Main courses
Hortobágy meat pancakes
Ingredients
12 tablespoons
flour
1 pinch of
salt
3
eggs
1/2 l
Mizo milk (2.8%)
as required
vegetable oil
1 db
onion
little
vegetable oil
salt
freshly ground black pepper
1 kg
minced pork
10 dkg
Mizo sour cream (20%)
Instructions:
Dice the peeled onion and toss in onto the heated vegetable oil. Add salt, pepper, add the meat and pour over water. Cover and simmer for 30 to 40 minutes. Drain, and stir in the sour cream into the juice.
Mix the ingredients of the dough and fry the pancakes in a little vegetable oil. We fill them all with the meaty ragout, and arrange it in a baking tray. Pour half of the sauce over it and bake in a preheated 150 degree oven for 10 minutes. Serve topped with the remaining sauce.