Pork chop with mushroom sauce (Bakonyi sertésborda)
Pork chop with mushroom sauce in Hungary
This traditional Hungarian delicacy takes its name from Bakony, located in the mountains near Lake Balaton. The heritage of pork chop with mushroom sauce is the characteristic dish of Hungarian cuisine: Hungarian and made with paprika. If you don’t refuse mushrooms and pork, then you should definitely try this recipe.
Ingredients of pork chop with mushroom sauce:
- 8 slices of pork chop
- 250 g of champignons
- 1 head of brown onion
- 1 tomato
- 200 ml sour cream
- 1 tsp all-purpose flour
- 2 tablespoons of lard or oil
- salt, pepper, paprika
Steps:
- Salt and pepper the pork chop slices on both sides. Pound them a little flat with a meat mallet.
- Heat the lard in a pan and fry the slices of meat for 2-3 minutes on each side or until light brown in color. Set aside.
- Fry the finely chopped onion in the remaining fat for 4-5 minutes.
- Add the sliced mushrooms and cook over a high heat for 5 minutes.
- Mix in a chopped tomato, pour in 100 ml water, season with 1 tsp paprika powder, salt and black pepper. Put back the pre-fried meat slices, cover and cook on a low heat for about 50 minutes.
- Mix the sour cream with the flour until it is lump-free and mix it into the cooking ragout. Cook for 2-3 minutes.
- Serve with noodles, pasta or your favorite side dish (in Hungary it is traditionally served with “nokedli” or “galuska”). Enjoy your meal!
Watch our video about this recipe: