Carbonade Bakony style

Carbonade Bakony style

Carbonade Bakony style is an original Hungarian recipe. Bakony is the name of a Hungarian landscape. Dip the pork carbonade in 30 g of wheat flour type 405. Knock off the excess flour. Heat sunflower oil in a casserole. Fry the baconade on both sides and keep warm. Dice belly bacon. Fry in the pot. Dice onion and add. Cut frozen mixed mushrooms into small pieces and add. Season with pepper, salt and paprika powder. Deglaze with white wine. Turn on medium heat. Put carbonade bakony style into the sauce. Put the lid on. Stew for 10 minutes. Mix 20 g wheat flour type 405 with a little cold water. Bring the sauce to the boil briefly and thicken with it. Reduce the temperature until the sauce no longer boils. Stir in sour cream. Cook fresh spaetzle. Serve the Bakony-style carbonade with spaetzle.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
702 kcal
40 g
58 g
29 g

(C)opyright by Marions Kochbuch