Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Boneless pork (tenderloin
-or lean loin chops are
-best)
1/2 c Flour
1 ts Salt
1/2 ts Pepper
4 ea TB butter
1 ea TB olive oil
2 md Onions, chopped
1 ea Clove garlic
2 ea TB paprika
2 ea Chicken bouillon cubes
-disolved in 1 cup boiling
-water
1 c Sour cream (can easily be
-doubled)
1 ea TB crushed, dried dill

Cut port into pieces about 4" x 5". (actually size is not important)
Mix flour with salt and pepper on sheet of waxed paper. Dredge pork
in flour. Save 2 TB of flour mixture. Heat butter olive oil in
large skillet. Brown meat and saute onions garlic at same time
until onions are soft. Stir in paprika. Pour in bouillon and scrape
bottom of skillet with spatula. Cover skillet and simmer for 45
minutes, until meat is tender. Meanwhile, in small bowl combine sour
cream, reserved flour, and dill. Stir until smooth. When meat is
ready stir sour cream mixture, 1 TB at a time, into the skillet. Stir
constantly until sauce thickens. Do not boil. Serve hot with noodles
or Hungarian Dumplings and a dry white wine. Hungarian Pork in
Paprika-Dill Sauce

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