Prep 15 mins
Cook 15 mins
This is from one of my Food & Wine cookbooks. They say to stay in Hungary for the wine and serve something called “bull’s blood.”
- 3 tablespoons cooking oil
- 1 1⁄2 lbs pork tenderloin, cut in 1 1/2 inch cubes
- 1 tablespoon flour
- 1 3⁄4 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1 onion, sliced thin
- 2 green bell peppers, cut in strips
- 4 teaspoons paprika
- 1 1⁄2 cups chicken broth
- 3⁄4 cup sour cream
- 3⁄4 lb egg noodles
- In a large pot, heat 1 tablespoon of the oil over moderately high heat. Toss the pork with the flour, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper.
- Add about half the pork to the pot and brown for about 3 minutes. Remove. Repeat with the remaining pork and additional tablespoon oil. Remove.
- Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion and bell peppers. Cook, covered, stirring occasionally, for 7 minutes.
- Stir in the remaining 1 ¼ teaspoons salt, ¼ teaspoon black pepper, and the paprika. Cook, stirring, for 30 seconds.
- Add the pork with any accumulated juices and the broth. Bring to a boil, reduce heat and simmer, partially covered, until the pork is just done, 10-15 minutes.
- Reduce the heat to very low and whisk in the sour cream.
- Meanwhile in a large pot of boiling salted water, cook the egg noodles until just done, about 7 minutes. Drain.
- Remove ½ cup of the sauce from the stew and toss with the noodles. Serve the stew over the noodles.