Culinary Gizmodo

Cookin’ and Smiling

Pork Paprikash – enough said – mmmmmm…….

So I tried this recipe for the first time a while back and it has become a monthly staple ever since. Yummy really can’t describe how good it it.   I used a lot more pepper than the recipe calls for, so you have a disclaimer. I also only had fat-free sour cream on hand. I usually don’t cook with the fat free kind because I think it leaves bitter taste, but in a pinch. I do however use it for topping or on dishes that are not cooked (like my cucumber recipe).  Next time I’ll try the regular sour cream and see if that’s better. So I highly recommend this dish, as I recommend most entrees I put online.

Try it sooner than later and you will find it is another CulinaryPrep meal to remember. You won’t be disappointed.


  • 3 tablespoons cooking oil or bacon fat
  • 1 ½ pounds pork tenderloin, cut into 1 1/2-inch cubes
  • 1 tablespoon flour
  • 1 ¾ teaspoons salt
  • ½ teaspoon fresh-ground black pepper
  • 1 onion, cut into thin slices
  • 2 large green bell peppers cut into thin strips
  • 4 teaspoons paprika
  • 1 ½ cups canned low-sodium chicken broth or homemade stock
  • ¾ cup sour cream
  • ¾ pound egg noodles

How to Prepare

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. Serve the stew over the noodles.

Nostrovia! ~E

Sun, July 11 2010 » Recipes