Hortobag crepes (Hungarian meat crepe)

Brown the meat in a saucepan with a little oil; Separately brown the chopped onion and bacon and add them to the meat, season with salt and pepper. add the paprica to taste; Add 1/4 liter of water and cook the meat; during cooking add hot water if necessary.

Once the meat is cooked, strain it and set aside 1/2 liter of the cooking liquid. Chop the meat and put it back in the saucepan, add 1 dl of sour cream and 2 dl of the meat cooking liquid and, if necessary, another little paprica, salt and pepper.

cook until liquid has subsided, then cool. fill the crêpes and put them in a pyrex, bake for about 20-30 minutes at 180 ° c. To the rest of the sour cream add a little flour and a little of the liquid from the cooking of the meat and a tomato to give it a little color; season with salt and pepper; put on the fire for a few minutes to decrease its volume. Pour sauce over crêpes before serving.