Paprika Pork
5
People talking
A wonderful, stick to the ribs stew that takes on an "old world" taste from the paprika and seasonings.
- Ready In:
- 2hrs 20mins
- Serves:
- Units:
5
People talking
ingredients
- 2 medium onions, chopped
- 1 tablespoon vegetable oil
- 1 lb pork tenderloin, coarsely chopped
- 1⁄2 teaspoon chili powder
- 2 garlic cloves, minced
- 1 1⁄2 teaspoons paprika, sweet hungarian
- 1 tablespoon flour
- 1 cup chicken broth
- 3 medium tomatoes, chopped
- 1 tablespoon tomato puree
- 1 red bell pepper, chopped
- 1⁄2 cup plain yogurt
- salt and pepper
directions
- In a heavy skillet over medium heat, saute the onions for 5 minutes in the oil Add the pork and saute until browned.
- Mix in chili powder, garlic, and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom.
- Sprinkle the flour over the mixture and stir in; cook another 2 or 3 minutes.
- Stir in chicken broth a little at a time; mix well.
- Stir in tomatoes, puree, and red pepper.
- Cover and simmer gently until the meat is cooked through, about 1 to 1 1/2 hours.
- Stir occasionally.
- Pour about 1/2 cup of cooking liquid into a bowl and mix yogurt in well.
- Remove pork mixture from the head and add yogurt mixture; stir to combine.
- Season to taste with the salt and pepper and heat through without boiling.
- Serve with rice or noodles.
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This is an awesome recipe. I found it a while back on the web and have made it a few times now. The only thing I do differently is use sour cream instead of yogurt (makes it a bit less healthy but 10x more tasty). I've also made it with a 1lb pork roast (cut up into 5 big pieces) without any changes. Thanks for sharing!Reply
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This is an awesome recipe. I found it a while back on the web and have made it a few times now. The only thing I do differently is use sour cream instead of yogurt (makes it a bit less healthy but 10x more tasty). I've also made it with a 1lb pork roast (cut up into 5 big pieces) without any changes. Thanks for sharing!Reply
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I followed this recipe to the letter the first time around and it was delicious. I cook for my parents and as they have gotten older they prefer milder food. This dish offered them flavor without causing discomfort. I made this dish again for my husband and I and tweaked it a little. I added more garlic (about 7 cloves sauteed 1/2 and other half added about 10 minutes before meal was done) and tripled the paprika. I sauteed 3/4 of the onions and then added the last quarter at the end so that there was the some crunch. I also added in some fingerling potatoes. I boiled them first till they were semi soft and then added them to the meat and sauce. Since I added the potatoes I did not serve this dish over noodles but served it with a side of brown rice and a salad of tomatoes, red onions, and baby spinach with a lime and olive oil dressing. Very very happy with this recipe its easy, fast and delicious. Thank you very much HonniReply
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This is so easy to make. The pork was very tender and the chilli left a warm taste.I served with steamed rice and baby spinach. A very warming meal on a cold night.Reply
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