Hungarian Heritage Review, 1988 (17. évfolyam, 1-12. szám)
1988-05-01 / 5. szám
fCljc Culinary JVrt of jríuugary GYPSY GRILL 8 servings 8 boneless, center cut pork chops, approximately 5 oz. each 8 slices ranch style bacon 8 mushroom caps 8 thick slices ring bologna, knockwurst, or similar sausage 3 tbsp. flour 2 tbsp. cornstarch 4 tbsp. Hungarian paprika 1 tbsp. granulated sugar 1/2 tbsp. salt 1/4 tbsp. black pepper approximately 1/2 cup white wine 1. Cut each pork chop into 4 even pieces. Gently pound each piece until almost double in size. 2. Mix the flour with the cornstarch. Dip the flattened pieces of pork in the flour-cornstarch mixture. 3. Wash and dry each mushroom. Dip first in water, then in the flour mixture. 4. Cut each slice of bacon in half. Starting with a cold skillet, slowly fry the bacon until it is almost crisp. Remove. 5. In the bacon fat, quickly fry the pork chop pieces on one side until they turn a nice brownish color, then turn and fry on the other side. Remove and keep hot. 6. Now fry, together, thesausageand mushrooms. (If necessary, adjust the amount of shortening by adding more, preferably bacon fat or lard.) Place on absorbent paper to drain. 7. In a small bowl, combine the paprika, sugar, salt, and pepper. Drop by drop, stir in the wine until the mixture reaches a consistency similar to that of ketchup and mustard. 8. Put the pork chops, sausage, mushrooms, and bacon on skewers. Serve each person one skewer and offer the paprika-wine sauce instead of mustard. * * * 28 HUNGARIAN HERITAGE REVIEW MAY 1988
