Meat filling for palacsinta (Húsos töltelék) from The Hungarian Cookbook: Pleasures of Hungarian Foods and Wines (page 40) by Susan Derecskey and Charles Derecskey

  • sour cream
  • stew of your choice

  • EYB Comments

    This recipe uses either the Pork paprika stew recipe on pg. 72 or the Veal paprika stew recipe on p. 90.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe uses either the Pork paprika stew recipe on pg. 72 or the Veal paprika stew recipe on p. 90.

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