Szynka Wieprzowa w Sosie z Grzybami i Kiszonym Ogórkiem: A Hearty Polish Dish

Introduction
Szynka wieprzowa w sosie z grzybami i kiszonym ogórkiem, or pork ham in mushroom and pickled cucumber sauce, is a classic Polish dish that combines rich flavors with comforting textures. This recipe is perfect for family gatherings or a cozy dinner at home. The tanginess of pickled cucumbers balances the earthy taste of mushrooms, creating a mouthwatering sauce that complements the tender pork. Let’s dive into the steps to prepare this delicious dish!

Ingredients
For the pork and sauce:

600g pork ham (boneless, trimmed)
2 tablespoons vegetable oil or clarified butter
1 medium onion, finely chopped
250g fresh mushrooms (e.g., button or porcini), sliced
2 medium pickled cucumbers, diced
2 cups beef or vegetable broth
1/2 cup sour cream
1 tablespoon flour (optional, for thickening)
1 teaspoon paprika
1 bay leaf
Salt and black pepper to taste
Optional garnishes:

Fresh dill or parsley, chopped
Directions
Prepare the pork:
Season the pork ham with salt, pepper, and paprika. Heat the oil in a large skillet or Dutch oven over medium heat. Sear the pork on all sides until golden brown. Remove and set aside.

Sauté the aromatics:
In the same pan, add the chopped onion and cook until translucent. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and start browning.

Combine ingredients:
Return the pork to the pan and add the broth, bay leaf, and diced pickled cucumbers. Cover and let simmer over low heat for 60-75 minutes, or until the pork is tender. Stir occasionally and add a little water if the sauce reduces too much.

Thicken the sauce (optional):
In a small bowl, mix the flour with a few tablespoons of the sauce until smooth. Stir it back into the pan. Cook for an additional 5 minutes.

Add sour cream:
Remove the bay leaf. Stir in the sour cream and heat gently without boiling to avoid curdling. Adjust seasoning as needed.

Serve:
Slice the pork and serve with the mushroom-cucumber sauce over boiled potatoes, rice, or kasha (buckwheat). Garnish with fresh dill or parsley.