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Pork Paprikash

By keen5 on May 05, 2003

Photo by Tulip-Fairy

6 Reviews

Prep Time: 40 mins
Total Time: 1 hrs 25 mins
Servings: 4

Photo by Tulip-Fairy

About This Recipe

"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."

Ingredients

3 tablespoons cooking oil or 3 tablespoons bacon fat
1 1/2 lbs pork tenderloin, cut into 1 1/2 inch cubes
1 tablespoon flour
1 3/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 onion, cut into thin slices
2 large green bell peppers, cut into thin strips
4 teaspoons paprika
1 1/2 cups low-sodium chicken stock or 1 1/2 cups homemade chicken stock
3/4 cup sour cream
3/4 lb egg noodles

Directions

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.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (425 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 747.7
Calories from Fat 261: 34%

Amount Per Serving: %
Total Fat 29.0g: 44%
Saturated Fat 9.4g: 47%
Cholesterol 204.9mg: 68%
Sugars 6.5 g
Sodium 1163.6mg: 48%
Total Carbohydrate 71.4g: 23%
Dietary Fiber 5.6g: 22%
Sugars 6.5 g: 26%
Protein 49.7g: 99%

Reviews

"I've been looking for this recipe for a while now - I used to make it all the time and then lost the recipe book that it was in. I am so glad that you posted it. Such a nice change of pace from regular stroganoff type recipes. Only change I made was to cut the liquid in half and cook the pork in the broth and spices in the crockpot for a few hours before stirring in the sour cream. Thanks!"

By HSingARMYmom on April 03, 2011 | 1206902
"This is one of my favorite pork recipes. I use less oil, and low-fat sour cream and its delish! Comes out rich & moist every time, and super easy to make. I usually use red pepper instead of green bell peppers to give it a sweeter taste."

By Mauimaidenchef on November 29, 2008 | 756353
"Very good! I used the sweet Hungarian paprika and the frozen egg noodles. The pork tenderloin was even on sale!! Thanks for the recipe!"

By HeatherN on November 04, 2009 | 983335
"I have done this with pork and with chicken. The pork vesion needed longer to cook like pixie suggested the chicken was my absolute favourite. thicken the sauce with cornflour as i didn't use flour in step 2 due to allergies. A definate keeper, the flavours were great and it was simple to put together."

By Tulip-Fairy on April 03, 2006 | 262107
"This recipe was quite good and easy. I did add some seasonings, thyme, parsley, basil and oregano. I added extra flour to make a thicker sauce when I put the pork back into the pot. "

By Juliemoon on April 10, 2005 | 166038
"Very tasty sauce, the combo of paprika and sour cream is perfect! I added a little bit more pepper than called for because we love pepper. I also let this cook for much longer at step 11, we tried a bit and just thought it would be better if the pork was simmered until very very tender (and it was). At the end, I thought that the sauce looked a bit too liquid so I thickened it up with cornstarch as well. Overall good recipe. I would definitely make this again."

By *Pixie* on July 03, 2003 | 57985