1 1/2 pounds pork tenderloin, cut into 1 1/2-inch cubes
1 tablespoon flour
1 3/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 onion, cut into thin slices
2 large green bell peppers, cut into thin strips
4 teaspoons paprika
1 1/2 cups canned low-sodium chicken broth or homemade stock
3/4 cup sour cream
3/4 pound egg noodles
How to Make It
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.
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.
Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes. Drain. Remove 1/2 cup of the sauce from the stew and toss with the noodles. Serve the stew over the noodles.
Wine Recommendation: Stay with Hungary and serve the fearsomely named bull's blood, Egri Bikavér. It's actually a soft, spicy, fruity red that is just perfect with this traditional stew.
I made it today for dinner for me and my husband. I made exactly what the recipe asked for. The only difference was that I made 1 lb of pork tenderloin and 3/4 of a green pepper i had at home already. The pepper is very nice with the sauce and pork. I should have added more. well, next time! I'd make it again for sure!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.