Jasiek Kuroń gotuje przepis na placek po zbójnicku

"Placek po zbójnicku" (Highlander's Potato Pancake) is a dish most often associated with mountain restaurants. Recently, however, it's becoming increasingly common practically throughout Poland – and that's a good thing, because it's a nutritious and tasty dish. Potato pancakes with delicious pork goulash, sour cream, and distinctive cheese. Add parsley or chives, and... the dish needs no special recommendation. An important step in preparing potato pancakes is setting aside the salted and grated potatoes, onion, and garlic. After about 20 minutes, they will release water, which can be easily poured off, and the starch will be retained in the mixture. This eliminates the need for large amounts of wheat or potato flour, and the pancakes will turn out pleasantly crispy and tasty. Another important aspect is preparing the sauce for a sufficient length of time. I simmer everything for at least 40 minutes when using meat as easy to process as pork tenderloin. If the meat is less tender, I'll prepare the goulash for up to an hour and a half. At the very end, I add the tomato puree and only then season with salt and pepper. The last, and perhaps most important, element of this pie is the addition of cheese. I add it to the outside, but often also to the inside. I choose tasty, characterful cheeses that won't be lost in the intense flavor of the sauce. One such cheese is Dziugas, matured for 24 months. It's multifaceted and can be a great addition to seasoning dishes. I like to choose it because it's a product with a good composition – it has only four ingredients: milk, salt, rennet, and enzymes of non-animal origin (suitable for vegetarians and lactose-intolerant people), and it's made only in summer, using milk from cows grazing freely in the meadows. You can immediately taste the flavor, and you can easily add more, because per 100g it contains only 26g of fat—up to 10% less fat than other cheeses. Sounds great, right? And one last thing. If you want to eat the dish the next day, I recommend storing the pancakes and the goulash separately. Everything in the refrigerator, of course. It's best to vacuum seal the dishes, but if you don't have a vacuum sealer, simply pour the sauce into a bowl and cover the pancakes to prevent them from drying out. You can store the fried pancakes and sauce in the refrigerator for up to 2 days. If you don't want to fry the pancakes, you can make a potato babka from the mixture, which practically bakes itself in the oven. Grated Dziugas cheese, which is available in four different degrees of ripeness, would also be a great addition. I recommend trying them all 😉 Enjoy! LINK to the recipe: https://www.kuron.com/recipe/placek-p...