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PORK PAPRIKASH WITH NOODLES




Source of Recipe


internet


List of Ingredients




1/4 cup (1/2 stick) unsalted butter
2 tablespoons vegetable oil
1 pound pork tenderloin, cut into 1/2-inch pieces
1 medium-sized red bell pepper, quartered, stemmed, seeded cut crosswise into 1/4-inch
strips
1 medium onion, finely chopped
1/2 pound wide dried egg noodles
Salt
2 tablespoons paprika
2 teaspoons caraway seeds
1/2 cup medium-dry white wine
2 tablespoons lemon juice
1 cup sour cream
1 tablespoon tomato paste
White pepper, to taste
1 tablespoon finely chopped fresh chives


Recipe




1. Melt the butter and oil in a large skillet or saucepan over medium-high heat. Add the
pork, bell pepper and onion and cook until the pork is lightly browned and the
vegetables are tender-crisp, about 5 minutes.

2. Meanwhile, heat a medium-size saucepan of water to a boil. Add the noodles and a
sprinkling of salt and boil until the noodles are al dente, following package instructions.

3. Meanwhile, add the paprika and caraway seeds to the pork mixture and cook 1 minute
more. Add the wine and lemon juice and heat to a boil, stirring and scraping to dissolve
the pan deposits; reduce the heat slightly and simmer gently for about 5 minutes.

4. Stir in the sour cream and tomato paste, reduce the heat to low, and simmer 2 to 3
minutes more. Taste and adjust the seasoning with salt and white pepper.

5. Drain the noodles well and put them in a large serving bowl or on four individual
plates. Spoon the pork mixture over the noodles and garnish with chives.