This had a great taste and was easy to put together. But the sauce was quite thin. And I'm not sure this is the best use for a tenderloin; as more of a stew shoulder might be a better cut.
- 3 tablespoons cooking oil or bacon fat
- 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
- 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, 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.
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