8 boned pork chops, 2 small onions, 250 g (1/2 Ib) mushrooms, 50 g (2 oz or 3 tbs) tomato purée, 1 medium green pepper, 200 ml (7 fl oz) soured cream, 1 tbs flour, 2 tsp noble sweet paprika, 50 g (2 oz) lard or 3-4 tbs oil.
Slice the onion and fry in the hot fat until golden brown. Sprinkle with paprika and add the chops, turning them over. Add a little water, cover with a lid and cook for a few minutes. Then add the sliced green pepper and tomato purée and continue to braise over a moderate heat until the meat is half-cooked. Then add the washed and chopped’ mushrooms. Season to taste with salt, cover with a lid and cook until tender. Blend the soured cream and flour together until smooth, then stir into the meat juices until the mixture thickens. Serve with small egg dumplings (galuska).