Hungarian Placki Potato Pancakes With Spicy Tomato Beef Sauce Recipes

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HUNGARIAN PANCAKE



Hungarian Pancake image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

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
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

Steps:

  • 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.

HUNGARIAN POTATO PANCAKES



Hungarian Potato Pancakes image

Make and share this Hungarian Potato Pancakes recipe from Food.com.

Provided by Chef Gorete

Categories     Potato

Time 40m

Yield 12-16 pancakes, 6-8 serving(s)

Number Of Ingredients 5

6 medium potatoes, shredded (approx. 5 cups)
2 eggs, well beaten
7 tablespoons all-purpose flour
1 teaspoon salt
1 tablespoon oil

Steps:

  • Shred the raw potatoes into a bowl. In a separate bowl, beat the eggs until thick and lemon coloured. Blend the potatoes, flour salt and oil into the eggs and mix until combined. Heat a lightly oiled frying pan then drop batter by spoonfuls onto the hot pan, flattening the batter (batter will be thick) to even out the pancake. Cook, turning once until golden brown.
  • Note: If you spray the shredder with non-sticking cooking spray prior to shredding the potatoes, they will not stick.
  • Delicious served with creamed spinach.

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