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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss the pork medallions with the flour. | 2. In a non-stock skillet, heat the oil over medium-high heat and saute the pork until seared all over. You will have to do this in two batches, total cooking time about 5 minutes. | 3. Remove the pork as cooked to a bowl and set aside. | 4. Pour off any oil remaining in the pan. | 5. Add the butter and onion and cook over medium heat, stirring occasionally, until golden, about 5 minutes. | 6. Add the mushrooms and cook, stirring often, until no liquid remains, about 4 minutes. | 7. Stir in the paprika and cayenne. | 8. Return the pork to the pan, stirring to coat. | 9. Add the broth, lemon juice, and salt. | 10. Bring to a boil and cook for 3 minutes. | 11. Add the sour cream and parsley and heat through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	2		sliced	1066.2424	41.4849	163.0724	27.5073
purpose flour	2	tablespoons		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1		chopped	64.0	14.944	1.76	0.16
mushroom	2	cups	sliced	-	-	-	-
hungarian paprika	2	tablespoons		-	-	-	-
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
chicken broth	3/4	cup		58.59	1.4175	8.3538	1.9656
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
salt	1/2	teaspoon		-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.