This is a very simple, cost effective yet delicious Hungarian recipe – ideal for weekday dinners as it doesn’t take much time to prepare. The hearty gravy rejuvenates you at the end of the day. All the rustic flavorsof the paprika and caraway seeds seep into the meat making it so tender you don’t even need a knife.
2 pork tenderloins
1 onion, finely chopped
2 cloves of garlic
1 teaspoon mustard
1/2 teaspoon caraway seeds
1 tablespoon Hungarian paprika powder
150 ml sour cream
30 g butter
1 tablespoon olive oil
500 g ready made Polenta
1.5 liter water
400 g polenta
Rub some salt and pepper into the meat, massage with the mustard and the mashed garlic pure. Rest for 10 minutes.
Brown the onion with the caraway seeds in the butter then pull aside while adding the paprika powder. Add 50 ml water, put the meat in the pan and cook each side for 5 minutes then cover with a lid and cook on low for 30 minutes. When it’s almost ready add the sour cream and cook for another 5 minutes.
If you use ready made polenta prepare it by slicing into 1 cm pieces. Heat up the olive oil and brown each side of the polenta, it takes approximately 10-12 minutes.
If you don’t use ready made polenta then bring 1.5 liter water to a boil. Add the polenta and stir constantly, cook on low for 30 minutes. Cover a small deep container with baking paper then pour the polenta in. Let it cool down then chill in the fridge for at least 2 hours. Then you can slice up and roast in a frying pan on hot olive oil.
Tip: Add some chopped mushroom to the meat
Calories and nutrition:
Calories: 425 Carbs:27.3 g Protein: 33.6 g Fat: 18.4