This was one of my all-time favorites - my mother's version. This is not that version. I had to go play around. This is the recipe, as written, from the "Az Ínyesmester Szakácskönyve" (The Gourmand's Cookbook) by Magyar Elek in 1932.
I saw that this contained pork pörkölt instead of ground pork and it was a must try for me. The recipe directs you to cut the pork into much smaller cubes. The result is like a ragu.
You page through these old cookbooks and there are some crazy recipes. I found palacsintás paprikás csirke, which is not Hortobágyi húsos palacsinta, but not far off. There's a chocolate covered, walnut and rum filled palacsinta -- flambeed -- which is not Gundel palacsinta. Many other things that I want to try.
I'm not sure I'm a fan of this pörkölt version (yet). The familiar flavors of my favorite aren't quite there. I need more sour cream. Also, man, it's hard for me to get the seasoning right. I thought the pörkölt was salty and I also salted the rice and the cabbage, but it still wasn't enough.
