Placki po węgiersku Recipe

Name: Placki po węgiersku
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Polish-Hungarian fusion
Ingredients: 1 kg potatoes, peeled; 1 onion, grated; 2 eggs; 3 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; oil for frying; 500 g pork shoulder, cubed; 2 tablespoons vegetable oil; 2 onions, diced; 2 cloves garlic, minced; 2 tablespoons paprika; 1 teaspoon caraway seeds; 1 bay leaf; 1 red bell pepper, diced; 2 tomatoes, peeled and chopped; 1 cup beef broth; 1 tablespoon tomato paste; 1/2 cup sour cream

Polish-Hungarian fusion · Main course · 75 min total

Placki po węgiersku recipe videos

Polish potato pancakes served with a rich Hungarian-style goulash sauce, a hearty and comforting dish perfect for a filling dinner.

30
min prep

45
min cook

4
servings

650
kcal/serving

Ingredients

1 kg potatoes, peeled
1 onion, grated
2 eggs
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
oil for frying
500 g pork shoulder, cubed
2 tablespoons vegetable oil
2 onions, diced
2 cloves garlic, minced
2 tablespoons paprika
1 teaspoon caraway seeds
1 bay leaf
1 red bell pepper, diced
2 tomatoes, peeled and chopped
1 cup beef broth
1 tablespoon tomato paste
1/2 cup sour cream

Instructions

Grate the potatoes and the 1 onion using a fine grater. Place in a colander and squeeze out excess liquid. Transfer to a bowl.
Add eggs, flour, salt, and pepper to the potato mixture. Stir until well combined.
Heat oil in a large skillet over medium heat. Drop spoonfuls of the potato mixture into the hot oil and flatten into pancakes. Fry for 3-4 minutes per side until golden and crispy. Drain on paper towels. Repeat with remaining batter.
For the goulash: Season pork cubes with salt and pepper. Heat 2 tablespoons oil in a large pot over medium-high heat. Brown the pork in batches, then set aside.
In the same pot, add diced onions and cook until softened, about 5 minutes. Add garlic, paprika, caraway seeds, and bay leaf. Cook for 1 minute.
Stir in bell pepper, tomatoes, beef broth, and tomato paste. Return the pork to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes until meat is tender.
Stir in sour cream just before serving. Serve the goulash over the potato pancakes.

Tips

For extra crispy pancakes, squeeze out as much liquid from the grated potatoes as possible.
The goulash can be made a day ahead; reheat gently before serving.
Garnish with fresh parsley or chives if desired.

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