Heat 2 tablespoons of olive oil in a stainless steel skillet over medium-high heat and brown the pork on all sides for about 5-7 minutes. Transfer the pork to a plate and set aside.

Add the diced yellow onion to the skillet, adding more oil if necessary, and sauté until beginning to brown, about 5-7 minutes. Add the sliced mushrooms and sauté until tender, about 5 minutes. Transfer the onion mushroom mixture to the pork and set aside.

Melt 3 tablespoons of butter in the skillet and whisk in 3 tablespoons of flour, continuing to whisk until the mixture is a rich caramel brown. Add 1 cup of whole milk and 1 cup of heavy cream, whisking continually, until the mixture is smooth and thickened.

Add 1 tablespoon of sweet paprika and 2-3 teaspoons of beef bouillon base and whisk until smooth. Return the meat mixture to the sauce and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes. Add salt and pepper to taste. If you prefer the sauce a little thinner, add a little more cream. Serve with Spätzle or carb of choice and a fresh green salad or cucumber salad.