Boneless pork (tenderloin or lean loin chops are best)
1/2 Tasse
flour
1 Teelöffel
salt
1/2 Teelöffel
pepper
4 Esslöffel
butter
1 Esslöffel
olive oil
2 mittel
onions chopped
1
cloves garlic
2 Esslöffel
paprika
2
Chicken bouillon cubes disolved in 1 cup boiling water
1 Tasse
Sour cream (can easily be doubled)
1 Esslöffel
Crushed, dried dill
die Zubereitung:
Cut port into pieces about 4" x 5". (actually size is not important) Mix flour with salt and pepper on sheet of waxed paper. Dredge pork in flour. Save 2 Tb of flour mixture. Heat butter & olive oil in large skillet. Brown meat and saute onions & garlic at same time until onions are soft. Stir in paprika. Pour in bouillon and scrape bottom of skillet with spatula. Cover skillet and simmer for 45 minutes, until meat is tender. Meanwhile, in small bowl combine sour cream, reserved flour, and dill. Stir until smooth. When meat is ready stir sour cream mixture, 1 Tb at a time, into the skillet. Stir constantly until sauce thickens. Do not boil. Serve hot with noodles or Hungarian Dumplings and a dry white wine. Hungarian Pork in Paprika-Dill Sauce
