Aardappelpannekoek met goulash (Placek po węgiersku)
Placek po węgiersku Zeg het: PLAH-tsek poh ven-GYER-skoo
Placek po węgiersku is een Pools antwoord op de honger: één grote, kantige aardappelpannekoek gevouwen om een dikke, paprikarode runder-goulash en afgewerkt met een koele lepel zure room. Ondanks de naam is het 'Hongaarse' deel alleen de paprikageurende stoofpot, geleend over de grens en voorgoed verankerd in Poolse herbergen en melkbars. De pannekoek blijft knapperig onder de saus, de goulash is rijk en lichtzoet door de pepers, en de koude zure room brengt alles samen. Hartig, goedkoop en stilletjes briljant.
Aardappelpannekoek met goulash (Placek po węgiersku)
Placek po węgiersku
Uitgesproken PLAH-tsek poh ven-GYER-skoo
- Voor
- 4
- Voorbereiding
- 30 min
- Bereiding
- 1 uur 30 min
- Totaal
- 2 uur
- Niveau
- Gemiddeld
Ook notenvrij.
Allergenen: bevat gluten, melk, ei. Controleer etiketten op verpakte ingrediënten.
Ingrediënten
Hoeveelheden zijn aangepast. Bereidingstijden en panformaten blijven hetzelfde.
Goulash
Potato pancakes
To serve
Bereiding
Start the goulash. pat the beef cubes dry and season them lightly with salt. Heat the oil in a heavy pot over medium-high heat and brown the beef in two batches, about 4 minutes each, until deeply coloured on all sides. Move it to a plate.
Lower the heat to medium, add the sliced onions to the same pot and cook for 6–8 minutes, stirring, until soft and golden at the edges. Add the garlic and cook for 30 seconds until fragrant.
Pull the pot off the heat, stir in the sweet paprika, hot paprika and tomato paste and mix for 20 seconds — paprika turns bitter if it burns. Return the beef and any juices, add the stock, caraway seeds, bay leaf, salt and pepper.
Bring to a bare simmer, cover and cook gently for 60–75 minutes, until the beef is fork-tender. Uncover and simmer for a further 10 minutes, until the sauce is thick enough to hold its shape on a spoon. Taste and adjust the salt; keep warm.
Make the pancake batter. grate the potatoes and onion on the finest side of a box grater. Tip into a clean kitchen towel and squeeze hard over the sink until barely any liquid drips out — this is what keeps the pancakes crisp.
In a bowl, mix the squeezed potato-onion pulp with the eggs, flour, salt and pepper. Stir only until combined; the batter should be thick and slightly sticky.
Heat 3 tbsp (45 ml) of the oil in a 10-inch (25 cm) skillet over medium-high heat. Ladle in a quarter of the batter (about 1 cup/240 ml) and spread it into a thin 8-inch (20 cm) pancake with the back of a spoon.
Fry for 3–4 minutes, until the underside is deep golden and the edges are crisp and lacy, then flip and fry 2–3 minutes more. Drain on paper towels and keep warm in a low oven. Add fresh oil to the pan and repeat with the remaining batter to make 4 pancakes.
To serve, slide each pancake onto a warm plate, spoon a quarter of the goulash over one half, and fold the other half over the top. Add a generous spoonful of sour cream and scatter with chives.
Regionale variant: Placek po węgiersku zapiekany (baked with cheese)
Tavern versions fill the pancake with the goulash, fold it, lay it in an ovenproof dish, scatter 1 cup (100 g) of grated cheese — traditionally a Polish yellow cheese such as gouda or a sharp cheddar — over the top and bake at 400°F (200°C) for 12–15 minutes, until the cheese bubbles and browns. Sour cream is served on the side rather than spooned over.
Opmerkingen van de kok
- Squeeze the grated potatoes really dry and mix the batter just before frying — a watery batter gives pale, soggy pancakes.
- Use fresh sweet paprika from a recently opened tin; old paprika loses the colour and aroma that define the dish.
- Keep the fried pancakes in a single layer in a 200°F (95°C) oven rather than stacking them, so the crisp edges survive.
Serveer met
A crisp green salad or a scoop of sauerkraut salad, and a cold light beer or a glass of dry red wine.
Van tevoren maken en bewaren
The goulash improves a day ahead and keeps refrigerated for 3 days; reheat gently with a splash of stock. Fry the pancakes fresh, or refrigerate them for up to 1 day and re-crisp in a hot dry pan.
