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Hungarian Pork

chef.alexande's picture
Ingredients
  Pork fillet 1 3⁄4 Pound (800 Gram)
  Oil 2 Tablespoon
  Butter 1 Ounce (25 Gram)
  Onion 1 , chopped
  Paprika 1 Tablespoon
  Flour 1 Tablespoon
  Beef stock/Stock made with a stock cube 1⁄2 Pint, made (250 Milliliter)
  Sherry 5 Tablespoon
  Tomato puree 1 Teaspoon
  Small button mushrooms 6 Ounce (150 Gram)
  Soured cream 1⁄4 Pint (125 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) With a sharp knife cut pork into 3.75 cm (1 1/2 inch) chunks.
2) Heat oil and butter and fry pork till brown.
3) Drain out the excess oil placing the pork on absorbent paper towels.
4) In the remaining oil, fry onion and paprika stirring continuously for 2 minutes.
5) Mix flour and cook for 1 minute.
6) Turn off heat and mix stock, sherry and tomato puree.
7) Place the pan on heat again and boil the contents. Simmer and cook till the liquid thickens.
8) Transfer pork to the pan and add seasoning. Cover and cook on simmering heat for 30 to 40 minutes till pork is completely cooked.
9) Mix mushrooms and cook for 2 minutes.

SERVING
10) Garnish with sour cream before serving.

TIPS
Freeze the mixture tightly sealing it in a container and refrigerating it. When serving, put the content to a nonstick casserole, cover and warm in oven at 170°C, 325°F, Gas Mark 3, for 40 minutes stirring occasionally.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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