Hungarian Pancake

By exdircomp

Ingredients

• Potato Pancake:
• 4 cups cubed pork butt or chuck beef
• 1 tablespoon paprika
• salt
• pepper
• bay leaves
• 5 mushrooms, sliced
• 2 carrots, sliced
• 1 onion, chopped
• 1 red pepper, chopped
• celery root
• 1 Hungarian pepper, chopped
• 1 jalapeno pepper, chopped
• Salt and black pepper
• 1/4 cup ground onions
• 4 eggs
• 3 potatoes, peeled and ground, starch reserved
• Salt and pepper
• 1 cup flour, plus more for thickening gravy
• Vegetable oil, for frying
• Sour cream, for serving

Preparation

Step 1

For the stew: Preheat the oven to 400 degrees F. Place the pork, paprika, bay leaves salt and pepper in pot cover with water and place covered in oven for 1 hour. Pull out and add mushrooms, carrots, onions, peppers, celery root, salt and pepper in a roaster and roast 1 hour 30 minutes.

Check the pork to make sure it is fully cooked. Strain the juice from the meat and vegetables, add to a pan and simmer over low heat. Slowly add flour into the juices to thicken the gravy.

For the potato pancake: Mix the onions, eggs, potatoes with their starch and some salt and pepper. Add the flour until the batter becomes thick but not too thick. Heat oil until hot in a pan. Spoon the batter into the pan and form a pancake. Fry on one side until brown, then flip and continue frying until both sides are brown, about 6 minutes.



Place the meat and vegetables on top of the potato pancake, cover with gravy and serve with sour cream