Pork Paprikash
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.
6
People talking
INGREDIENTS
Nutrition- 3tablespoons cooking oil or 3 tablespoons bacon fat
- 1 1⁄2lbs pork tenderloin, cut into 1 1/2 inch cubes
- 1tablespoon flour
- 1 3⁄4teaspoons salt
- 1⁄2teaspoon fresh ground black pepper
- 1
- 2
- 4teaspoons paprika
- 1 1⁄2cups low-sodium chicken stock or 1 1/2 cups homemade chicken stock
- 3⁄4cup sour cream
- 3⁄4lb egg noodles
Advertisement
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.
Advertisement