
  3. Peel tomatoes (if any), finely chop. Finely chop the parsley. Add parsley, tomatoes (along with juice), water, paprika, cumin to the minced meat. Add salt and pepper to taste. Simmer for a few minutes (from 3 to 5).
  4. Add 50 ml of sour cream, mix thoroughly. Warm. Transfer the meat filling to a sieve or colander and let the sauce drain into a separate container.
  5. Bake thin unsweetened pancakes according to any favorite recipe.
  6. Put 1 tablespoon of meat filling on a pancake and wrap the bottom edge first, then cover the sides and roll up. Grease the baking dish with butter and lay out the pancakes. I did it in batch forms, but it doesn’t matter, you can take one big one.
  7. Add 100 ml of sour cream and flour to the sauce. Mix thoroughly until smooth. If necessary, sprinkle with salt.
  8. Preheat the oven to 175 degrees. Pour the pancakes with the resulting sauce and bake in the oven for 15 minutes. Serve with the remaining sauce in the mold.
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