Pork Paprikash

brown the pork and onions in bacon fat, as the Hungarians do.

3 tablespoons cooking oil 1 1/2 pounds pork tenderloin, cut into 1 1/2-inch cubes1 tablespoon flour1 3/4 teaspoons salt1/2 teaspoon fresh-ground black pepper1 onion, cut into thin slices

INGREDIENTS

2 large green bell peppers, cut into thin strips
4 teaspoons paprika
1 1/2 cups canned low-sodium chicken broth 
 Homemade stock
3/4 cup sour cream
3/4 pound egg noodles

INGREDIENTS

In a large pot, heat 1 tablespoon of the oil over moderately high heat.

INSTRUCTIONS

 Toss the pork with the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.

INSTRUCTIONS

Add about half the pork to the pot and brown for about 3 minutes. Remove. 

INSTRUCTIONS

Repeat with the remaining pork and an additional tablespoon oil. Remove.

INSTRUCTIONS

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

INSTRUCTIONS

 Add the onion and bell peppers. Cook, covered, stirring occasionally, for 7 minutes.

INSTRUCTIONS

 Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black pepper, and the paprika. 

INSTRUCTIONS

Cook, stirring, for 30 seconds. Add the pork with any accumulated juices and the broth.

INSTRUCTIONS

 Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is just done, 10 to 15 minutes.

INSTRUCTIONS

Reduce the heat to very low and whisk in the sour cream.

INSTRUCTIONS

Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes.

INSTRUCTIONS

Drain. Remove 1/2 cup of the sauce from the stew and toss with the noodles. 

INSTRUCTIONS

Serve the stew over the noodles.

INSTRUCTIONS

INSTRUCTIONS