How to make Hortobágyi meat pancakes with paprika sauce

Ingredients:

• 4 savoury pancakes

• 400 g shoulder of veal / chicken meat

• 0,5 dl oil

• 3 dl sour cream

• 1 dl cream

• 20 g fine flour

• 1 onion

• 20 g ground paprika

• table salt

For the pancake batter:

• 150 g flour

• 2 eggs

• 5 dl milk

• pinch of salt

• 0,5 dl oil (plus oil for the frying)

Pancakes: Break the eggs into a bowl, add the flour and salt, and mix until smooth. Then add the milk and oil. Make the pancakes one at a time in a frying pan, frying one ladle of batter in one spoonful of oil.
Fricassee of veal / chicken seasoned with red pepper: Finely chop the onion, and sauté in oil until soft. Sprinkle with ground paprika. Chop the meat into small cubes and add to the onions. Pour over enough water to cover the meat and onion. Add salt, cover with a lid, and cook until tender. Next thicken with the sour cream thickened with flour, and the cream. Season and heat thoroughly. Remove the meat and leave it to cool. When cool, chop finely or mince. Strain the sauce through a fine sieve, and mix part of it with the minced meat until the mixture becomes spreadable. Divide the meat mixture equally between the pancakes. Turn in the edges and roll up. Heat thoroughly in the oven. Pour on the hot sauce and serve.

Recommended wine: Mátraaljai Kékfrankos Rosé