Hungarian Palacsintena
"1890 Recipe for stuffed Hungarian Palacsinta"
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 1 lb boned leg of veal
- 2 tablespoons fat
- 1 medium chopped onion
- 1 teaspoon paprika
- 1⁄2 cup sour cream
- salt and pepper, to taste
directions
- Make a stew by mincing the meat and onion, mixed with 2 tablespoons of sour cream, and add salt and pepper to taste. Boil the juice of the stew together with the remaining sour cream. Make up 12 palacsinta and fill with the minced meat, tucking in the ends. Arrange in an ovenproof dish and pour the paprika and sour cream sauce over the pancakes. Heat through in the oven, sprinkle with sour cream and serve decorated with parsley.
- For variation: You can substitute slices of ham for the veal meat. In this case, you will rap slices of cooked ham inside the pancake (Palacsinta) and make the stew out of boiled potatoes. Saute the onions in 1 tablespoon of fat. Boil about 3 medium white potatoes. Mash the potatoes; add the sour cream, sauteed onions, salt and pepper.
- [Note: Recipe for Hungarian Palacsinta is in my Copyright 2006, Gelb Organization, L.L.C. cookbook which is located at my site www.gelb.com/gayninetiescookbook/].
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Recently retired, I am an amateur chef. My grandparents ran an elite restaurant in the late 1800's and my grandmother was one of the first women Master Chefs. French born in 1860 in Nice, France, she was one of the youngest students (age 15) to study privately under Master Chef Georges Auguste Escoffier. After completing her courses, she relocated to New York City and married a prominent second generation restaurateur and created an entire new cuisine based upon German, Hungarian and Jewish cultural heritages adding to each dish her French culinary expertise.
I have compiled all her famous recipes and will place some of them on this site from my recently published eBook entitled "Authentic Original 1890 Recipe Cookbook".
