Placek po zbójnicku

What it is

Placek po zbójnicku is a large, pan-sized, crispy potato pancake that wraps or covers a thick meat goulash with paprika. A spoonful of sour cream is placed on top.

In the rest of Poland, the same dish is called 'placek po węgiersku'. In Podhale, it received a local name in honor of the zbójnicy, Tatra outlaws.

This hearty dish is served after a day in the mountains and can be found in almost every inn in Zakopane. However, it does not belong to the ancient highlander cuisine: it is a restaurant dish from the second half of the 20th century.

The portion is designed for a hungry person: the pancake takes up the entire plate. We mark the dish as touristy—not because it is bad, but to let you know: this is the taste of modern inns in Podhale, not of the ancient highlander table.

History and name

Potato pancakes and goulash are known throughout Central Europe, but they were combined on one plate by Polish dining establishments. Where exactly—remains uncertain: Polish sources mention both Podhale and Czechia or Slovakia.

Ingredients and allergens

Potato1 kgIn the mountains, potatoes are called bulba, ripa, bandurky, or kompyr — the basis for riplianka, deruny, and pies.

Pork500 g, or beefMeat for bograch, holubtsi, and homemade sausages.

Onion2–3 pcs.Fried onion in lard or oil is a common seasoning in Carpathian dishes.

Eggs1–2 pcs.Chicken eggs — for the dough of hombovtsi, palačint, pasky, and deruny.Contains allergens: eggs

Wheat flour2–3 tbsp.For the dough of varenyky, palačinky, bobalyok, and pasky.Contains allergens: gluten

Ground paprikaThe main spice for bograch and Transcarpathian sausages.

GarlicA seasoning for bograch, kiselytsia, sausages, and trout.

Lardfor fryingRendered pork fat for frying deruny and hurka.

Sour creamto serveThick homemade sour cream is the base for banosh and machanka, a common dressing for Carpathian dishes.Contains allergens: milk

Also: bell pepper (optional), tomatoes (optional)

Contains allergens: gluten, milk, eggs

Ingredients of the traditional recipe; every cook and every place may do it differently — please ask when ordering. We cannot guarantee the absence of allergens or traces.

How it is traditionally made

Serves: 4 servings

• Potato — 1 kg
• Pork — 500 g, or beef
• Onion — 2–3 pcs.
• Eggs — 1–2 pcs.
• Wheat flour — 2–3 tbsp.
• Ground paprika
• Bell pepper
• Tomatoes
• Garlic
• Lard — for frying
• Sour cream

1. For the goulash, cut the meat into cubes and fry it in lard with onions. Add paprika, garlic, salt, and optionally sweet pepper and tomatoes, pour in water, and simmer covered for an hour to an hour and a half, until tender.
2. Grate the potatoes and one onion on a fine grater, drain the excess liquid. Mix in the egg, flour, salt, and pepper.
3. In a well-heated pan with lard, spread the batter in a thin layer over the entire bottom. Fry until crispy on both sides.
4. On one half of the pancake, place the hot goulash, and cover it with the other half.

How it is served

Hot, with sour cream; often served with a salad of fresh or pickled cabbage.

Variants

Goulash can be made with pork, beef, or both types of meat; in some establishments, mushrooms are added.

The traditional method as described by our sources; every family does it its own way. We have not tested this recipe in a professional kitchen.

Where it is eaten

The area is approximate and based on the sources below. The dish is cooked outside it too, and ethnographic borders are blurred.

Inns and restaurants in Podhale, primarily Zakopane. The dish is prepared under the name 'placek po węgiersku' throughout Poland.

When it is eaten

Occasions: Everyday food

FAQ