This juicy, tasty, and filling dish should not be missing from the menu of Hungarian restaurants, but it is also an excellent choice to make at home. This dish is best enjoyed when paired with a side dish that soaks up the delicious juices.
According to Sóbors, the pork cutlet Budapest-style was first made in 1958 for the Brussels World’s Fair. The skilful chefs combined the most popular Hungarian ingredients in a single dish. The flavour of the pork is enriched by the mushrooms, peas, and liver. It is a dish worth making at home.
If you fancy, you could also take this dish to the next level by using more luxurious ingredients. You could easily substitute the chicken liver with foie gras, for example, or use a fine cut of beef instead of the pork. It is the perfect dish for the family.
Ingredients for 4 people:
- 10 dkg smoked bacon
- 2 onions
- 2 cloves of garlic
- 2 yellow peppers (mild)
- 2 green peppers (hot)
- 4 tomatoes
- 30 dkg mushrooms
- 15 dkg peas
- 20 dkg chicken liver
- 8 slices of boneless pork loin or pork tenderloin
- 2 teaspoons of ground red pepper
- a little oil
- salt and pepper
Cut the bacon into small cubes and fry them in their own fat until they have a little sear. When the bacon has a nice colour, add the finely chopped onions, then stir and cook it a little. After that, add the crushed garlic. Cut the peppers (both) into strips and add them to the dish with the tomatoes. Add the pepper powder and stir well. Continue to cook it for five more minutes. Slice the mushrooms and add them to the mixture. After 10-15 minutes, add the cut chicken liver and peas to the ragout, season with pepper, and after 15 more minutes, it should be ready. Salt it if needed.
Use a meat mallet and tenderise the meat slices a little, season it with salt and pepper on both sides, then cook it in a pan with a little oil. It is best to use thin slices, and they should be done when they get a reddish-brown colour.
Serve it with a side dish of your choice. Put the side dish and the ragout on the plate first and lay the slices on top of the ragout. Fries or rice are best because they soak up every bit of the flavour from the ragout.
Total preparation time: ~ 1 hours 30 minutes