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.
Everyday Food, December 2007
- Prep Time 15 minutes
- Total Time 25 minutes
- Yield Serves 4
- 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.
This creamy stew usually takes hours to cook. Here, thanks to swiftly sauteed pieces of pork tenderloin, it's on the table in less than a half hour.
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