Hortobágy meat pancakes

Method

1. 1

   Make the pörkölt

   Soften the onion in the lard, then remove from the heat and stir in the sweet paprika. Add the meat, tomato and pepper, season with salt, and simmer gently with a little water until tender.

   40 min
2. 2

   Cook the pancakes

   Whisk the flour, egg, milk, mineral water and a pinch of salt into a smooth batter, then fry thin pancakes in a lightly oiled pan.

   15 min
3. 3

   Prepare the filling

   Lift the cooked meat out of the sauce, finely chop or mince it, then mix it with a little of the pörkölt sauce so it stays juicy.

   5 min
4. 4

   Fill the pancakes

   Pile the meat filling into the centre of each pancake, fold in the two sides and roll them up.

   5 min
5. 5

   Sauce and bake

   Mix the sour cream with flour to make a thickening, stir it into the remaining pörkölt sauce and simmer until thickened, then pour over the pancakes and reheat in the oven.

   10 min