Usually the pancakes are made around 6-7cm in diameter, here each one is made the size of a breakfast plate around 18 – 20cm in diameter.
Try and made the pancake as thin as possible ( I think mine were a bit too thick!)
Serve with a portion of your favourite Hungarian style gulasz on top and a large dollop of soured cream and a sprinkling of sweet ground paprika.
Ingredients – Kartoflane placki
4 large starchy potatoes such as King Edward or Maris Piper
1 medium or large onion
1 egg or just the egg yolk
Salt & pepper
Oil for frying
Peel the potatoes then grate them using the fine size of the grater into a large bowl – this is the part that takes time – I have tried using the coarse grate but they are not as good.
Leave to stand for a few minutes and the water from the potatoes will rise to the surface. If the potatoes are very watery pour of some of the water. The easiest way is to tip up the bowl slightly over the sink and hold down the potatoes with the palm of your hand.
Peel the onion and also fine grate it and add to the potatoes. This is the part that would often result in the grating of my knuckles as I tried to use every last bit of onion – I now often use some form of electrical mini-chopper to get a pulp of onion.
Add the egg, salt & pepper.
Add enough plain flour so that the mixture is thick.
Heat some oil in a frying pan, a thick cast iron one is ideal.
Place large spoonfuls of the mixture onto the hot oil and flatten it out to make a large circle.
Fry till golden on both sides.
It should be thin and slightly crispy at the edges.
Do not have the pan too hot or it will burn on the outside and be raw in the centre.
Do not have the pan too cool or it will end up too greasy and not crispy.
Have ready your favourite Hungarian style gulasz – cooked and hot.
Place a portion in the centre of the pancake.
Add a dollop of soured cream.
Sprinkle with sweet, ground paprika.
Served on Meakin – Topic plates – from the late 1960s.
If served on top of a large, breakfast plate sized potato pancake this is known as a
węgierski placek – Hungarian pancake.
Make this a day ahead of when you need it, cook the dish for at least 3 hours and leave it to cool.
The next day cook it again for at least 1 hour, you might have to add a little water or stock but not too much, the sauce should be thick not watery.
Using a slow cooker
Nowadays I often make gulasz using a slow cooker instead of the oven.
I made a gulasz using pork shoulder and cooked it in the slow cooker for 8 hours.
Pork gulasz served in a dish by J & G Meakin Studio Pottery
Unknown Design Name
Luxury Style Gulasz
All houses in Poland have cellars and even people living in block of flats have a cellar area of their own; if you ever get the chance to look in these you will find that they are filled with: jams, preserves, bottled fruit and vegetables, sauerkraut and salted gherkins.
Bottled sweet red peppers in brine are often found amongst these jars. The addition of the peppers from one of these jars to the gulasz makes it even better.
Of course if like me you do not have the home-made variety you can buy these from most delicatessens or supermarkets now.
One Of My Two Cellars
You can use fresh red peppers and I use these when they are plentiful, either will make a delicious gulasz but I think I like ones with the bottled peppers best.
The recipe is a variation on the classic gulasz but you have to use less stock or you will end up with it being too watery due the water content of the peppers – especially the fresh ones.
500g stewing beef or shoulder or spare rib pork
2 cloves of garlic
3 tablespoons of tomato purée
150ml chicken stock – can be made from stock cubes
2 teaspoons of (sweet) paprika (not smoked)
1 bay leaf
Jar of bottled red peppers or 3 to 4 fresh red peppers
2 -3 tablespoons of soured cream
2 tablespoons of plain flour
Salt & ground black pepper
Oil for frying
Paprika to dust on the top
Pre heat the oven to Gas Mark 3 – 1600C
Roughly chop the onions and crush the garlic
Mix the tomato purée and the paprika in the stock
If using the bottled peppers cut them into long strips and then cut these into halves
If using the fresh peppers, cut them into long strips, de-seed them and cut these into halves
Cut the meat into cubes and coat the pieces in a mixture of flour, salt and ground pepper
In a frying pan heat the oil until it is hot and fry the meat until all the sides are sealed
Place the meat into a casserole dish
Fry the garlic and onions in the frying pan, adding some oil if necessary but trying not to use too much or the dish will be greasy
Add the onions to the meat then add the bay leaf and some more ground pepper
Add the peppers to the dish and mix the contents together
Pour the stock mixture into the casserole dish and put on the lid
Cook in the oven until the meat is tender, this could be about 3 ½ to 4 hours but often I find it needs longer.
When you are ready to serve the gulasz, mix in one to two tablespoons of soured cream and then put the other tablespoon of soured cream on top in the centre and dust some extra paprika on this.
Serve as for the classic style gulasz.
Here served in a dish by J & G Meakin – Topic from 1967