“1890 Recipe for stuffed Hungarian Palacsinta”
1hr 15mins

Ingredients Nutrition

  • 1 lb boned leg of veal
  • 2 tablespoons fat
  • 1 medium chopped onion
  • 1 teaspoon paprika
  • 12 cup sour cream
  • salt and pepper, to taste


  1. 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.
  2. 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.
  3. [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/].

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