Instructions
1. Sear the pork
- Heat oil or butter in a large skillet or pot over medium-high heat.
- Season pork cubes with salt and pepper.
- Brown the pork on all sides, then remove and set aside.
2. Sauté aromatics
- In the same pan, add the chopped onion. Sauté until soft and translucent.
- Add garlic and cook for another 1 minute.
3. Cook mushrooms
- Add mushrooms and cook until they release their liquid and begin to brown, about 5–7 minutes.
4. Add paprika and flour
- Remove the pan from heat and stir in paprika (prevents burning).
- Sprinkle flour over the mixture if you want a thicker sauce and stir well.
5. Simmer with pork
- Return the pork to the pan.
- Pour in the broth, stir, and bring to a gentle simmer.
- Cover and cook for 25–30 minutes until pork is tender and sauce is slightly thickened.
6. Finish with sour cream
- Lower the heat and stir in sour cream. Heat gently—do not boil to prevent curdling.
- Adjust salt and pepper to taste.
7. Serve
- Serve hot over egg noodles, spaetzle, mashed potatoes, or rice.
- Garnish with fresh parsley for a classic Hungarian touch.
Tips
- For extra flavor, add a splash of white wine when deglazing after cooking mushrooms.
- Hungarian sweet paprika is essential—it gives the authentic flavor and color.
- Leftovers taste even better the next day as flavors meld.
If you want, I can also create a simplified 30-minute version that’s just as creamy and authentic for a weekday dinner.
Do you want me to do that?