This Polish potato pancakes with goulash recipe (placek po wegiersku) recipe is popular in Polish homes. It’s also a dish you can get in most restaurants close to the main roads. Travelers stop by to eat this yummy and filling meal. Easy to make, the tasty potato pancakes taste delicious with pork goulash!
All About The Polish Potato Pancakes Placki Ziemniaczane Recipe!
When potatoes reached Europe, they were first used as flowers to decorate windows and gardens. Once people realized that potatoes were not poisonous to humans, they started incorporating them into their diet.
Polish Hungarian-style potato pancakes have been made in Poland since the 16th-century.
These potato pancakes can be eaten as a dessert or savory dish, though they’re most often eaten as savory. The most popular are eating potato pancakes with sour cream or the polish potato pancakes with goulash recipe.
How To Make Polish Hungarian Style Potato Pancakes With Goulash
Step I – Prepare the Polish Hungarian Goulash
Marinate the meat with spices for a few hours. Then coat the pork meat with flour and set it aside.
Next, chop an onion finely and use pork lard to caramelize it. After the onion has caramelized, fry the meat with the onions till it turns golden brown.
Cover the meat with water, put on a lid, and allow to slow cook for an hour. Make sure you stir often so that the goulash doesn’t stick to the bottom.
After an hour or so, take off the lid, and allow the goulash to continue cooking till it’s thick. While you’re doing this, or while the meat is slow-cooking, it’s best to start with the potato pancakes (placki ziemniaczane).
Step II – Prepare the Polish Potato Pancakes
Shred or grate the potatoes thick or thin as your family likes. If you want them mushy, blend them in the blender.
Then drain the water from them while retaining the starch from the potatoes.
Mix the drained potatoes with salt, eggs, crushed garlic, and diced onions till it forms a uniform mass.
Heat oil in a skillet or frying pan and add tablespoons of placki separately. Fry for a few minutes on each side till golden brown.
Serve with goulash!
Tips For Making The Best Polish Potato Pancakes With Goulash Recipe
- Blend the pancakes in the mixer, if you want them softer.
- Grate them if you want them larger.
- You can replace the fresh crushed garlic with store-bought garlic paste.
- User very hot oil or fat for the potato pancakes so that they don’t absorb any of it.
- Start making the pancakes while the goulash is slow cooking so that you save time.
- You can add some wild mushrooms or bell peppers to the goulash while cooking.
- Prepare the goulash first so you can serve it with fresh pancakes!
FAQs About Placek Po Wegiersku Recipe
Why Are My Potato Pancakes Not Crunchy?
If the oil is not hot enough, its temperature will drop and the pancakes will absorb oil and become soggy. To prevent this, cook only a few pancakes at a time and make sure the oil is very hot.
Why Are My Pancakes Falling Apart?
If your pancakes are falling apart it means they’re not binding properly. You can add a binding agent such as potato starch or an extra egg to help it bind.
Do I Have To Use Pork To Make The Goulash?
Although pork is the most common meat used to make goulash in Poland, you can use any other meats of your choice too. Beef, chicken, or turkey will work perfectly!
How Long Can I Store Leftover Placek Po Wegiersku?
Store leftover potato pancakes and goulash in the refrigerator in separate containers for 4 to 5 days, or in the freezer for 3 to 4 months. Reheat separately before serving!
Polish Potato Pancakes With Goulash Recipe
For The Goulash
- 1.5 lb of pork shoulder
- ⅓ cup of flour
- 1 onion
- 1 tbsp of pork lard
- 1 cup of water
- 1½ tsp of salt
- 1 tsp of paprika powder
- ½ tsp of black pepper powder
- 1 tbsp of dried marjoram
For The Potato Pancakes
- 2.2 lbs (1kg) of potatoes
- 1 tsp of salt
- 2 eggs
- 1 garlic clove (optionally)
- 1 onion (optionally)
- oil to fry
Prepare the Goulash
- Wash and dice the meat (½’’ by ½’’ pieces).
- Mix all the spices together.
- Coat the meat with the spice mixture and let it rest in the fridge for at least 2 hours, ideally overnight.
- After resting, coat the meat with flour.
- Chop the onion fine and carmelize it with pork lard.
- Add meat and fry until it changes color to golden-brownish.
- Add water, cover the pan/pot with a lid and cook slowly for one hour. Stir as often as possible, making sure the stew won't stick to the bottom of the pot.
- After one hour, remove the lid and let the remaining water evaporate from the dish. Your goulash should be thick by now.
- On to the pancakes.
Prepare the Pancakes
- Peel the potatoes, then grate or shred them.
- Use a strainer to remove the excess water from the potatoes, but collect the water and starch.
- Discard the water, but retain the potato starch left at the bottom.
- Mix drained potatoes with salt and eggs. You may also add diced onion and a crushed garlic clove.
- Add the collected potato starch to the pancake mixture and mix.
- Heat oil on a skillet or and start frying the pancakes. Gently place 1 tablespoon of the dough on the oil and press to form a pancake.
- Fry for about 3-5 minutes on each side.
- After frying, place potato pancakes on a plate lined with paper towels.
- Serve right away with the warm goulash.
While preparing the last batch of pancakes, reheat the goulash if necessary.
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