Pork Paprikash with Cabbage
Cubes of pork tenderloin are browned and then stewed in broth flavored with paprika, onion, and peppers. The traditional dose of sour cream thickens the sauce. To be even more authentic, brown the pork and onions in bacon fat, as the Hungarians do.
Yield: 4 Ready in 40 minutes
10 people trying soon
Verified by stevemur
|3 tablespoonscooking oil or bacon fat|
|1 1/2 poundspork tenderloin; cut into 1 1/2-inch cubes|
|1 3/4 teaspoonsSalt|
|1/2 teaspoonblack pepper; fresh-ground|
|1 onion; cut into thin slices|
|2 largegreen bell peppers; cut into thin strips|
|1 1/2 cupscanned low-sodium chicken broth; or homemade stock|
|3/4 cupSour cream|
|1 mediumCabbage; shredded, steamed and salted|
Pork Paprikash with Cabbage Preparation
1. 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.
2. 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.
3. Meanwhile, steam the cabbage until just done. Drain. Remove 1/2 cup of the sauce from the stew and toss with the cabbage. Serve the stew over the cabbage.
Wine Recommendation: Stay with Hungary and serve the fearsomely named bull's blood, Egri Bikav?r. It's actually a soft, spicy, fruity red that is just perfect with this traditional stew.
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