Pork Paprikash
Recipe information
Recipe Icon - Master recipes
Cooking:
-
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Pork Paprikash

1. 3 tbsp. cooking oil or bacon fat -
2. 1 1/2 lb. pork tenderloin -
3. 1 tbsp. flour -
4. 1 3/4 tsp. salt -
5. 1/2 tsp. fresh-ground black pepper -
6. 1 onion -
7. 2 large green bell peppers -
8. 4 tsp. paprika -
9. 1 1/2 c. canned low-sodium chicken broth or homemade stock -
10. 3/4 c. sour cream -
11. 3/4 lb. egg noodles -

How to cook deliciously - Pork Paprikash

1. Stage

In a large pot, heat 1 tablespoon of the oil 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 oil. Remove.

2. Stage

Reduce the heat to moderately low and add the remaining tablespoon oil 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.

3. Stage

Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes. Drain. Remove 1/2 cup of the sauce from the stew and toss with the noodles. Serve the stew over the noodles.

4. Stage

Wine Recommendation: Stay with Hungary and serve the fearsomely named bull's blood, Egri Bikavér. It's actually a soft, spicy, fruity red that is just perfect with this traditional stew.