How To Make Pork Paprikash
A traditional Hungarian dish, pork paprikash is a pork tenderloin stew with peppers, onions, and paprika. The dish is also thickened with sour cream.
Ingredients
- 3tbspcooking oil,or bacon fat
- 1½lbpork tenderloin
- 1tbspflour
- 1¾tspsalt
- ½tspfresh ground black pepper
- 1onion
- 2bell peppers,large, green
- 4tsppaprika
- 1½cupslow-sodium chicken broth,(canned or homemade stock)
- 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.
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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 oil to the pan.
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Add the onion and bell peppers.
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Cook for 7 minutes, covered, stirring occasionally.
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Stir in the remaining salt, black pepper, and the paprika.
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Cook, stirring, for 30 seconds.
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Add the pork with any accumulated juices and the broth.
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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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Meanwhile, 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.
Nutrition
- Calories: 766.60kcal
- Fat: 29.87g
- Saturated Fat: 9.00g
- Trans Fat: 0.15g
- Monounsaturated Fat: 12.49g
- Polyunsaturated Fat: 5.76g
- Carbohydrates: 72.41g
- Fiber: 5.53g
- Sugar: 7.03g
- Protein: 51.36g
- Cholesterol: 204.43mg
- Sodium: 1149.10mg
- Calcium: 110.14mg
- Potassium: 1244.93mg
- Iron: 6.20mg
- Vitamin A: 240.52µg
- Vitamin C: 78.70mg
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