Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess to the dish. Buttered egg noodles soak up the sauce.
- Total Time:
- Servings: 4
Source: Everyday Food, December 2007
- Coarse salt and ground pepper
- 8 ounces wide egg noodles
- 1 tablespoon butter, cut into pieces
- 1 pork tenderloin (about 1 pound), excess fat and silver skin removed, halved lengthwise, then cut
- 2 tablespoons sweet paprika
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 can (14 ounces) whole peeled tomatoes in juice
- 1/2 cup sour cream
- Chopped parsley, for garnish (optional)
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.