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Crêpes Hortobagyi

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Crêpes Hortobagyi
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Filling:
3/4 cup soybean oil
1 medium onion, finely chopped
1 medium green pepper, finely chopped
2 ripe small tomatoes, cut into eighths
3/4 teaspoon mild Hungarian paprika
2 1/2 pounds well-trimmed veal,
cut into 2-inch cubes
Salt and white pepper
1/4 cup water
1/2 cup sour cream
2 tablespoons butter
1 pound mushrooms, finely chopped

Crêpes:
2 cups flour
4 eggs
1/4 cup soybean oil
2 cups milk
2 tablespoons cornstarch dissolved in
1/4 cup cold water

2 cups (1 pint) sour cream

For filling,  heat oil in a large skillet. Add onion and sauté until golden. Stir in green pepper and tomato. Cover and cook until pepper is limp, about 5 to 10 minutes. Blend in 3/4 teaspoon paprika. Add veal, salt, and pepper and cook, stirring with a wooden spoon every 3 to 4 minutes, until veal is opaque. Stir in 1/4 cup water. Reduce heat to medium. Cover and cook until fork tender, adding more water if necessary, about 25 minutes. Remove from heat. Drain veal well, reserving liquid. Let stand until cool.
Put meat and vegetables through coarse blade of grinder (or mince). Trans-
fer to a large bowl. Add [1/2 cup] sour cream with salt, pepper, and paprika
to taste. Blend well.
Melt butter in another large skillet. Add mushrooms and sauté until lightly golden. Drain well; set aside.
For crêpes, combine flour, eggs, oil and salt in a medium bowl and blend
well. Add milk and beat until smooth. Heat a 6 1/2-inch crêpe pan or skillet (preferably non-stick) over medium heat. Add small amount of batter to pan, swirling to coat evenly. Cook until bottom of crêpe is lightly colored. Turn
and cook other side until set. Repeat with remaining batter.
To assemble:  Preheat oven to 300 degrees F. Grease baking dish. Divide
meat mixture evenly among crêpes and roll up. Place seam side down in
prepared dish. Bring reserved veal liquid to boil in medium saucepan over
medium heat. Stir in dissolved cornstarch, reduce heat, and simmer 5 min-utes, stirring constantly. Whisk some of sauce into 2 cups sour cream and
whisk into remaining sauce. Add reserved mushrooms. Taste and adjust
seasoning. Spoon sauce lightly over crêpes. Cover with foil and bake until
crêpes are heated through, about 15 minutes. Pass any remaining sauce separately. Makes 20 crêpes

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