Potato pancakes with goulash, "Hungarian style" (Placki po węgiersku)

1. Cut the meat into 2 cm cubes. In a pan, cook the finely chopped onion in the oil for 8 minutes until translucent, then take the pan off the heat, stir in the paprika and immediately add the meat.

2. Seal the meat all over on high heat, add the tomato purée and the sweet peppers cut into strips, season with salt and pepper, pour in half the water, cover and braise over low heat for 1 hour, topping up with water bit by bit, until the meat is tender and the sauce thick.

3. Meanwhile finely grate the potatoes, squeeze out the liquid and mix with the egg, the flour and a pinch of the salt from the goulash.

4. Heat the vegetable oil in a large frying pan and fry thin, palm-sized pancakes by the spoonful for 3-4 minutes per side until golden and crisp; drain on kitchen paper.

5. Put one large pancake (or two) on each plate, spoon plenty of hot goulash onto one half and fold the pancake over it.

6. Top with a spoonful of sour cream and serve at once, while the pancake is crisp.

Tip: One of the most popular dishes in Polish restaurants, this is Poland's take on Hungarian goulash – named after its paprika sauce; you wouldn't eat it this way in Hungary, but in Poland it's a legend.