1 1/2 lb Boneless pork (tenderloin
-or lean loin chops are
-best)
1/2 c  Flour
1 ts Salt
1/2 ts Pepper
4    TB butter
1    TB olive oil
2 md Onions, chopped
1    Clove garlic
2    TB paprika
2    Chicken bouillon cubes
-disolved in 1 cup boiling
-water
1 c  Sour cream (can easily be
-doubled)
1    TB crushed, dried dill

Cut port into pieces about 4″ x 5″. (actually size is not important) Mix
flour with salt and pepper on sheet of waxed paper. Dredge pork in flour.
Save 2 TB of flour mixture. Heat butter & olive oil in large skillet.
Brown meat and saute onions & garlic at same time until onions are soft.
Stir in paprika. Pour in bouillon and scrape bottom of skillet with
spatula. Cover skillet and simmer for 45 minutes, until meat is tender.
Meanwhile, in small bowl combine sour cream, reserved flour, and dill. Stir
until smooth. When meat is ready stir sour cream mixture, 1 TB at a time,
into the skillet. Stir constantly until sauce thickens. Do not boil. Serve
hot with noodles or Hungarian Dumplings and a dry white wine. Hungarian
Pork in Paprika-Dill Sauce