- Total Time
In Hungary, however, Paprika is an important element in many traditional dishes, where it is added with a generous hand.
all-purpose flour1 Tbsp
table salt½ tsp
black pepper¼ tsp, freshly ground
uncooked lean pork tenderloin1 pound(s), trimmed of all visible fat and cut into 3/4-inch chunks
olive oil2 tsp
uncooked red onion(s)1 medium, chopped
green pepper(s)1 large, seeded and coarsely chopped
paprika1 Tbsp, preferably Hungarian
reduced-sodium chicken broth¾ cup(s)
light sour cream3 Tbsp
cooked egg noodles4 cup(s), (about 1/2 pound dry)
- Combine the flour, salt, and pepper in a zip-close plastic bag. Add the pork and shake to evenly coat.
- Heat the oil in a large nonstick skillet over medium heat. Add half of pork and cook until lightly browned on all sides, about 4 minutes. Transfer to a plate. Repeat with the remaining pork.
- Add the onion and bell pepper to the skillet. Cook, stirring frequently, until the onion is translucent, about 4 minutes. Stir in the paprika and cook, stirring constantly, until fragrant, about 20 seconds.
- Return the pork with any accumulated juices to the skillet. Stir in the broth and bring to a boil. Reduce the heat and simmer, covered, until the pork is tender, 20–25 minutes. Remove from the heat, then stir in the sour cream. Serve over the egg noodles. Yields 3/4 cup paprikash with 1 cup noodles per serving.