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 cubes
1 tablespoon flour
1 3/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 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.
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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.
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Cook, stirring, for 30 seconds. Add the pork with any accumulated juices and the broth.
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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
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