Chicken Stuffed Palacsinta With Hungarian Paprika And Sour Cream Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Palacsinta | ||
| Milk | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| 1/2 teaspoon Hungarian sweet or semisweet paprika | ||
| Salt | 1/4 Teaspoon | |
| All purpose flour | 3/4 Cup (16 tbs), sifted | |
| Butter | 2 Tablespoon, melted | |
| Parsley | 2 Tablespoon, chopped | |
| Vegetable oil | ||
| Stalk celery | 1 , sliced | |
| Garlic | 2 Clove (5gm), minced | |
| 3 to 4 tablespoons Hungarian semisweet paprika | ||
| 2 medium tomatoes, peeled, seeded and chopped or 2/3 cup tomato puree | ||
| Chicken stock | 1 1/4 Cup (16 tbs) | |
| Pinch of dried marjoram | ||
| Ground pepper | 1 To taste | |
| 1 tablespoon bacon fat or vegetable oil | ||
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| Parsley | 4 Tablespoon, chopped | |
| 1 to 1 1/2 cups sour cream, room temperature | ||
| Salt | To Taste | |
Directions
For palacsinta: Combine milk, eggs, paprika and salt in medium bowl and whisk to blend.
Gradually add flour, whisking until smooth.
Blend in melted butter.
(Batter can also be made in processor or blender.) Strain batter.
Stir in parsley.
Refrigerate 1 to 2 hours.
Thin batter with small amount of cold water if necessary (batter should be consistency of whipping cream).
Place heavy crepe pan or 5- to 7-inch skillet over medium-high heat.
Brush with oil.
Add 2 to 2 1/2 tablespoons batter to corner of pan and quickly tilt pan to coat entire bottom.
Cook until pancake is lightly browned on bottom.
Turn and cook second side until speckled with brown.
Slide pancake out of pan onto plate.
Repeat with remaining batter, brushing pan with oil as necessary.
Stack pancakes (you should have 12 to 16) on plate between sheets of waxed paper.
(Can be prepared up to 3 days ahead, wrapped in plastic and refrigerated.
Pancakes can also be frozen.
Bring to room temperature before using.)
Gradually add flour, whisking until smooth.
Blend in melted butter.
(Batter can also be made in processor or blender.) Strain batter.
Stir in parsley.
Refrigerate 1 to 2 hours.
Thin batter with small amount of cold water if necessary (batter should be consistency of whipping cream).
Place heavy crepe pan or 5- to 7-inch skillet over medium-high heat.
Brush with oil.
Add 2 to 2 1/2 tablespoons batter to corner of pan and quickly tilt pan to coat entire bottom.
Cook until pancake is lightly browned on bottom.
Turn and cook second side until speckled with brown.
Slide pancake out of pan onto plate.
Repeat with remaining batter, brushing pan with oil as necessary.
Stack pancakes (you should have 12 to 16) on plate between sheets of waxed paper.
(Can be prepared up to 3 days ahead, wrapped in plastic and refrigerated.
Pancakes can also be frozen.
Bring to room temperature before using.)
Chef
