Stuffed Pancakes À La Hortobágy

Hortobágyi Húsos Palacsinták


  • 1 pound lean veal, diced
  • 2 medium-sized onions, chopped fine
  • 1 teaspoon salt
  • 1 tablespoon lard
  • cups sour cream
  • 12 pancakes (see Basic Pancakes)
  • ¼ cup flour
  • 1 tablespoon paprika


  1. Sauté diced veal, onions and salt in lard for 5 minutes.
  2. Cover and cook for 5 more minutes.
  3. Remove most of the juices from the pan and reserve.
  4. Add 2 tablespoons sour cream to the veal and simmer for about 30 minutes.
  5. Fill pancakes with the cooked veal and roll. Put pancakes on a serving casserole.
  6. Mix remaining sour cream with flour and add reserved pan juices and the paprika. Bring to a simmer.
  7. Strain over pancakes and serve immediately.