How To Make Pork Paprikash
Enjoy a traditional Hungarian dish for dinner with this tender pork paprikash, a filling stew made with peppers, onions, and paprika!
Serves:
Ingredients
- 3tbspcooking oil,or bacon fat
- 1½lbpork tenderloin
- 1tbspflour
- 1¾tspsalt
- ½tspfresh ground black pepper
- 1onion
- 2large green bell peppers
- 4tsppaprika
- 1½cupschicken broth,low-sodium
- ¾cupsour cream
- ¾lbegg noodles
Instructions
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In a large pot, heat 1 tablespoon of the oil over moderately high heat.
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Toss the pork with the flour, salt, and black pepper. Add about half the pork to the pot and brown for about 3 minutes. Remove.
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Repeat with the remaining pork and an additional tablespoon oil. Remove.
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Reduce the heat to moderately low and add the remaining 1 tablespoon of oil to the pan. Add the onion and bell peppers, then cook for 7 minutes, covered, stirring occasionally.
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Stir in the remaining salt, black pepper, and the paprika. Cook, stirring, for 30 seconds.
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Add the pork with any accumulated juices and the broth. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes, partially covered, until the pork is just done.
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Reduce the heat to very low and whisk in the sour cream.
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In a large pot of boiling, salted water, cook the egg noodles for about 7 minutes until just done. Drain.
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Remove half a cup of the sauce from the stew and toss with the noodles.
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Serve the stew over the noodles, and enjoy!
Nutrition
- Calories: 782.56kcal
- Fat: 30.37g
- Saturated Fat: 9.16g
- Trans Fat: 0.15g
- Monounsaturated Fat: 12.78g
- Polyunsaturated Fat: 5.84g
- Carbohydrates: 74.72g
- Fiber: 5.68g
- Sugar: 7.80g
- Protein: 51.94g
- Cholesterol: 207.13mg
- Sodium: 1201.43mg
- Calcium: 113.25mg
- Potassium: 1279.97mg
- Iron: 6.22mg
- Vitamin A: 162.77µg
- Vitamin C: 68.83mg
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