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Hortobagy Pancakes
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Hortobagy Pancakes
Pancakes are a Hungarian favourite, whether stuffed with dried fruit, nuts and orange zest or, like these, filled with beef and topped by a rich sauce.
- Preparation time: 15 minutes
- Cooking time: 20 minutes
Serves: 4
Ingredients
- filling
- 1 tbsp Vegetable oil
- 2 Garlic cloves, crushed
- 500g Beef mince
- 1 tbsp Soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp Sour cream
- sauce
- 1½ tsp Sweet paprika
- 300ml Sour cream
- 1 tsp Plain flour
- ½ Beef stock cube
- ½ tsp Caster sugar
- 1 Clove
- ½ tsp Fresh thyme leaves
- 1 Green pepper, in matchsticks
Method
- Whether homemade or bought, set your pancakes aside in a warm place.
- Heat the oil in a medium frying pan and fry the crushed garlic for a minute. Add the beef mince, soy sauce and worcestershire sauce; season. Brown the meat well. Drain the juices into another pan, then stir the sour cream in with the meat.
- Place 2–3 tbsp meat mixture in the centre of a pancake. Fold up the pancake at both ends and roll it up to make it about the size of a pack of cards. Keep warm.
- Stir the paprika into the meat juices in the second pan. Beat the sour cream together with the flour, and slowly add over a low heat to make a rich pink sauce. Dissolve the stock cube in 150ml water and add to the sauce with the sugar, clove and thyme. The paprika will need 10–15 minutes over a low heat to amalgamate properly. Season.
- Finally, remove the clove. Serve the pancakes with the sauce ready to pour over them, and with the green pepper on the side as a garnish.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1669.416kJ 399.0kcal |
|---|---|
| Fat | 29.0g |
| Saturated Fat | 12.0g |
| Sugars | 5.0g |
| Salt | 1.1g |
This recipe was first published in February 2010.
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