Pork Tenderloin Hungarian Style

1 lb. pork tenderloin cut oblique (on an angle) in 3/4″ thick pieces

Flour meat and brown in butter till medium rare and remove from pan.  Set aside and cover to keep warm


3 tbsp butter

1 small onion chopped

2-3 cloves garlic chopped

mushrooms finely chopped

1/2 tbs paprika

4-5 tbsp flour

2 cups chicken stock

2 tbsp cream or sour cream

Melt butter and saute onion garlic and mushrooms

Add paprika and flour

Cook 1 minute over low heat stirring

Add chicken stock slowly stirring constantly

Bring to a boil stirring

Lower heat and simmer until thickened

Add cream or sour cream

Pour over warmed pork

Serve with buttered noodles or boiled potatoes and fresh steamed asparagus

Author: patty

Franklin Lakes, NJ

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