Recipe by yooper
A wonderful, stick to the ribs stew that takes on an "old world" taste from the paprika and seasonings.
Top Review by HEP MEP
We all really enjoyed this meal. I made a couple changes - not major. I used a can of diced tomatoes-not exactly great tomatoes this time of year- and I used sour cream in favor of yogurt.Also added a bit extra paprika.I think next time I'll serve it with rice though.(had it with egg dumpling noodles) Then that great sauce will get soaked up nicely. Thanks!
- 2 medium onions, chopped
- 1 tablespoon vegetable oil
- 1 lb pork tenderloin, coarsely chopped
- 1⁄2 teaspoon chili powder
- 2 garlic cloves, minced
- 1 1⁄2 teaspoons paprika, sweet hungarian
- 1 tablespoon flour
- 1 cup chicken broth
- 3 medium tomatoes, chopped
- 1 tablespoon tomato puree
- 1 red bell pepper, chopped
- 1⁄2 cup plain yogurt
- salt and pepper
Directions See How It's Made
- In a heavy skillet over medium heat, saute the onions for 5 minutes in the oil Add the pork and saute until browned.
- Mix in chili powder, garlic, and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom.
- Sprinkle the flour over the mixture and stir in; cook another 2 or 3 minutes.
- Stir in chicken broth a little at a time; mix well.
- Stir in tomatoes, puree, and red pepper.
- Cover and simmer gently until the meat is cooked through, about 1 to 1 1/2 hours.
- Stir occasionally.
- Pour about 1/2 cup of cooking liquid into a bowl and mix yogurt in well.
- Remove pork mixture from the head and add yogurt mixture; stir to combine.
- Season to taste with the salt and pepper and heat through without boiling.
- Serve with rice or noodles.