in Eastern Europe, Hungary

Hungarian medallions

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Ingredients for 4 servings:

  • 1 kg pork loin(s), cut into slices
  • 500 g onion(s)
  • ½ liter red wine
  • Paprika powder, hot
  • Gravy, instant
  • some salt
  • some pepper
  • 2 tbsp flour
  • some wine, red
  • oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the loin into evenly thick slices (approx. 3 cm). Then toss in the paprika powder and briefly sear in a hot pan with a little oil or fat. Remove the medallions and sear the peeled and sliced ​​onions until golden brown. Return the medallions to the pan and deglaze with (a good) red wine, season with salt and pepper to taste, add the meat juices, and simmer over medium heat for about 15-20 minutes. To thicken the sauce, stir in a little flour and red wine until smooth. Serve with bread dumplings, French fries, or spaetzle, and a fresh salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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