Easy Hungarian Pork Paprika
photo by *Parsley*
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 tablespoons flour
- 1 tablespoon paprika
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 lb boneless lean pork, cut into 1-inch cubes, can sub top sirloin if prefered
- 4 teaspoons olive oil
- 2 (14 1/2 ounce) cans del monte original-style stewed tomatoes
- 1⁄2 cup sour cream, room temp
directions
- Combine first 4 ingredients, toss with meat.
- In skillet, brown meat in hot oil.
- Stir in tomatoes, undrained.
- Cook, uncovered, over medium heat or til meat is tender, stirring frequently.
- Remove pan from heat.
- Remove 1/2 cup sauce mixture from pan, and combine with sour cream. Then return mixture to skillet, blend well.
- Heat through over LOW HEAT. DO NOT BOIL! Or mixture will curdle.
- Serve over hot cooked noodles.
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Reviews
-
Very tasty! I had a 4.3lb pork loin. I trimmed it really well and quadrupled the recipe in a large pot. Served over vermicelli, but it would be much better with egg noodles. I'm no chef (and I'm pregnant) but I almost wanted to add lemon or capers to it for a pop of acidity, or maybe a bit more salt, or maybe some gruyere cheese or something. Regardless, I don't regret quadrupling the recipe one bit! We'll have leftovers tomorrow and stick the rest in the freezer for later! :)
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RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !