| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Hungarian |
Ham/pork, Hungary |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Boneless pork, tenderloin |
|
|
or lean loin chops are |
|
|
best |
| 1/2 |
c |
Flour |
| 1 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 4 |
|
TB butter |
| 1 |
|
TB olive oil |
| 2 |
|
Onions, chopped |
| 1 |
|
Clove garlic |
| 2 |
|
TB paprika |
| 2 |
|
Chicken bouillon cubes |
|
|
disolved in 1 cup boiling |
|
|
water |
| 1 |
c |
Sour cream, can easily be |
|
|
doubled |
| 1 |
|
TB crushed, dried dill |
INSTRUCTIONS
Cut port into pieces about 4" x 5". (actually size is not important)
Mix flour with salt and pepper on sheet of waxed paper. Dredge pork
in flour. Save 2 TB of flour mixture. Heat butter & olive oil in
large skillet. Brown meat and saute onions & garlic at same time until
onions are soft. Stir in paprika. Pour in bouillon and scrape bottom
of skillet with spatula. Cover skillet and simmer for 45 minutes,
until meat is tender. Meanwhile, in small bowl combine sour cream,
reserved flour, and dill. Stir until smooth. When meat is ready stir
sour cream mixture, 1 TB at a time, into the skillet. Stir constantly
until sauce thickens. Do not boil. Serve hot with noodles or Hungarian
Dumplings and a dry white wine. Hungarian Pork in Paprika-Dill Sauce
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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