A delightful and creamy pork dish with a rich paprika sauce, perfect for a comforting dinner.
Slice the pork fillet into medallions and gently flatten them with a meat mallet.
Flattening the pork ensures even cooking and tender texture.
Heat olive oil in a frying pan over medium heat. Dust the pork medallions with flour and cook until golden brown on both sides.
Shake off excess flour to prevent clumping during cooking.
In the same pan, add butter and sauté the chopped onion and minced garlic until fragrant.
Cook the onions until translucent for a sweeter flavor.
Add the sliced mushrooms and cook until tender.
Avoid overcrowding the pan to ensure even cooking of mushrooms.
Stir in Worcestershire sauce, tomato paste, paprika, chicken bouillon, and water. Simmer for a few minutes.
Mix well to combine all flavors evenly.
Add sour cream and a squeeze of lemon juice to the sauce, stirring until heated through.
Do not boil the sauce after adding sour cream to prevent curdling.
Serve the pork medallions topped with the creamy paprika sauce.
Garnish with fresh parsley for a touch of color and flavor.
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