Pork Paprikash (Hungarian Stroganoff)

By Chez_Alexander

Ingredients

• 6 oz uncooked egg noodles
• 10 oz pork tenderloin, cut into 1" pieces (remove fat)
• 5 tsp olive oil, divided (2 tsp / 1 TBS)
• 1 1/2 cups chopped onion
• 2 tsp chopped garlic
• 2 TBS flour
• 2 TBS tomato paste (unsalted)
• 1 tsp chopped thyme
• 1 tsp hot paprika (or blend paprika & cayenne pepper)
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 TBS cider vinegar
• 3 TBS sour cream (full fat)
• Kosher salt & pepper to taste

Preparation

Step 1

1) Cook noodles according to package directions; drain.

2) Sprinkle pork with salt & pepper. Heat a large skillet over medium-high heat. Add 2 tsp oil; swirl to coat. Add pork; cook 4 minutes, browning on all sides. Remove pork from pan.

3) Reduce heat to medium. Add remaining 1 TBS oil to pan; swirl to coat. Add onion, garlic, salt, & pepper (to taste); saute 4 minutes or until vegetables are tender.

4) Add flour, tomato paste, thyme, and paprika; saute 30 seconds.

5) Add wine; cook 1 minute, scraping pan to loosen browned bits. Add stock and vinegar; bring to boil. Add pork; reduce heat, and simmer 5 minutes or until pork is tender.

6) Remove pan from heat; stir in sour cream. Serve over noodles.

Makes 2 servings. 1 serving = 12 Weight Watchers points.