Sunday, March 1, 2015

Pork (or chicken) Paprikash

1 LB Pork leftover roast, chops, tenderloin (or chicken)
6-8 Strips of bacon (about 1/2 LB)
2 Bell Peppers (red, red and green) chopped coarsely
2 onions chopped 
1 C mushrooms, quartered
4-6 Garlic cloves chopped coarsely
1 can 14.5 oz diced tomatoes
2 C Chicken broth

1 TBS flour
3 tsp Sweet Hungarian Paprika
0.5-1 tsp Hot Hungarian Paprika
0.5 tsp fresh ground pepper.
1-2 TBS sour cream per serving

If the Pork is leftover:

Saute the bacon until crispy 
Add onions Saute until translucent, deglaze with chicken stock
saute garlic
add mushrooms, peppers, flour, spices  
stir, 2-3 minutes
add tomatoes and pork
simmer until warmed through.

Serve over hot egg noodles with a generous topping of sour cream.
turn off heat and blend in sour cream, to desired color/creaminess.

Using fresh Pork (or chicken) dredge the meat in the flour and 1/2 the paprika, and brown in the bacon fat, before adding the onions.

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