Pork Bakonyi

Have I told you yet? I was born and raised in Hungary? Oh boy oh boy I miss Hungary ….sigh….I try to go visit often and see my family but it does not happen as often as I would like.

This dish is one of my favorite Hungarian dishes. When I go home, this is a must have in a restaurant! I can never get enough of it.

I think it’s the best with pork, however you can also prepare it with chicken.

It’s pretty simple and pretty fast and if you love the ingredients then I promise this will also become your favorite!

Please let me know! I can’t wait to hear from you :)

Ingredients:

1. Pork loin

2. Rice (for GF) or regular flour – it’s your choice

3. Bacon – about 5 slices (try to pick something with little fat, like center cut or similar)

4. 1 box of baby portobello mushrooms

5. 1 big sweet yellow onion

6. 2 tablespoons of Hungarian paprika

7. Sour cream

8. Half and half

9. ½ of a cup white wine

10.  Bell pepper

11.  1 tomato

12.  parsley

13.  Salt and pepper

14.  Cornstarch (you can also use flour to thicken the sauce or leave this step out)

Instructions:

1. Cut up the pork loin into half inch slices (3-4 slices per person or more if you would like to have leftovers)

2. Tenderize the pork (usually it doubles the size but when you cook it, it will shrink)

3. On a plate put flour (your choice) and dip both sides of each pork piece in it

4. Put 2 tablespoons of oil in a large size frying pan, warm this up then put each piece pork in there. Once they brown a little turn it around and do the same on the other size.

5. Place the pork pieces in a bowl with the juice

6. Cut up 4-5 pieces of bacon prior and add it into the pan. Fry the bacon until they are crispy.

7. Cut up the onion into small, fine pieces prior and when the bacon is crispy add in the onion and sauté this until the onion is soft and a little brown.

8. Pull this on the side that’s the pan is not directly on the heat. Add in 2 tablespoons of Paprika and mix this together.

9. Add in one tablespoon bouillon or just salt to taste.  Also add pepper and put it back on low – medium heat.

10.  Add ½ of a cup white wine (If you prefer you can leave this step out, but it definitely adds amazing flavor)

11.  Add in the already cut up mushrooms. 1 green pepper cut in half and 1 big tomato cut in half.

12.  Once the mushrooms are halfway cooked put all the pork and juice back into the mixture.

13.  Add in ½ a cup of half and half and cook everything on lower heat until it thickens a little.

14.  Mix in a little glass bowl a teaspoon of cornstarch with water and add it to the mixture to thicken the sauce.

15.  Cook it for another five minutes and pull it off the heat, cover it and let it set for 5-10 minutes prior to serving.

Before you serve it, you can remove the bell pepper and tomato (unless someone in your family would love to eat those)

Once you put it on the plate you can add sour cream, chili sauce or instead jalapenos if you like it spicy and a few pieces of parsley.

Bon Appetit!

This dish can be served with:

Mashed potatoes

Hungarian homemade noodles

Rice