Bakony-style pork cutlet with nokedli

1. Pound the pork cutlets thin, then season with salt and pepper.

2. Sear both sides quickly in hot oil, then remove.

3. In the remaining fat, sauté the finely chopped onion until translucent.

4. Add the sliced button mushrooms and cook over medium heat until tender.

5. Take off the heat, stir in the ground paprika, then pour in a little water.

6. Return the meat, cover, and simmer gently for about 40 minutes until tender.

7. Whisk the sour cream with the flour until smooth, stir it into the sauce, and bring to a boil.

8. Nokedli: mix the flour with the eggs, salt and water into a thick, lump-free batter; drop into boiling salted water and drain once they float to the top.

9. Serve the tender pork with the mushroom–sour cream sauce and fresh nokedli.