Close-roasted Pork With Hungarian-inspired Sauce
From waterlily 15 years ago
- 120 minutes to make
- Serves 6
I heard Lynne Rosetto Kasper interview a chef/author who described this method as close-roasting. It's how my mother used to make a roast spoon-tender and SO savory. The sauce is my own invention, kind of a Hungarian Stroganoff!
Ingredients
- 1 pork roast, any size. This can be a very economical cut as the cooking method will render it very tender. shopping list
- salt and pepper, to your taste shopping list
- 2 t. - 2 T. smoked paprika, to your taste (divided) shopping list
- 4 T unsalted butter, or olive oil shopping list
- 1/2 medium onion, diced fine shopping list
- 1 cup sliced mushrooms, any variety. I like crimini for this. shopping list
- 1 cup sour cream shopping list
How to make it
- Rub the roast with salt, pepper, and a little paprika.
- Either wrap the roast tightly in aluminum foil, or place it in a container just barely large enough to hold it that has a tight-fitting lid.
- Turn oven to 250 - 275 and cook the roast for at least 2 hours. A little longer won't hurt it at all.
- Near the end of the cooking time, melt the butter over medium heat in a pan, cook the onions until translucent.
- Add smoked paprika to your taste, continue to cook
- Add the mushrooms and cook until done.
- Add the pan drippings from the roast.
- Spoon in sour cream a few dollops at a time until the sauce has the consistency that you prefer.
- Shred the roast, and serve over noodles or the grain of your choice (I like kasha for this), covered with the sauce.
People Who Like This Dish 5
- modelsmom Worcester, MA
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juels
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" It was excellent "