Bakony Style Pork Cops (Bakonyi Sertésszelet)
Ingredients
- 800 grams pork chops or pork leg slices
- 100 grams szalonna or smoked bacon
- 1 large onion (chopped)
- 2-3 large cloves garlic (chopped)
- 250 grams chestnut mushrooms (sliced)
- 2 medium TV Paprika (diced)
- 2 medium tomatoes (chopped)
- 1 tbsp sweet Hungarian paprika
- salt
- 3 tbsp plain flour
- 200 ml sour cream
Instructions
- Fry szalonna
- Meanwhile, bash the slices then season the meat and dust with flour.
- Remove salonna lumps, then fry the slices in the salonna fat. Cook for a few minutes each side until browned then set aside. (pork leg will cook quickly so dont allow to overcook).
- Add the onions and a large pinch of salt to the pan and cook for 4-5 minutes (the liquid that releases from the onions will deglaze anything left from frying the pork slices from the pan).
- Add the garlic and cook for a further minute, making sure the garlic doesnt burn. Then add the sliced mushrooms along with the reserved szalonna pieces.
- Add the TV Paprika and the tomatoes, and the sweet Hungarian paprika and stir well.
- Return the cooked pork slices to the pan, along with any resting juices.
- Add just enough water or chicken stock to the pan to almost cover the pork slices. Simmer very gently for 10-15 minutes until the pork is tender.
- Meanwhile make a sour cream slurry by mixing the sour cream with the flour. Add some liquid from the pan and whisk well to remove any lumps.
- Stir in the sour cream slurry into the meat and mushroom sauce. and simmer for 3-4 minutes.
- Serve with nokedli and few extra dollops of sour cream.
Notes
Mixing in the slurry is a lot easier if you remove the meat for a few minutes, and add the meat back in once the sauce is mixed.