This dish takes inspiration from a traditional Hungarian paprikas. The quick preparation and short list of ingredients are somewhat less than authentic, but certainly no less delicious. Tender cubes of pan-seared pork, sliced onions and red bell pepper are coated in a simple sour cream-paprika gravy and served over egg noodles. The flavors pair well with sides like roasted fresh green beans or buttered peas.
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Seared Pork in Sour Cream-Paprika Gravy
Cubes of tender, boneless pork are sauteed along with onions and red bell pepper, then tossed in a sour cream-paprika gravy and served over egg noodles.
- 1 lb boneless pork chops, cut into 1-inch cubes
- 3-1/2 tablespoons flour, divided
- 1/2 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil, divided
- 1/2 cup dry white wine
- 1/2 medium onion, sliced
- 1 medium red bell pepper, cut into strips
- 1 teaspoon sweet paprika
- 1/2 cup chicken broth
- 1/4 cup sour cream
- 8 ounces broad egg noodles, cooked and drained
- Combine 3 tablespoons of the flour, salt and a few grinds of black pepper in a shallow dish. Add the pork cubes and toss to coat thoroughly.
- Heat the butter and 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the pork and cook, turning with tongs, until lightly browned on all sides, 2 minutes. Add the wine and continue cooking, turning the meat frequently, until the liquid is almost evaporated, 1-1/2 to 2 minutes longer. Transfer the pork to a plate and set aside.
- Add the remaining tablespoon of olive oil to the pan and add the onion. Cook until soft and translucent, 2 to 3 minutes. Add the red bell pepper, the remaining 1/2 tablespoon of flour and paprika and toss to coat thoroughly. Season with salt and pepper. Continue cooking, stirring frequently, until the flour coating is pale golden in color, 3 minutes longer.
- In a small bowl, whisk together the chicken broth and sour cream. Add to the onion-pepper mixture and combine well. Bring to a rapid simmer and cook for 1 minute, stirring frequently, just until the liquid starts to thicken. Return the pork to the pan and combine with the sauce. Continue cooking until the liquid has thickened to a gravy consistency and the pork is barely pink in the middle.
- To serve, spoon about 1/4 cup of the gravy over the egg noodles and divide them between 4 plates. Top each with a portion of the pork mixture, then spoon the remaining gravy over the top of each serving.
Recipe Notes:This dish is also delicious served over mashed potatoes or rice.
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