Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic. Buttered egg noodles, the traditional accompaniment, soak up the spicy, creamy sauce.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil; add a generous amount of salt. Cook noodles until tender according to package instructions; drain, and return to pot. Stir in butter; cover to keep warm.
Step 2
Meanwhile, in a shallow dish, combine pork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, turning occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer pork to a plate.
Step 3
Reduce heat to medium. Add remaining tablespoon oil and the onion to skillet; cook, stirring frequently, until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and the water; bring to a boil. Reduce to a simmer; cook, breaking up tomatoes with a spoon, until sauce is slightly thickened, 2 to 4 minutes.
Step 4
Remove from heat, and stir in sour cream; season with salt and pepper. Serve pork mixture over noodles, and garnish with parsley, if desired.
About Paprika
Step 5
Paprika, made by grinding dried sweet red peppers, is used in many cuisines around the world. It comes in a variety of flavors, ranging from sweet to spicy, and can vary in color from bright orange to deep red. Hungarian paprika is renowned for its bright color and pronounced flavor. It is available in sweet and hot varieties. Spanish paprika (pimentón) is made from peppers that are dried over fire, so both the sweet (dulce) and spicy (picante) versions have a distinctive smoky quality.
