This Hungarian pork cutlet with mushrooms is a beloved Hungarian classic. It is inspired by the Bakony hills — a region known for its forests, mushrooms, and hearty countryside cooking. This dish brings together tender pork slices, smoky paprika, onions, mushrooms, and a silky-sour cream sauce. It’s rustic, comforting, and perfect for cold days when you want something warm and nourishing on the table.
This is the Sunday meal that fills the kitchen with the smell of paprika and onions. In many Hungarian homes, it reminds everyone of family lunches. These lunches are known for simple, honest flavors.
Hungarian meals traditionally begin with a warm bowl of soup, followed by the main dish. It’s a rhythm every Hungarian kitchen knows well — first the comforting, gentle flavors of the soup, then the heartier plate that completes the meal.
That’s why many of my recipes pair naturally together: a classic soup as the first course, and a simple, home‑style main dish right after. For this recipe, the sour cherry soup is the best choice.
For the slide dish, Hungarian nokedli (dumplings) are the perfect choice.
Hungarian Pork Cutlets with Mushroom- Bakonyi Sertésszelet
Ingredients
Instruction
1. Prepare the PorkSeason the pork slices evenly with salt and freshly ground black pepper.Lightly dust each piece with flour, ensuring an even coating.Heat oil or lard in a large skillet over medium-high heat.Sear the pork slices on both sides until golden brown.Remove the pork from the pan and set aside.2. Build the BaseIn the same pan, add the chopped onion and sauté until soft and translucent.Add minced garlic and stir briefly until fragrant.Remove the pan from the heat, sprinkle in the paprika, and stir gently to prevent burning.Add chopped tomato (or tomato paste) and sliced green pepper, mixing well to combine.3. Add the MushroomsReturn the pan to medium heat and add the sliced mushrooms.Cook until the mushrooms release their juices and begin to brown.4. SimmerReturn the seared pork slices to the pan.Pour in water or broth, adding just enough to cover the meat halfway.Season with additional salt and pepper to taste.Cover and simmer gently for 35–45 minutes, or until the pork is tender.5. Make It CreamyIn a small bowl, combine sour cream with 1 tablespoon of flour, whisking until smooth.Gradually temper the mixture by adding a few spoonfuls of the hot sauce from the pan, stirring continuously.Return the tempered mixture to the pan and stir to incorporate.Simmer gently for an additional 5 minutes, allowing the sauce to thicken into a rich, creamy paprikás gravy.