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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make a stew by mincing the meat and onion, mixed with 2 tablespoons of sour cream, and add salt and pepper to taste. Boil the juice of the stew together with the remaining sour cream. Make up 12 palacsinta and fill with the minced meat, tucking in the ends. Arrange in an ovenproof dish and pour the paprika and sour cream sauce over the pancakes. Heat through in the oven, sprinkle with sour cream and serve decorated with parsley. | 2. For variation: You can substitute slices of ham for the veal meat. In this case, you will rap slices of cooked ham inside the pancake (Palacsinta) and make the stew out of boiled potatoes. Saute the onions in 1 tablespoon of fat. Boil about 3 medium white potatoes. Mash the potatoes; add the sour cream, sauteed onions, salt and pepper. | 3. [Note: Recipe for Hungarian Palacsinta is in my Copyright 2006, Gelb Organization, L.L.C. cookbook which is located at my site www.gelb.com/gayninetiescookbook/]. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg veal	1	lb	boned	530.712	0.0	95.1653	13.9709
	2	tablespoons	fat	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.