Mmmmm, yummy! I was taught by a Hungarian neighbor to make chicken paprikash, but it's very nice with the pork too. Prep and cook times are approximate.
- 44.37 ml cooking oil or 44.37 ml bacon fat
- 680.38 g pork tenderloin, cut into 1 1/2 inch cubes
- 14.79 ml flour
- 8.62 ml salt
- 2.46 ml fresh ground black pepper
- 1 onion, cut into thin slices
- 2 large green bell peppers, cut into thin strips
- 19.71 ml paprika
- 354.88 ml low-sodium chicken stock or 354.88 ml homemade chicken stock
- 177.44 ml sour cream
- 340.19 g egg noodles
- In a large pot, heat 1 tablespoon of the bacon fat over moderately high heat.
- Toss the Pork with the Flour, 1/2 teaspoon of the salt, and 1/4 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 an additional tablespoon of fat; remove.
- Reduce the heat to moderately low and add the remaining tablespoon of fat to the pan.
- Add the onion and bell peppers.
- Cook, covered, stirring occasionally, for 7 minutes.
- Stir in the remaining 1 1/4 teaspoons salt, 1/4 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 the heat, and simmer, partially covered, until the pork is just done, 10 to 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 and drain.
- Remove 1/2 cup of the sauce from the stew and toss with the noodles.
- Serve the stew over the noodles.