Hungarian Pancake Recipe

Name: Hungarian Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 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

Servings: persons

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

1
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.
2
For the potato pancake: Mix the onions, eggs, potatoes with their starch and some salt and pepper.
3
Add the flour until the batter becomes thick but not too thick.
4
Heat oil until hot in a pan.
5
Spoon the batter into the pan and form a pancake.
6
Fry on one side until brown, then flip and continue frying until both sides are brown, about 6 minutes.
7
Check the pork to make sure it is fully cooked.
8
Strain the juice from the meat and vegetables, add to a pan and simmer over low heat.
9
Slowly add flour into the juices to thicken the gravy.
10
Place the meat and vegetables on top of the potato pancake, cover with gravy and serve with sour cream.
11
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
12
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups cubed pork butt, 1 tablespoon paprika, 5 mushrooms, sliced, 2 carrots, sliced, and more.

Yes, Hungarian Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hungarian Pancake

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