Paprikash is a Hungarian dish in which pieces of meat (and sometimes vegetables) are stewed in sour cream (sometimes cream) with lots of sweet paprika and onions. To cook pork in sour cream sauce with paprika, first of all I suggest frying it to get a nice ruddy crust, and then bring it to readiness by stewing. Then all that's left is to add sour cream and thicken the sauce with flour.Speaking of sauce, be sure to stock up on bread, fry it in a pan (if you like), and get ready for a sauce fight between the guests. It's so good that the meat takes a back seat. I seriously think that even if you serve the sauce and bread alone, no one will get too upset.
250mlvegetable or chicken stock(half a cube of stock dissolved in 250 ml of boiling water can be used, but you must be careful with the salt)
300gsour cream(30% fat content)
1tbsp.flour
1tbsp.paprika
salt
black pepper
neutral vegetable oil
Instructions
Chop the onion into small cubes and finely chop the garlic.
In a large frying pan heat neutral vegetable oil and fry the pork chops until crispy. Without finishing, remove the pork from the pan and set aside.
Add butter to the pan and melt. Add the onion and fry until soft, add the garlic and fry for another 1-2 minutes. Pour in the broth, decaramelize the pan and stir the contents.
Add paprika, stir. Return the pork chops to the skillet, cover, turn down the heat and cook for 10 minutes.
Remove the chops from the pan again and prepare the sauce. Add sour cream and 1 tbsp of flour to the pan, stir until smooth.
Serve the chops with the sour cream sauce and your favorite side dish.