- SERVINGS: 4
Cubes of pork tenderloin are browned and then stewed in broth flavored with paprika, onion, and peppers. The traditional dose of sour cream thickens the sauce. To be even more authentic, brown the pork and onions in bacon fat, as the Hungarians do.
- 3 tablespoons cooking oil or bacon fat
- 1 1/2 pounds pork tenderloin, cut into 1 1/2-inch cubes
- 1 tablespoon flour
- 1 3/4 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 1 onion, cut into thin slices
- 2 large green bell peppers, cut into thin strips
- 4 teaspoons paprika
- 1 1/2 cups canned low-sodium chicken broth or homemade stock
- 3/4 cup sour cream
- 3/4 pound egg noodles
- In a large pot, heat 1 tablespoon of the oil over moderately high heat. Toss the pork with the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Add about half the pork to the pot and brown for about 3 minutes. Remove. Repeat with the remaining pork and an additional tablespoon oil. Remove.
- Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion and bell peppers. Cook, covered, stirring occasionally, for 7 minutes. Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black pepper, and the paprika. Cook, stirring, for 30 seconds. Add the pork with any accumulated juices and the broth. Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is just done, 10 to 15 minutes. Reduce the heat to very low and whisk in the sour cream.
- Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes. Drain. Remove 1/2 cup of the sauce from the stew and toss with the noodles. Serve the stew over the noodles.
Stay with Hungary and serve the fearsomely named bull's blood, Egri Bikavér. It's actually a soft, spicy, fruity red that is just perfect with this traditional stew.