Pork Tokany with Mushrooms
Pork and mushrooms provide protein and potassium and make this dish substantial without grains or floury sides. Sour cream softens the sauce, and paprika gives it a distinct Hungarian accent. It is a good keto option for a hot home dinner with a thicker meat texture.
Cut the pork shoulder (900 g) into thin strips, slice the mushrooms (300 g), and dice the onion (60 g). Heat the olive oil (30 g) in a wide skillet or stew pan.
Add the onion (60 g) and cook for 3 minutes, then add the pork shoulder (900 g). Brown the meat for about 5 minutes, then add the mushrooms (300 g) and cook for another 6 minutes until they soften.
Sprinkle in the paprika (4 g), immediately pour in the water (250 g), and add the salt (4 g) and black pepper (1 g). Lower the heat and stew the tokany for 25 minutes under a lid so the meat becomes tender and the liquid reduces slightly.
Stir in the sour cream (150 g), warm the dish for another 1-2 minutes, and serve it hot. The sauce should stay soft and creamy, so avoid hard boiling after the sour cream goes in.
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