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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This dish is so easy and quick to make! Similar flavor profile to Beef Stroganoff but delightfully different... creamy, velvety sauce with the earthy mushrooms and tender pork... Holy Hannah. Though there are other Paprika Pork recipes out there this is a little different and makes a great weeknight meal served over just about any starch you could possibly imagine. We've done it over pappardelle pasta but I'm sure it would be equally tasty over anything from rice to mashed potatoes. Egg noodles would be perfection. Also, paprika in this is not at all in your face... very mild, lending a great rust color and a slight smokiness. Adapted from All in One (published by Parragon Books Ltd., 2007) Ingredients:
1 lb pork (fillet or chops, as you like) |
2 tablespoons extra virgin olive oil |
2 tablespoons butter |
1 onion, chopped |
1 tablespoon paprika |
2 1/2 tablespoons all-purpose flour |
1 1/4 cups chicken stock |
4 tablespoons dry cooking sherry |
1 1/2 cups mushrooms, sliced thin (buttons will work but i like baby bellas ) |
salt and pepper |
3 tablespoons parsley, chopped |
2/3 cup light sour cream |
Directions:
1. Cut the pork into 1 inch cubes.
2. Heat the oil and butter in a large skillet and add the pork, cooking over medium-high heat until browned. Transfer to a plate with a slotted spoon (it may seem like there is a lot of grease left in the pan - leave it. You'll need it later).
3. Add the chopped onion to the pan and saute, stirring occasionally for 2-3 minutes or until slightly translucent. Add in sliced mushrooms and continue cooking for another 5 minutes, until mushrooms are beginning to soften.
4. Stir in the paprika and flour and cook, stirring constantly, for 2 minutes (this is where that extra fat is important, to moisten the dry ingredients. If it is too dry, feel free to add in another tablespoon of butter or so).
5. Gradually stir in the stock and bring to a boil, stirring constantly.
6. Return the port to the pan, add the sherry and season to taste with salt and pepper.
7. Cover and simmer for 20 minutes or so, stirring occasionally, until the pork is tender (also gives you plenty of time to get your starch together). Stir in the sour cream and serve.
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