Hungarian Pancake

Hungarian Pancakes

slightly adapted from Polish Village Cafe


4 pork chops, trimmed, removed from bones and cubed

2 t. paprika

4 oz. sliced mushrooms

2 carrots, scraped and sliced

1 onion, chopped

1 green pepper, seeded and chopped

1 Hungarian wax pepper, seeded and chopped

salt and pepper to taste

1 (15 oz) can beef broth

Combine all ingredients in a dutch oven and bake in a preheated 350* oven for 2-3 hrs or until pork is fork tender.  Alternatively, place in a crockpot and cook on high for 4-6 hrs or low for 8-10 hrs.


1/2 of a small onion, chunked

3 potatoes peeled and chunked

4 eggs

salt and pepper to taste

1 c. flour

vegetable oil for frying

Place onion and potatoes in a food processor and pulse until finely ground.  Pour into a large bowl and add eggs, salt, pepper and flour.  Batter should be thick but not too thick, add more flour if needed.  Heat oil in a large skillet over med high heat until hot.  Pour batter into skillet and cook until bottom is browned and top is partially set about 5-10 minutes. Flip out onto a plate and then flip the pancake from the plate into the skillet to brown the other side, about 5 or 6 minutes.

To serve:

Flip potato pancake onto a plate and top with the stew.  Garnish with sour cream if desired.  Cut pancake into 4 wedges and serve with additional sour cream.