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Bakonyi Sertéspaprikás
Pork Paprikash Bakony Style
A rich and flavorful Hungarian pork stew originating from the Bakony Mountains, featuring tender pork in a creamy paprika and mushroom sauce, traditionally served with nokedli (Hungarian dumplings).
🧂 Zutaten
- 1 lb Pork loin(cut into 1-inch cubes)
- 3 tbsp Extra virgin olive oil
- 1 medium Onion(chopped)
- 1 tbsp Garlic(minced)
- 1 tbsp Hungarian sweet paprika
- 0.5 tsp Black pepper
- 4 oz Cremini mushrooms(sliced (about 1.5 cups))
- 0.5 medium Red bell pepper(diced)
- 1 medium Tomato(diced (or 5 grape tomatoes))
- 1 tsp Salt
- 1 cup Water or chicken stock
- 1 tbsp All-purpose flour
- 0.5 cup Sour cream
👨🍳 Zubereitung
- 1
Heat olive oil in a large skillet over medium heat. Sauté the onion until tender, about 3 minutes. Add garlic and sauté for another minute.
- 2
Stir in paprika and black pepper. Add the cubed pork and sear until browned on all sides.
- 3
Add the sliced mushrooms and diced red bell pepper. Sauté for about 3 minutes. Add the diced tomato.
- 4
Season with salt. Add water or chicken stock. Bring to a simmer and cook for 10-15 minutes, or until pork is tender.
- 5
In a small bowl, whisk together the flour and sour cream. Add a ladleful of the sauce from the skillet to the sour cream mixture and whisk until smooth. Stir this mixture back into the skillet.
- 6
Simmer for another 5-10 minutes, stirring occasionally, until the sauce is rich and creamy. Serve hot, traditionally with nokedli or pasta.
💡 Profitipps
- ✓To prevent the sour cream from curdling, ensure it's at room temperature and keep the sauce at a gentle simmer, not a rolling boil.
- ✓For a richer flavor, you can start by rendering a few slices of chopped bacon before adding the olive oil.
- ✓If you don't have pork tenderloin, pork loin chops can be substituted.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add a splash of white wine when deglazing the pan after browning the pork.
- Garnish with fresh chopped parsley before serving.