Recipe courtesy of Ted Wietrzykowski
Hungarian Pancake
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1825
- Total Fat
- 146
- Saturated Fat
- 21
- Carbohydrates
- 66
- Dietary Fiber
- 9
- Sugar
- 7
- Protein
- 65
- Cholesterol
- 340
- Sodium
- 1841
- Total: 1 hr 15 min
- Prep: 25 min
- Cook: 50 min
Ingredients
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
Directions
- 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.