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    Is Hungarian potato pancake really Hungarian? Or maybe it’s Polish potato pancake with Hungarian goulash? [RECIPE]

    Placek po węgiersku, so the Hungarian potato pancake, contrary to its name, is not a dish that originated in Hungarian cuisine. It is a potato pancake served with goulash, for which Polish and especially Podhale cuisine is famous. However, it is possible to see Hungarian influences in this dish.

    In Hungary, goulash is eaten primarily with a slice of bread. Combining it with a potato pancake is not a Hungarians’ cup of tea. They do not have a taste for potato pancakes. More popular there is langos, a deep-fried yeast dough pancake. Hungarians, however, have inspired in their way both Poles and bordering Slovaks to layer their native pancakes with a meat dish. Since Slovakia was once part of Hungary, one can guess that this is where the dish originated, although there is no evidence of this. 


    In contrast to Hungarians, Poles love potato pancakes in any form. Some eat them with sugar, others with sour cream or crackling. Either way, Poles also love ‘Hungarian potato pancakes,’ so the ‘placek po węgiersku.’ Hungarian goulash is a flavorful and luscious pork stew seasoned with lots of ground pepper, topped with carrots, peppers and optional sautéed mushrooms.






    • 1 kg of pork shoulder 
    • 100 g/ 3.5 oz of steamed or cooked bacon
    • 1 large onion
    • 2 medium carrots
    • 1 pepper
    • 2 tbsp of olive oil
    • 2 tbsp of lard (or olive oil)
    • 4 teaspoons of ground sweet paprika
    • 1 teaspoon ground hot paprika
    • 3 teaspoons of dried ramson (if you like)
    • approx. 1 l of hot broth or stock
    • 2 tablespoons of soy sauce
    • 2 bay leaves
    • 3 allspices
    • 2 tbsp of tomato concentrate
    • 200 g/ 7 oz of mushrooms (optionally)
    • 2 tbsp of butter
    • 2 tbsp of flour




    1. Cut the meat and bacon into cubes. 
    2. Peel and dice the onion. 
    3. Peel and slice the carrots. 
    4. Cut the peppers into cubes.
    5. In a wide pot, heat a tablespoon of olive oil, add bacon and onions, and fry them.
    6. Add the other tablespoon of oil, put in the carrots and pepper and stir-fry everything for a few minutes.
    7. Meanwhile, in a separate pan, heat lard (or olive oil) and fry the pieces of meat. 
    8. Season them with salt and pepper and move them to the pot with the vegetables. If you have, you can add about 1/3 cup of wine (red or white) and evaporate for a while over higher heat.
    9. Season with ground paprika and ramson if you like. Pour in hot broth (or stock) in the amount necessary to cover the ingredients. 
    10. Add soy sauce, allspice and bay leaf, cover and simmer on low heat for about an hour and a half, until the meat is tender. 
    11. Finally, add tomato concentrate and fried mushrooms (if you like).
    12. In a frying pan, heat butter well, add flour and fry for a while stirring. Move to the pot, mix thoroughly and boil.
    13. While the goulash is boiling you can start making potato pancakes ⤵️

    Lazy Saturday? Let’s make potato pancakes! [RECIPE]

    1. The only difference is the size of the potato pancakes. While frying, remember to pour the mixture on the whole surface of the pan. 
    2. Fry on medium heat for about 4 minutes until golden brown, then flip on the other side and fry again for about 4 minutes.
    3. Put the fried potato pancake on a plate, top with hot goulash and fold in half or leave ‘open.’ 
    4. Pour thick cream over the top and sprinkle with parsley.
    5. You can also serve it with some salad. 

    Enjoy ?



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