Pork Paprikash
7
People talking
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.
- Ready In:
- 1hr 25mins
- Serves:
- Units:
Nutrition Information
7
People talking
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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
This was AMAZING! So tender, so flavorful! I didn't change a thing in the recipe other than increasing the number of servings because I had about 3.5 lbs of pork tenderloin. I have to admit I was nervous about the cooking method for tenderloin, mine always come out dry no matter how it's cooked, but this recipe did not steer me wrong.
-
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!
-
Very good! I used the sweet Hungarian paprika and the frozen egg noodles. The pork tenderloin was even on sale!! Thanks for the recipe!
-
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. -
see 4 more
