Need a specific Hungarian recipe- can you help?

Question

Looking for the recipe for the pork, mushroom, bacon parsley dish that translated means 'little pork' or 'mini pork' or similar. My MIL, a native to Hungary, makes it sooo well, but she doesn't 'know' the recipe and says she would have to make it to get it...don't won't to bother her, a kind of involvled time consuming dish...I have made a reasonable copy a few times, but botched it other times...it is the little bite sized pork roast cooked with mushrooms, bacon, sour cream, paprika...served over rice. Anyone have the recipe please?

Answer 1

I don't actually know this one but would LOVE to read this recipe. Wonder if you can post it somewhere. Maybe we should get a Hungarian recipes section going. My mother is of Hungarian descent and makes several good dishes.

Answer 2

It sounds like Hungarian Pork Goulash. Here are a couple of variations of it:

Hungarian Pork Goulash And Noodles

Ingredients:

1 tablespoon olive oil

1 pound pork tenderloin, cut into 1-inch chunks

1 large onion, halved and thinly sliced

4 cloves garlic, slivered

1 tablespoon sweet paprika

1 teaspoon caraway seeds

1/2 teaspoon salt

2 cups water

1 cup frozen peas

8 ounces wide yolkless noodles

1/2 cup bottled roasted red peppers, seeded, rinsed, and drained

1/4 cup sour cream

2 tablespoons tomato paste

2 tablespoons all-purpose flour

Directions:

Preheat oven to 350F. Heat oil in medium non stick Dutch oven over medium heat. Add pork and saute until lightly browned, about 4 minutes. With slotted spoon, transfer pork to plate.

Add onion and garlic to pan and cook, stirring until onion is tender, about 5 minutes. Stir in paprika and cook 1 minute until fragrant.

Add caraway seeds, salt, and water to pan and bring to a boil. Return pork to pan. Cover, transfer to oven, and bake 30 minutes, until pork is tender. Remove pan from oven and stir in peas.

Meanwhile, cook noodles according to package directions. Drain.

Combine red peppers, sour cream, tomato paste, and flour in food processor and puree until smooth. Stir into pan with pork mixture and cook over medium heat until slightly thickened, about 2 minutes. Serve over noodles.

Hungarian Pork Goulash #2

1 1/4 lbs. boneless lean pork shoulder, cut in 1 inch cubes

1 tbsp. flour

2 tbsp. butter

1 lg. onion, chopped

4 tsp. paprika, or to taste

1 tsp. caraway seed, lightly crushed

1 tsp. salt

1 c. hot water

1 lb. sauerkraut, drained (about 1 3/4 c.)

1/2 c. sour cream

Dredge pork in flour. In Dutch oven over medium heat brown pork well in butter. Stir in onion and saute about 10 minutes or until onion is translucent. Stir in paprika, caraway seed, salt and water. Cover; simmer, stirring occasionally, 45 minutes or until meat is tender. Stir in sauerkraut and simmer 10 minutes. stir in sour cream and heat through. Serve at once. Makes 4 servings.

For microwave oven place dredged pork in large casserole with butter and onion. Cover; cook on high 10 minutes. Stir in paprika, caraway seed, salt and 1/2 cup hot water. Cover; cook on medium, turning and stirring after 12 minutes, 25 minutes or until meat is tender. Stir in sauerkraut and cook on low 4 minutes. Stir in sour cream.

You can serve either over rice or noodles. Good Luck!

Answer 3

It took me a bit to figure out that your translation must be of "aprópecsenye", which appears to apply to basically any dish made of sliced pork tenderloin or other small cuts of pork. However, I haven't found a recipe that incorporates all the elements you mention. The closest is a recipe for  "Transylvanian pork chops with mushrooms" on receptura.hu:

Fry eight deboned pork chops, pounded and seasoned with pepper, individually in 5 dkg butter or margarine. When they're done, layer them in a baking dish, overlapping like roof tiles. If needed, add some oil to the remaining butter, and cook a tablespoon of grated onion in it until glassy. (If you don't like onion, you may omit it.) Add 20 dkg sliced mushrooms and cook for a few minutes, then add a pinch [literally "the point of a knife's worth"] of paprika and some thyme. Add 3 dl sour cream [Hungarian sour cream is basically liquid, so you may want to dilute it with some milk] and cook just until it comes to a boil. Spread the mushroom-sour cream sauce over the meat, and bake it all in a hot oven for half an hour. (If it appears to be losing too much liquid, either add some milk or cover the pan.) This can be prepared ahead of time; just heat it through in the oven before serving.

As you can see, this recipe doesn't use any bacon or parsley, and it uses plain old pork chops instead of expensive tenderloin, but it would be easy to add or substitute these ingredients. It definitely seems like the sort of "recipe" that just evolves, one family or cook at a time -- and it sounds delicious!