Hortobagy Style Savory Meat Pancakes

Hortobágy pancakes are a festive starter: thin pancakes filled with a paprika stew ragout, served in a sour cream sauce.

Pancakes

1. For the pancake batter mix the flour (200 g), the eggs (2), the milk (300 ml), the water (200 ml) and a pinch of salt until lump-free, then cook thin pancakes.

Meat filling

2. Chop the onion (2) finely, and fry it glassy in lard or oil.

3. Add the crushed garlic (2 cloves) and the paprika (2 teaspoons), then quickly pour in a little water, so the paprika does not burn.

4. Add the diced pork leg (500 g), the diced tomato peppers (2) and the tomato (1), salt and pepper it, and braise it tender under a lid.

5. Take out the softened meat, chop it finely or mince it, and mix it with a few spoons of the sauce, so it becomes a juicy filling.

6. Fill each pancake with the meat ragout and roll it up.

7. Thicken the remaining sauce with the sour cream (150 ml) mixed smooth with the flour (1 tablespoon), pour it over the pancakes, and warm it through.

Tip: Before serving you can bake the filled pancakes in the oven for a few minutes – this way they are even finer and the flavours come together.