Recipe
Close-roasted Pork With Hungarian-inspired Sauce Recipe
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Waterlily / All my dishes 12 months ago
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!
Prep:5m Cook:120m Servings:6
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 Waterlily |
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Fans
Ingredients
- 1 pork roast, any size. This can be a very economical cut as the cooking method will render it very tender.
- Salt and Pepper, to your taste
- 2 t. - 2 T. Smoked Paprika, to your taste (divided)
- 4 T unsalted butter, or olive oil
- 1/2 medium onion, diced fine
- 1 cup sliced mushrooms, any variety. I like crimini for this.
- 1 cup sour cream
Directions
- 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.
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danerin2 12 months ago said:
Wow, this sounds amazing! Thanks for the recipe, I'll be sure to make it as soon as the Thanksgiving turkey is gone!
juels 12 months ago said:
This does sound fantastic! high 5!