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Hortobágyi Palacsinta is a savory Hungarian dish that combines the lightness of pancakes with a hearty meat filling, topped with a rich paprika sauce. This beloved comfort food is a staple in Hungarian cuisine, cherished for its flavorful combination of tender chicken or veal, onions, and spices, all enveloped in a delicate pancake wrapper. Whether enjoyed as a satisfying lunch or a comforting dinner, Hortobágyi Palacsinta is sure to delight your taste buds and warm your soul.

Ingredients:

For the Pancakes:

1 cup all-purpose flour

2 eggs

1 1/4 cups milk

Pinch of salt

Vegetable oil for frying

For the Filling:

1 lb chicken or veal, cooked and shredded

1 onion, finely chopped

1 tablespoon sweet Hungarian paprika

1/2 cup sour cream

Salt and pepper to taste

For the Paprika Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups chicken or beef broth

2 tablespoons sweet Hungarian paprika

Salt and pepper to taste

Instructions:

In a mixing bowl, whisk together the flour, eggs, milk, and salt until smooth to make the pancake batter. Let it rest for 15 minutes. Heat a non-stick skillet over medium heat and lightly grease it with vegetable oil. Pour a ladleful of batter into the skillet, swirling to coat the bottom evenly. Cook until the edges start to lift and the bottom is golden brown, then flip and cook the other side until done. Repeat with the remaining batter to make several pancakes. In a separate pan, sauté the chopped onion until soft and translucent. Add the cooked, shredded chicken or veal to the pan and sprinkle with sweet Hungarian paprika. Cook for a few minutes until heated through. Stir in the sour cream and season with salt and pepper to taste. Remove from heat and let the filling cool slightly. Spoon the filling onto each pancake and roll them up like cigars. Place the rolled pancakes in a baking dish, seam side down.

For the Paprika Sauce:

In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux and cook for a minute.

Gradually whisk in the chicken or beef broth until smooth. Add the sweet Hungarian paprika and season with salt and pepper to taste.

Simmer the sauce until thickened, then pour it over the rolled pancakes in the baking dish.

Bake the Hortobágyi Palacsinta in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.

Serving:

Serve the warm Hortobágyi Palacsinta topped with additional paprika sauce and a dollop of sour cream, garnished with chopped fresh parsley. Enjoy this comforting Hungarian dish as a satisfying meal with a side salad or pickled vegetables.

Hortobágyi Palacsinta is a testament to the rich culinary heritage of Hungary, combining the delicate texture of pancakes with the robust flavors of savory meat and paprika sauce. Whether you're craving a taste of Hungary or simply looking for a delicious and satisfying meal, Hortobágyi Palacsinta is sure to hit the spot.