Monday, May 27, 2013

Pork Paprikash

I haven't had this meal for years and I am so glad I found it.  Thank you Martha Stewart!  It is an old Hungarian dish and oh boy do I love Hungarian food!  Get your bellies ready!!
Also this is our last week of 30 Minute Meal May!! Get ready for June!!

Coarse salt

Ground pepper8 ounce(s) wide egg noodles

1 tablespoon(s) butter, cut into pieces

1 (1-pound) pork tenderloin, excess fat and silver skin removed, halved lengthwise, then cut
2 tablespoon(s) sweet paprika
2 tablespoon(s) olive oil
1 medium onion, chopped
1 can(s) (14-ounce) whole peeled tomatoes in juice
1/2 cup(s) sour cream
Chopped parsley for garnish

Bring a large pot of salted water to a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.

Meanwhile, in a medium bowl, combine pork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).

Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.

Remove skillet from heat, and stir in sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.


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