Bakonyi sertésszelet
Bakonyi sertésszelet: pork steaks in a Bakony mushroom, paprika and sour cream sauce
The Bakony hills north of Lake Balaton are known for their beech forests and mushrooms, and any Hungarian dish called bakonyi comes with a creamy paprika and mushroom sauce. Here it covers seared pork loin steaks, a favourite of roadside inns and Sunday lunches across Transdanubia. The sauce starts like a pörkölt with onion, paprika, pepper and tomato, then takes on sliced mushrooms and is finished with sour cream, so it is earthy, tangy and rich. Serve it with nokedli or rice to soak it up. Where most people go wrong is boiling the sauce after the sour cream goes in, which makes it split; keep it just below a simmer. Chef's tip: use a mix of wild and chestnut mushrooms if you can, and fry them hard first so they brown instead of stewing.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 4 pork loin steaksabout 150 g each, 1.5 cm thick
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp plain flourplus 1 tbsp for the sauce
- 3 tbsp sunflower oil
- 1 onionfinely chopped
- 1 tbsp sweet Hungarian paprika
- 1 pale green pepperdiced
- 1 tomatodiced
- 14 oz mixed chestnut and wild mushroomssliced
- 1 cup water or vegetable stock
- 7 oz sour cream
- 2 tbsp flat-leaf parsley (optional)chopped
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Method
0/7 doneStep 1: Flatten the 4 pork loin steaks steaks slightly with your palm and nick the fat at the edges so they don't curl. Season with the 1 tsp salt and ½ tsp black pepper and dust with two-thirds of the 1 ⅓ tbsp plain flour.
4 minStep 2: Heat 2 tablespoons of the 2 tbsp sunflower oil in a wide pan over a medium-high heat and sear the steaks for 2 minutes each side, until golden. Lift onto a plate.
5 minStep 3: Add the rest of the 1 tbsp sunflower oil and the 14 oz mixed chestnut and wild mushrooms and fry over a high heat for 6 minutes, until browned and the liquid has gone.
6 minStep 4: Turn the heat to medium, add the 1 onion and fry for 5 minutes until soft. Off the heat stir in the 1 tbsp sweet Hungarian paprika, then add the 1 pale green pepper, 1 tomato and 1 cup water or vegetable stock and simmer for 10 minutes, until the pepper is soft.
15 minStep 5: Return the pork and its juices, cover and simmer gently for 10 minutes, turning once, until the steaks reach 145°F in the centre. Rest them on a warm plate for 3 minutes.
13 minStep 6: Whisk the 7 oz sour cream with the rest of the ⅔ tbsp plain flour and a ladle of the hot sauce, stir into the pan and heat for 3 minutes without boiling, until thick and creamy.
3 minStep 7: Put the steaks back into the sauce, scatter with 2 tbsp flat-leaf parsley and serve with nokedli or rice.
1 min
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 40 g
- Carbs
- 13 g
- Fat
- 25 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bakonyi sertésszelet take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of onion?
- 2 shallots per onion.
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