Pork Paprikash With Mushrooms |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A delicious variation of the Hungarian favourite made with pork tenderloin. Ingredients:
2 pork tenderloin, sliced into 1/4-inch thick medallions |
2 tablespoons all-purpose flour |
2 tablespoons vegetable oil |
1 tablespoon butter |
1 onion, chopped |
2 cups mushrooms, sliced |
2 tablespoons hungarian paprika |
1 pinch cayenne pepper |
3/4 cup chicken broth |
2 teaspoons lemon juice |
1/2 teaspoon salt |
1/2 cup light sour cream |
3 tablespoons fresh parsley, chopped |
Directions:
1. Toss the pork medallions with the flour.
2. In a non-stock skillet, heat the oil over medium-high heat and saute the pork until seared all over. You will have to do this in two batches, total cooking time about 5 minutes.
3. Remove the pork as cooked to a bowl and set aside.
4. Pour off any oil remaining in the pan.
5. Add the butter and onion and cook over medium heat, stirring occasionally, until golden, about 5 minutes.
6. Add the mushrooms and cook, stirring often, until no liquid remains, about 4 minutes.
7. Stir in the paprika and cayenne.
8. Return the pork to the pan, stirring to coat.
9. Add the broth, lemon juice, and salt.
10. Bring to a boil and cook for 3 minutes.
11. Add the sour cream and parsley and heat through.
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