Yield
4

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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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Ratings & Reviews

mrscrazyed's Review

gisele
September 21, 2011
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.

gisele's Review

mrscrazyed
January 09, 2010
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!