Try this Hungarian Pork in Paprika-Dill Sauce recipe, or contribute your own.
Suggest a better descriptionCut port into pieces about 4" x 5". (actually size is not important) Mix flour with salt and pepper on sheet of waxed paper. Dredge pork in flour. Save 2 TB of flour mixture. Heat butter & olive oil in large skillet. Brown meat and saute onions & garlic at same time until onions are soft. Stir in paprika. Pour in bouillon and scrape bottom of skillet with spatula. Cover skillet and simmer for 45 minutes, until meat is tender. Meanwhile, in small bowl combine sour cream, reserved flour, and dill. Stir until smooth. When meat is ready stir sour cream mixture, 1 TB at a time, into the skillet. Stir constantly until sauce thickens. Do not boil. Serve hot with noodles or Hungarian Dumplings and a dry white wine. Hungarian Pork in Paprika-Dill Sauce File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (772g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 326 | ||
Calories from Fat: 18 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 81.7mg | 3 % | |
Potassium 196.7mg | 5 % | |
Total Carbohydrate 67.1g | 20 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 63.3g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 326
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