©Stine Christiansen | Foodstyling: Thomas Steinmann

Hortobágyi Palacsinta as in Hungary with veal mince and paprika

Name: Hortobágyi Palacsinta as in Hungary with veal mince and paprika
Cook time: T01:30
Yield: 6
Ingredients: 3 Stück Eggs; 120 g Flour; 240 ml Milk; Prise Salt; Oil for deep-frying; 60 ml Olive oil; 1 Large onion, diced; 400 g Minced meat, veal; 300 g Chopped tomatoes; 240 ml Water; 2 TL Paprika, sweet; 2 TL Paprika, hot; ¼ TL Caraway seeds; 125 g Sour cream; Salt; Black pepper; Meat stock; 30 g Flour; 250 g Sour cream; Prise Salt; ½ TL Paprika powder; Black pepper; 100 g Butter; 2 TL Paprika; Prise Salt; Parsley, chopped, to garnish

Recipe

The Hungarians invented the pancake - but it has only been around in this legendarily rich version since the 19th century.

The Editors

Cooking time: 1 hour 30 minutes

Ingredients for the crêpes

Ingredients (6 servings)
3	piece(s)	Eggs
120	g	Flour
240	ml	Milk
	pinch	Salt
		Oil for deep-frying

Ingredients for the filling

Ingredients (6 servings)
60	ml	Olive oil
1		Large onion, diced
400	g	Minced meat, veal
300	g	Chopped tomatoes
240	ml	Water
2	teaspoon(s)	Paprika, sweet
2	teaspoon(s)	Paprika, hot
¼	teaspoon(s)	Caraway seeds
125	g	Sour cream
		Salt
		Black pepper

For the sauce

Ingredients (6 servings)
		Meat stock
30	g	Flour
250	g	Sour cream
	pinch	Salt
½	teaspoon(s)	Paprika powder
		Black pepper

For the paprika butter

Ingredients (6 servings)
100	g	Butter
2	teaspoon(s)	Paprika
	pinch	Salt
		Parsley, chopped, to garnish

For the pancakes, whisk together the eggs, flour and milk and fry in a well-oiled, non-stick frying pan. When the underside of the pancake is nicely browned, turn it over.
For the filling, heat the olive oil over a medium heat and sauté the onion until translucent. Add the meat and cut into small pieces. Fry until browned. Stir in the tomatoes and water. Add paprika, caraway seeds, a little salt and pepper. Cook, stirring occasionally, until the sauce thickens. Stir in the sour cream.
Place a fine-mesh sieve over a medium-sized bowl. Pour the mince into the sieve and leave to drain.
To fill the crêpes, spoon 2 to 3 tablespoons of the meat mixture onto the bottom third of a flat crêpe, leaving a 3-centimeter border around the edges. Fold in the sides and roll up. Place seam side down in a lightly greased baking dish. Repeat the process with the remaining crêpes and filling.
Mix 30 grams of flour and 250 grams of sour cream with the drained liquid from the meat until smooth. Add 1 pinch of salt, pepper and paprika. About the prepared crêpes. In to 175 °C Bake in a preheated oven for about 15 minutes until the sauce is bubbling.
To make the paprika butter, melt the butter in a small heavy-bottomed pan, stirring from time to time until it turns slightly brown. Remove from the heat and stir in the paprika and 1 pinch of salt.
Serve the hot pancakes garnished with sour cream, a dash of paprika butter and chopped parsley.

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