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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from one of my Food & Wine cookbooks. They say to stay in Hungary for the wine and serve something called “bull’s blood.” Ingredients:
3 tablespoons cooking oil |
1 1/2 lbs pork tenderloin, cut in 1 1/2 inch cubes |
1 tablespoon flour |
1 3/4 teaspoons salt |
1/2 teaspoon black pepper |
1 onion, sliced thin |
2 green bell peppers, cut in strips |
4 teaspoons paprika |
1 1/2 cups chicken broth |
3/4 cup sour cream |
3/4 lb egg noodles |
Directions:
1. 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.
2. Add about half the pork to the pot and brown for about 3 minutes. Remove. Repeat with the remaining pork and additional tablespoon oil. Remove.
3. 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.
4. Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black pepper, and the paprika. Cook, stirring, for 30 seconds.
5. Add the pork with any accumulated juices and the broth. Bring to a boil, reduce heat and simmer, partially covered, until the pork is just done, 10-15 minutes.
6. Reduce the heat to very low and whisk in the sour cream.
7. Meanwhile in a large pot of boiling salted water, cook the egg noodles until just done, about 7 minutes. Drain.
8. Remove 1/2 cup of the sauce from the stew and toss with the noodles. Serve the stew over the noodles.
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