Goulash with potato pancakes (placek)
“But goulash is supposed to be a soup, not a stew” – every Hungarian ever.
I’m talking about the Polish version, which has less juice since they’re probably saving the water to make vodka.
On the other hand, placek is a traditional Polish dish, eaten in the mountains, made from potatoes. Guess what else is made from potatoes? Yep, vodka (if you want to impress your Polish friends, call it “gorzałka”, it refers to the same thing).
Instructions on how to make goulash with potato pancakes
We’re going to go village style on the goulash. Take a big pot, heat your oil and add the pork. After a couple of minutes, add the onion, celery, carrot, kapia (or red pepper) and smoked paprika. While you’re frying these, stir once in a while, to make sure nothing sticks to the bottom.
When you’re happy with burning your house down, add the wine, cover and simmer over low heat for 30 – 40 minutes, until you’re happy with the consistency. Pro tip: you can lift the lid from time to time to make sure everything’s okay.
Remember that multitasking part at the beginning? While your goulash is cooking, make the placek. With these quantities, one should be enough per person.
Finely grate the onion, potato, and carrot until they’re mush. After that, make sure to squeeze all excess liquid from the mixture. Put the grated stuff in a bowl, add the flour, egg, salt, and pepper and mix it like it’s hot (it’s not).
Heat the oil in a large frying pan. Wait until it’s extremely hot and then pour your pancake mix into the pan. Fry for around 10 minutes and then turn it over. Continue frying for 2 or 3 minutes.
To serve, put your placek on a plate, add the goulash on one side and roll the empty part of the pancake on top of it. Hint: use the photos.
Add sour cream on top.
Listen to this while cooking.
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