Thursday, May 12, 2005

Pork Paprikash

Pork Paprikash (Adapted from Everyday Food)

8 ounces wide egg noodles
1 tablespoon butter, cut into chunks
16 ounces trimmed pork tenderloin, halved lengthwise and then cut crosswise into 1" pieces
2 tablespoons sweet paprika, divided
salt and fresh ground black pepper
2 tablespoons olive oil, divided
3/4 cup chopped onion
14 ounce can whole peeled tomatoes
1/2 cup water
1/2 cup sour cream

In a large pot of boiling salted water, add noodles and cook according to package directions - drain, place the noodles back into the pot and stir in butter.

Meanwhile, combine pork with one tablespoon of the paprika - season with salt and pepper, tossing well to coat.

In a large skillet heat 1 tablespoon oil over medium-high - add pork and cook, tossing occasionally, until lightly browned on all sides, about 3-5 minutes. Tranfer the pork to a plate and set aside.

Reduce heat to medium - add remaining oil and stir in the onions. Cook until softened, about 5 minutes. Add the pork, remaining paprika, tomatoes and 1/2 cup water. Bring mixture to a boil, reduce to a simmer and cook until sauce is slightly thickened, about 2-4 minutes, breaking up tomatoes with a spoon.

Remove skillet from heat and stir in sour cream - add additional salt and pepper, if desired. Serve over the buttered noodles and sprinkle with chopped fresh parsley, if desired.

Makes 4 servings.

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