Recipe courtesy of Ted Wietrzykowski, Polish Village Cafe on 10/3/15

Total Time: 1 hr 15 min
Prep: 25 min
Cook: 50 min

Yield: 4 servings

Ingredients

Stew:
4 cups cubed pork butt
1 tablespoon paprika
5 mushrooms, sliced
2 carrots, sliced
1 onion, chopped
1 green pepper, chopped
1 Hungarian pepper, chopped
1 jalapeno pepper, chopped
Salt and black pepper

Potato Pancake:
1/4 cup ground onions
4 eggs
3 potatoes, peeled and ground, starch reserved
Salt and pepper
1 cup flour, plus more for thickening gravy
Vegetable oil, for frying
Sour cream, for serving

Directions

For the stew: Preheat the oven to 400 degrees F. Place the pork, paprika, mushrooms, carrots, onions, peppers, salt and pepper in a roaster and roast 45 minutes.

For the potato pancake: Mix the onions, eggs, potatoes with their starch and some salt and pepper. Add the flour until the batter becomes thick but not too thick. Heat oil until hot in a pan. Spoon the batter into the pan and form a pancake. Fry on one side until brown, then flip and continue frying until both sides are brown, about 6 minutes.

Check the pork to make sure it is fully cooked. Strain the juice from the meat and vegetables, add to a pan and simmer over low heat. Slowly add flour into the juices to thicken the gravy.

Place the meat and vegetables on top of the potato pancake, cover with gravy and serve with sour cream.

Watch on Diners Drivins and Dives on 10/1/15. Recipe courtesy of Ted Wietrzykowski, Polish Village Cafe, 2990 Yemans St. Hamtramck, MI 48212
Read more at: http://www.foodnetwork.com/recipes/hungarian-pancake-recipe.print.html