Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 1/4 cups (300ml) milk
  • 2 tablespoons melted unsalted butter, plus more for greasing the pan
  • Optional: 1 tablespoon granulated sugar
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1.5 pounds (680g) ground beef (at least 80% lean)
  • 1 tablespoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground caraway seeds
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup (240ml) beef broth
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Optional: 1 tablespoon tomato paste
  • 1 cup (240ml) sour cream
  • Optional: Fresh parsley or chives, chopped, for garnish

Instructions:

  1. Whisk together flour, salt, egg, milk, and melted butter until smooth. Let batter rest for 15 minutes.
  2. Heat a lightly greased skillet over medium heat. Pour a thin layer of batter into the pan and swirl to coat. Cook for 1-2 minutes per side, or until golden brown. Repeat with remaining batter, stacking pancakes on a plate.
  3. Heat olive oil in a large saucepan over medium heat. Sauté onion until softened and translucent. Add garlic and cook until fragrant.
  4. Add ground beef to the saucepan and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  5. Stir in paprika, smoked paprika, caraway seeds, and cayenne pepper (if using). Add diced tomatoes, beef broth, bay leaf, tomato paste (if using), salt, and pepper. Bring to a simmer, then reduce heat and cook, covered, for at least 45 minutes, or until the sauce has thickened and the beef is tender. Remove the bay leaf. Shred the beef using two forks.
  6. Place a few tablespoons of the beef filling in the center of each pancake. Fold in half, then in half again, to form a triangle.
  7. For a truly authentic touch, you can arrange the filled pancakes in a baking dish, top with a little extra sauce and sour cream, and bake at 350°F (175°C) for 15-20 minutes, or until heated through.
  8. Top with sour cream and fresh parsley or chives, if desired. Serve the minced beef hungarian hortobgyi pancakes.