pork paprikash

pork paprikash

Photo by

  • Prep Time


  • Total Time


  • Servings



  • coarse salt

  • ground pepper

  • 8

    oz wide egg noodles 1 tbsp butter- cut into pieces

  • 1 -1

    lb- pork tenderloin- excess fat and silver skin removed, halved lengthwise then cut

  • 2

    tbsp sweet paprike

  • 2

    tbsp evoo

  • 1

    medium onion, chopped

  • 1

    can - 14 oz- whole, peeled tomatoes in juice

  • ½

    cup sour cream

  • chopped parsley for garnish


bring a large pot of salted water to a boil. cook noodles until tender, drain and return to pot. stir in butter; cover and set aside meanwhile, in a medium bowl, combine pork with 1 tbsp paprika; season with salt and pepper, and toss to coat. in a large skillet, heat 1 tbsp oil over medium high heat; cook pork, tossing occasionally, until lightly browned on all sides, 3-5 minutes. transfer to a plate. reserve skillet. return skillet to stove; reduce heat to medium. add remaining oil and onion; cook until onion is soft, 4-5 minutes. add pork, remaining paprika, tomatoes with their juices and 1/2 cup water; bring to a boil. reduce heat to a simmer; cook until sauce is slightly thickened, breaking up the tomatoes with a spoon, 2- 4 minutes. remove skillet from heat and stir in sour cream; season with salt and pepper. serve paprikashover noodles, garnished with parsley.


Facebook Conversations