PORK PAPRIKASH
Tender cubes of pork tenderloin make this satisfying Hungarian-style dish easy enough to make on a weeknight. Two kinds of paprika-sweet and smoked-gives the sauce extra depth of flavor, while a bit of cayenne lends a subtle kick of heat. Make this a meal by serving it over egg noodles or pappardelle, topped with a dollop of sour cream and a sprinkling of fresh dill.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil.
- In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
- Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
- Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
- Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
- Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.
PORK PAPRIKASH
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted waterto a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.
- Meanwhile, in a medium bowl, combinepork 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 stirin sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.
LIGHT PORK PAPRIKASH WITH PEPPERS
This came from a recent issue of Chatelaine, and I'll definitely be making it again. The sauce is really tasty and it's low in fat.
Provided by Pippy
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix paprika, flour and cayenne.
- Toss pork in mixture to coat.
- Heat 1 tablespoon of the oil over medium high heat in a non-stick or seasoned cast iron skillet.
- Brown pork and remove once it is just cooked.
- Keep warm.
- Add remaining oil, garlic, onion, mushrooms and salt to the pan, cook until mushrooms start to soften.
- Add peppers and cook until tender-crisp.
- Add pork, wine (or stock) and Worcestershire.
- Stir constantly until liquid has mostly thickened and evaporated.
- Remove from heat and stir in sour cream.
- Serve over rice or egg noodles.
Nutrition Facts : Calories 433.5, Fat 15.7, SaturatedFat 5.2, Cholesterol 86.6, Sodium 663.3, Carbohydrate 41, Fiber 3, Sugar 3.8, Protein 29.8
PORK PAPRIKA
A nicely spiced sauce with diced tomatoes seasons cubes of pork in this hearty entree. I often scramble to put a meal on the table, but this comes together so quickly. My family oohs and aahs the whole time they're eating it. -Monette Johnson, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, cook pork in oil until no longer pink; remove and keep warm. Add the onion, green pepper and garlic to pan; cook and stir until crisp-tender. Add the next 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened. Stir in pork. Serve over noodles if desired. Dollop with sour cream.
Nutrition Facts : Calories 258 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 372mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
PORK PAPRIKASH
Mmmmm, yummy! I was taught by a Hungarian neighbor to make chicken paprikash, but it's very nice with the pork too. Prep and cook times are approximate.
Provided by keen5
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, heat 1 tablespoon of the bacon fat over moderately high heat.
- Toss the Pork with the Flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
- Add about half the pork to the pot and brown for about 3 minutes; remove.
- Repeat with the remaining pork and an additional tablespoon of fat; remove.
- Reduce the heat to moderately low and add the remaining tablespoon of fat to the pan.
- Add the onion and bell peppers.
- Cook, covered, stirring occasionally, for 7 minutes.
- Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black Pepper, and the paprika.
- Cook, stirring, for 30 seconds.
- Add the pork with any accumulated juices and the broth.
- Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is just done, 10 to 15 minutes.
- Reduce the heat to very low and whisk in the sour cream.
- Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes and drain.
- Remove 1/2 cup of the sauce from the stew and toss with the noodles.
- Serve the stew over the noodles.
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PORK PAPRIKASH RECIPE - QUICK FROM SCRATCH ONE-DISH …
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- In a large pot, heat 1 tablespoon of the oil over moderately high heat. Toss the pork with the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Add about half the pork to the pot and brown for about 3 minutes. Remove. Repeat with the remaining pork and an additional tablespoon oil. Remove.
- Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion and bell peppers. Cook, covered, stirring occasionally, for 7 minutes. Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black pepper, and the paprika. Cook, stirring, for 30 seconds. Add the pork with any accumulated juices and the broth. Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is just done, 10 to 15 minutes. Reduce the heat to very low and whisk in the sour cream.
- Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes. Drain. Remove 1/2 cup of the sauce from the stew and toss with the noodles. Serve the stew over the noodles.
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