European
Hungary - Starters
Hortobágyi Palacsinta
Chef's Menu Description
Savory thin crêpes stuffed with minced chicken stewed in rich paprika and onions, baked in a velvety sour cream paprika sauce.
Ingredients
- • 8 savoury thin crêpes (palacsinta)
- • 400g minced cooked chicken or veal
- • 1 large onion, finely chopped
- • 2 tbsp sweet Hungarian paprika
- • 200ml sour cream (tejföl)
- • 150ml chicken broth
- • 2 tbsp lard or oil, 1 tbsp flour, salt and pepper
Preparation Steps
1
Phase 1
Sauté the chopped onion in lard until golden. Remove from heat, stir in paprika, minced meat, and 100ml broth. Simmer for 10 minutes, then season with salt and pepper.
2
Phase 2
Strain the meat, reserving the cooking liquid. Whisk the reserved cooking liquid with flour and sour cream, simmering gently to create a velvety paprika sauce.
3
Phase 3
Mix a spoonful of sauce into the minced meat filling. Place portions onto each crêpe, fold the sides inward, and roll into neat packages.
4
Phase 4
Place crêpes into a buttered baking dish, ladle over the paprika cream sauce, bake at 180°C for 15 minutes, and garnish with fresh parsley and extra sour cream.