Potato pancake with stew and vegetables
Ingredients
- Hungarian Mix Hortex 1 package
- Chicken broth 1 l
- Beef leg 500 g
- Rapeseed oil 100 ml
- Wheat flour 60 g
- Butter 20 g
- Garlic 1 clove
- Tomato paste 1 tablespoon
- Sweet paprika 1 teaspoon
- Salt, pepper
- Potatoes 1 kg
- Rapeseed oil for frying 100 ml
- Wheat flour 60 g
- Eggs 2
- Onion 2
- Thick sour cream 4 tablespoons
- Garlic 3 cloves
- Chives 1 bunch
- Dried marjoram 1 tablespoon
- Salt, freshly ground black pepper
Preparation
In a pot with heated butter and oil, add the contents of the Hungarian mix and mix well. Then add the finely diced beef and garlic and sauté for a while. After a while, add sweet paprika, combine with tomato paste, salt and pepper. Thicken the mixture slightly with chicken broth mixed with flour and bring to a boil.
Meanwhile, put the potatoes, garlic, and onions in a blender and blend gently. Add egg, flour, and spices. On a large, heated pan, fry portions of the mixture (move the pan so that the batter is evenly spread).
When the pancake becomes lightly browned on the bottom, flip it over to the other side (be careful not to burn yourself with hot oil). After baking, transfer it onto a paper towel to drain the oil, and then put a portion of goulash on top.
It tastes best with thick sour cream and freshly chopped chives.
