Bakonyi Pork Slice

A classic Hungarian dish.

Ingredients: 4 Pork Loin Medallions, 500g Mushrooms, 2 tbsp Olive Oil or Organic Pork Lard, 2 tbsp Flour, 1pcs Red Onion, 1pcs Tomato, 1pcs Green Pepper, 1pcs Garlic Clove, 2tsp Ground Paprika, 500-600ml Spring Water, 1tsp Dried Marjoram, 150gr Fresh Soured Cream, 1tsp Salt, Ground Pepper, Flour - According to your taste.

The smaller mushrooms are left whole, the larger pieces are cut in half or quarters. Fry them in a dry, very hot pan and set aside once done.

The smaller mushrooms are left whole, the larger pieces are cut in half or quarters. Fry them in a dry, very hot pan and set aside once done. Tenderize the pork loins, season it with salt and pepper and roll them in flour. Pre-fry them each side for 5 minutes in a little fat or oil in the pan in which the mushrooms were fried. Transfer to a plate then set aside. In this pan, the diced onion is steamed until glassy. Add the diced tomatoes, the diced green peppers, and the crushed garlic clove. Stir in the ground pepper, pour in 200ml water then add salt, pepper the marjoram and cook until it thickens. Once it thickened add the pre-cooked pork loins, pour in 300-400ml of water and simmer until soft. If the meat is soft, mix the sour cream with the starch or flour, stir in a couple of tablespoons of juice to equalize the temperature and add to the meat. Add the previously fried mushrooms and cook until the juice thickens.

Serve with pasta or dumplings.