Under 30 Minutes
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.
- 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.