Hungarian Pancake

Total Time:
1 hr 15 min
25 min
50 min

4 servings

  • Stew:
  • 4 cups cubed pork butt
  • 1 tablespoon paprika
  • 5 mushrooms, sliced
  • 2 carrots, sliced
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 Hungarian pepper, chopped
  • 1 jalapeno pepper, chopped
  • Salt and black pepper
  • Potato Pancake:
  • 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
  • For the stew: Preheat the oven to 400 degrees F. Place the pork, paprika, mushrooms, carrots, onions, peppers, salt and pepper in a roaster and roast 45 minutes.

  • 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.

  • 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.

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

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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