This Hungarian dish makes me feel like I”m in the middle of a deep forest as the earthy mushrooms and the fresh green parsley emit their wonderful aromas. The meat wobbles mysteriously in the tangy sour cream, surrounded with the smoked paprika and garlic. The penne like miniature wood logs are waiting to jump on the plate and dive into the sauce.
8 pork loin chops
4 gloves of garlic
250 g mushroom, sliced
2 tablespoon of olive oil
1 tablespoon Hungarian paprika powder
1 tablespoon marjoram
270 ml sour cream
100 ml water
1 bunch or parsley, finely chopped
Rub salt and pepper into the meat and season with black pepper.
Brown the finely chopped onion over the olive oil, pull aside and add the paprika powder. Stir quickly, add 50 ml of water and put back on the hob. Add the meat, brown each side then add the water, cover with a lid and cook on low for 35 minutes.
Add the sliced mushroom, add a bit of salt and cook for 10 minutes. Then add the sour cream, water and the finely chopped parsley. Cook for another 10 minutes.
Meanwhile, cook some penne in salty water, and offer with the meat. Sprinkle some black pepper and fresh parsley on top.
Cooking time: 55minutes
Tip: Instead of pork loin you can use diced beef as well.
Calories and nutrition:
Calories:358 Carbs:8.8 g Protein: 20.8 g Fat:27