Bakonyi Pork Cutlets with Creamy Mushroom Paprika Ragout

Why You’ll Love This Recipe

• Classic Hungarian comfort: silky paprika–onion sauce loaded with mushrooms and tender pork.
• Weeknight-friendly steps with restaurant-quality results.
• Nokedli (spaetzle) comes together fast and soaks up the creamy, tangy sauce.
• Balanced flavors: sweet paprika, earthy mushrooms, bright lemon, and cool sour cream.

Grocery List

• Produce: 2 large yellow onions, 3 garlic cloves, 1 lb mushrooms, 1 lemon, fresh parsley
• Dairy: Full-fat sour cream, unsalted butter, 3 large eggs
• Pantry: Pork loin cutlets, sweet Hungarian paprika, hot paprika (optional), caraway seeds, dried marjoram, bay leaves, tomato paste, chicken broth, all-purpose flour, pork lard or oil, kosher salt, black pepper

Full Ingredients

Pork and Mushroom Paprika Ragout

• 1.5 lb (680 g) pork loin cutlets, 1/2 in (1.25 cm) thick
• 1 tsp kosher salt + 1/2 tsp freshly ground black pepper (for pork)
• 2 tbsp pork lard or neutral oil
• 1 tbsp unsalted butter
• 2 large yellow onions (about 1.3 lb/600 g), thinly sliced
• 3 garlic cloves, minced
• 2 tbsp sweet Hungarian paprika
• 1/4 tsp hot Hungarian paprika or a pinch of cayenne (optional)
• 1 tbsp tomato paste
• 1 lb (450–500 g) mixed mushrooms (cremini/button/oyster), thickly sliced
• 1 tsp caraway seeds, lightly crushed
• 1 tsp dried marjoram (or 1 tbsp fresh, chopped)
• 2 bay leaves
• 2 cups (480 ml) low-sodium chicken broth
• 3/4 cup (180 g) full-fat sour cream
• 1 tbsp all-purpose flour (to stabilize sour cream)
• 1 tsp fresh lemon juice
• Additional kosher salt and pepper to taste

Nokedli (Hungarian Dumplings)

• 2 cups (250 g) all-purpose flour
• 3 large eggs
• 3/4 cup (180 ml) cool water (plus 1–2 tbsp more if needed)
• 1 tsp fine sea salt (for the batter)
• 1 tbsp kosher salt (for boiling water)
• 2 tbsp unsalted butter, melted (to finish)

To Serve

• 2–3 tbsp fresh flat-leaf parsley, finely chopped

Step-by-Step Instructions

Step 1: Prep and season the pork cutlets

Pat the pork dry. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. If any pieces are thicker than 1/2 inch (1.25 cm), lightly pound to even thickness for quick, even cooking.

Step 2: Sear the cutlets

Heat a wide, heavy pan or Dutch oven over medium-high. Add 2 tbsp lard/oil. Sear the pork in batches, 1–2 minutes per side, just until lightly golden. Do not fully cook through. Transfer to a plate and keep warm. Reduce heat to medium.

Step 3: Build the paprika–onion base

Add 1 tbsp butter to the same pan. Stir in the sliced onions and a 1/4 tsp pinch of salt; cook, stirring often, until soft and deep golden, 12–15 minutes. Add garlic, caraway, and marjoram; cook 30 seconds until fragrant. Remove the pan from heat, sprinkle in the sweet paprika (and hot paprika if using) and the tomato paste, and stir to form a reddish paste. Taking the pan off the heat prevents the paprika from scorching and turning bitter.

Step 4: Add mushrooms and simmer with pork

Return the pan to medium heat. Add the mushrooms and a small pinch of salt; cook 5–6 minutes, letting them release moisture and coat in the paprika base. Pour in the chicken broth and add bay leaves. Return the seared pork and any juices to the pan, nestling them into the sauce. Bring to a gentle simmer, cover, and cook on low 20–25 minutes. The sauce should bubble softly, 190–200°F (88–93°C). The pork should reach 145°F (63°C) internal temperature.

Step 5: Mix and cook the nokedli

While the ragout simmers, whisk the eggs and water in a bowl. Add flour and 1 tsp fine salt; stir with a wooden spoon until thick, sticky, and elastic, 30–60 seconds. If very stiff, add 1–2 tbsp more water. Rest 5 minutes.

Bring a large pot of water to a boil and salt it with 1 tbsp kosher salt. Using a spaetzle maker or the large holes of a slotted flat grater, press the batter into the boiling water in batches. When the nokedli float, cook 1 minute more. Scoop out with a spider and toss with 2 tbsp melted butter. Keep warm.

Step 6: Finish the sauce with sour cream

Transfer the pork pieces to a warm plate. In a small bowl, whisk sour cream with 1 tbsp flour. Temper by whisking in a ladle of hot sauce. Stir this mixture back into the pan. Simmer very gently 2–3 minutes, stirring, until glossy and lightly thickened. Do not boil vigorously, which can split the sour cream. Add 1 tsp lemon juice and season to taste with salt and pepper.

Step 7: Plate and garnish

Spoon a bed of buttered nokedli into warm bowls or plates. Ladle the mushroom-heavy paprika ragout over the top and nestle the pork cutlets in. Sprinkle generously with chopped parsley. Serve immediately.

Pro Tips

• Use fresh, high-quality Hungarian sweet paprika for the brightest color and flavor; replace yearly for best results.
• Always pull the pan off heat before adding paprika to avoid scorching.
• Temper the sour cream with hot sauce to keep the finish silky and prevent curdling.
• Nokedli texture should be thick and stretchy, not runny; the batter should fall slowly from a spoon.
• For deeper mushroom flavor, reserve a handful to brown in a separate skillet, then fold in at the end.

Variations

• Chicken version: Swap pork for 1.5 lb (680 g) chicken thighs or breast cutlets; simmer 15–20 minutes to doneness.
• Smoky bacon boost: Render 3 oz (85 g) diced smoked bacon before the onions; use the fat to build the sauce.
• Vegetarian: Replace pork with extra mushrooms (total 1.75 lb/800 g) and add 1 tbsp butter for richness; use vegetable broth.

Storage & Make-Ahead

Ragout keeps 3–4 days refrigerated in an airtight container. Reheat gently over low heat until steamy but not boiling to protect the sour cream. Nokedli can be boiled up to 2 days ahead; toss with a little butter or oil and refrigerate, then rewarm by sautéing in a skillet with butter until lightly crisped. The sauce also freezes well (without sour cream); add the sour cream after reheating for best texture.

Nutrition (per serving)

Approximate: 820–880 calories; 45–50 g protein; 70–80 g carbohydrates; 32–40 g fat; 4–6 g fiber; 1,600–1,900 mg sodium (varies with broth and added salt).