By The Flying Chef on October 30, 2007
Photo by Chickee
Photo by Chickee
"Pork fillet topped with a yummy sour cream paprika sauce."
Serving Size: 1 (343 g)
Servings Per Recipe: 4
"this was great! i had veal cube steak so used that and smoked paprika. delish! will make again!"
"This seemed to me to be pork with a basic stroganoff sauce, but it was yummy all the same! I used pork scotch fillet. I am not sure I would flour the fillets again, this did not seem all that necessary. But the pork cooked beautifully and the sauce was very nice with mash; although I think I'd prefer pasta. I also used canned mushrooms which was a cheat, I think the flavour would be better with fresh. Thanks!"
"Outstanding! I buy tenderloins in bulk and keep in the freezer because we just love the cut of meat. I doubled the sauce so we'd have plenty to pour over the cutlets and Recipe #252762. Served with a side of Recipe #6446 Thanks for sharing your recipe!"
"This was wonderful. I made extra sauce and served over homemade buttered noodles. Thanks for the recipe!"
"Music to my ears...my 14 yo asked for seconds! Made for Edn'8 A/NZ"
"This was very different but very good. I used light sour cream but didn't change anything else. I served this with rice and broccoli. At first I wasn't sure if I liked it - it is very distinctive but the more I ate the better I liked it. Thanks for posting!"
"This was divine! I used a large pork loin steak for each of us, about 200g. I followed the recipe to the LAST dot, and it resulted in a VERY sophisticated and yet very hearty Autumn meal for us. I served this with freshly dug potatoes from the garden, just steamed with butter and parsley; freshly picked Swiss chard from the garden - chopped and sauted in a little butter with black pepper, and a few carrots. The sauce was nicely piquant and very tasty, and the addition of the mushrooms gave it some "body". A wonderful recipe which we both enjoyed, and the sauce can be made beforehand with ease. I will try this sauce with grilled chicken pieces next time and maybe serve it with noodles or pasta! Made as a recipenap for Aussie Swap #21 and also the N Mediterranean photo event in the Photos Forum. Merci encore Flying Chef! FT:-)"
"This made for a wonderful meal...I made as directed but added a heaped teaspoon of Pepper Steak Seasoning (mixed ground pepper blend) to the sauce for a little bite. I also added a little extra water to thin the sauce slightly. The sauce would also be wonderful served over chicken breast. Thanks for sharing :)"