Hungarian goulash, move, langos or lecho are meals, which has found its place in Czech cuisine. I came across this while thinking, how to prepare chops, that would melt on the tongue, for bacon chops.

Servings	Prep Time
2 osoby	10 minutes

Cook Time

45 minutes

Servings	Prep Time
2 osoby	10 minutes

Cook Time

45 minutes

You can prepare bacon cutlets easily, or simply. That's not crazy, it's just that the food can be prepared a little differently and it will be just as great. Bakon sauce is made from mushrooms and cream and, like most Hungarian dishes, it does not lack paprika. We pound it a little and add smoked paprika. You can collect mushrooms, or reach for the most affordable - mushrooms. And then all that's left to do is enjoy.

Servings	Prep Time
2 osoby	10 minutes

Cook Time

45 minutes

Servings	Prep Time
2 osoby	10 minutes

Cook Time

45 minutes

Bacon chops | Fresh wind from the Bakoň Forest

Need:

300 g pork chops
1 cibuli
200 g bacon
1-2 lžíce smoked paprika > here we have 1,5 lžíce, depends on you
300 ml beef broth > my favorite Vitana beef broth will help
vegetable oil
butter
200 g žampionů > canned food will help
200 ml cooking cream
salt
1 spoon hladké mouky

Units:

How do you:

Tap the cutlets and cut the edges. Melt the butter in the oil and sear the cutlets on both sides.
Chop the onion, diced bacon.
Put the bacon in the casserole and fry it, to let go of fat.
Add onion and restujeme.
Add the mushrooms and saute for a while,
then cover and simmer like that 5 minutes.
Add smoked paprika and mix.
Přilijeme vývar.
Osolíme.
add the meat,
cover and simmer for approx 40 minutes.
Add flour to the cream and beat well.
Pour the cream into the sauce
and let's leave it like that at least 5 boil for minutes.
Podáváme s dušenou rýží.

Tip:

Another possibility is, that we add lečo to the champignons.