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Goulash pancake served with beef filling and sour cream
Hungarian goulash filled pancakes served with fresh sour cream

Hungarian beef goulash pancakes

Author: Flavelo
Recipes Main Courses Quick Meals
Although named 'Goulash', the filling is actually a thick stew (Pörkölt). Authentic Goulash is a soup, which wouldn't stay inside a pancake. This dish is a concentrate of classic Hungarian flavours: slow-cooked beef, caramelised onions, and paprika meeting soft dough. The stew's juices permeate the pancake, delivering an authentic experience in every bite.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan/Pot for the stew
  • Frying pan
  • Wooden spoon

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Sauté the finely chopped onion in oil until translucent.

Tip: Take your time, the onion gives the sauce its body.
2 ✓

Remove from heat, stir in the paprika, then add the meat and tomato purée. Sear briefly, then pour in just enough water to cover.

Tip: Do not burn the paprika, or it will become bitter. Its colour and flavour dissolve in fat.
3 ✓

Season with salt, pepper, caraway, and crushed garlic. Simmer covered on low heat until tender (approx. 1-1.5 hours).

Tip: Beef needs time to soften. If the liquid evaporates, replenish it, but you should end up with a thick sauce.
4 ✓

Meanwhile, fry the pancakes in the usual way.

5 ✓

When the meat is tender, fill the pancakes with the stew. Serve with sour cream and parsley.

Recipe FAQ

What meat should I choose?
Beef shin is best because it has high collagen content, yielding a thick, succulent stew.

Ingredients

  • 200 g Plain flour
  • 2 pcs Eggs
  • 250 ml Milk
  • 1 pinch Salt
  • 20 ml Oil
  • 400 g Beef (shin or neck, cut into small cubes)
  • 2 pcs Onions
  • 2 cloves Garlic
  • 1 tbsp Paprika powder
  • 1 tbsp Tomato purée
  • 1 tsp Ground caraway seeds
  • 1 tsp Salt (for the stew)
  • 100 g Sour cream
  • 1 bunch Parsley