SKILLET PORK PAPRIKASH – SERPENYŐS SERTÉS PAPRIKÁS
This is an excellent quick recipe for two people. It is nice with nokedli, rice or with any type of buttered pasta. It calls for pork tenderloin so it is ready in a few minutes. The downside of using tenderloin is the expense and of course the lack of flavour. You know no fat, no flavour. So other means are needed to make it tasty. It helps if you lightly salt the meat, allowing it to sit at room temperature for a couple of hours. But since the whole point of this dish is speedy preparation, the homemade stock [or a good quality commercial one] becomes one of the key ingredients. Authentic Hungarian paprika is a crucial element. Slice, don’t dice the onions; they add body to the sauce. Use full fat sour cream, light sour cream just makes the sauce into slush.
200 g pork tenderloin
salt to taste
-1/2 Tbsp extra virgin olive oil
1/2 medium sized onion, sliced
1-1/2 Tbsp Hungarian paprika and no other
6-8 cherry tomatoes cut in half
2 Tbsp flour
1 garlic, minced
1/3 cup 14% sour cream
• Slice the tenderloin into medallions and sprinkle with salt.
• Heat the olive oil in a skillet on medium heat.
• Slice the onion and add to the oil.
• Lightly salt the onions and sauté until translucent, but not soft.
• Add the tenderloin medallions and braise them on both sides until no pink is showing. Use a wooden spoon or a kitchen thong to turn over the meat; do not puncture meat with fork.
• Add the chopped cherry tomatoes and sauté for 1 minute stirring often.
• Add 1-1/2 cups of stock bring to a slow simmer, cover and continue to cook.
• Measure 2 Tbsp flour into a small bowl and slowly whisk in the remaining stock.
• Add the flour mix to the skillet and bring it back to a boil.
• Reduce the heat and slow simmer for 2 more minutes.
• Stir in the sour cream and serve the paprikás immediately.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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