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Traditional Hortobágyi Húsos Palacsinta: Savoury Meat-Filled Crêpes in Paprika Sauce
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Hungary
115 minutes
Serves 4
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Traditional Hortobágyi Húsos Palacsinta: Savoury Meat-Filled Crêpes in Paprika Sauce
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Cook onion in lard until soft. Remove from heat and stir in paprika, then add tomato, wax pepper, meat, salt and water. Cover and braise gently until very tender, 45–60 minutes.
Ingredients quick view
8 thin unsweetened palacsinta crêpes
700 g bone-in chicken thighs or veal shoulder
2 tbsp lard
2 onions, finely chopped
2 tbsp sweet Hungarian paprika
1 tomato, chopped
1 Hungarian wax pepper, chopped
1 tsp salt
250 ml water
200 g sour cream
1 tbsp plain flour
1 tbsp chopped parsley, optional
Tips quick view
Braising meat first produces both the filling and the essential sauce.
Keep the crêpes thin and unsweetened.
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