Entree: Slovakia – Southern Culinary Region – Bravčové Rezance na Hubách (Pan-fried pork strips with sautéed mushrooms in a savory onion and paprika sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 1/2 lb (680 g) pork shoulder or pork tenderloin, sliced into 1/4-inch strips
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, thinly sliced
- 8 oz (225 g) mushrooms (button or cremini), sliced
- 2 cloves garlic, minced
- 1 tbsp (15 ml) sweet Hungarian paprika
- 1 tsp (5 ml) caraway seeds, lightly crushed
- 1/4 cup (30 g) all-purpose flour
- 1 cup (240 ml) beef or chicken broth
- 1/2 cup (120 ml) sour cream
- 1 tsp (5 ml) white wine vinegar
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped for garnish

Instructions

1. Pat the pork strips dry, season with salt and pepper, then dust lightly with the 1/4 cup (30 g) flour, shaking off excess.
2. Heat the oil in a large skillet over medium-high heat. Add half the pork in a single layer and sear until browned on both sides, about 2–3 minutes per side. Transfer to a plate and repeat with remaining pork. Remove any excess fat from the pan, leaving fond.
3. Reduce heat to medium, add butter, then sauté the onion until translucent, about 5 minutes. Add mushrooms and cook until they release their liquid and begin to brown, about 6–8 minutes. Stir in garlic and cook 30 seconds.
4. Stir in the paprika and crushed caraway seeds, coating the vegetables. Return the seared pork with any accumulated juices to the pan.
5. Pour in the broth, scraping up browned bits from the pan. Simmer gently for 6–8 minutes until the sauce reduces slightly and the pork is cooked through.
6. Remove pan from heat and stir in the sour cream and white wine vinegar until smooth. Adjust seasoning with salt and pepper.
7. Garnish with chopped parsley and serve hot with boiled potatoes, dumplings, or rye bread.