Delicious Pork Paprika Food

PAPRIKA PORK

Steps:

• Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.
• Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.

PORK PAPRIKASH

Steps:

• Bring a large pot of salted water to a boil.
• In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
• Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
• Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
• Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
• Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.

HOMEMADE BREAKFAST SAUSAGE

Steps:

• Place the pork in a large bowl and add the brown sugar, sage, salt, garlic powder, smoked paprika, black pepper and red pepper flakes. Mix well using your hands. Form patties from heaping 1/4 cups of the mixture, about 1/3-inch thick.
• Melt the butter in a large cast-iron skillet over medium-high heat. Cook the sausage patties in two batches until the internal temperature reaches 160 degrees F, about 5 minutes per side. Serve warm with eggs or pancakes. (See Cook's Note.)

PAPRIKA PORK

Steps:

• In a heavy skillet over medium heat, saute the onions for 5 minutes in the oil Add the pork and saute until browned.
• Mix in chili powder, garlic, and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom.
• Sprinkle the flour over the mixture and stir in; cook another 2 or 3 minutes.
• Stir in chicken broth a little at a time; mix well.
• Stir in tomatoes, puree, and red pepper.
• Cover and simmer gently until the meat is cooked through, about 1 to 1 1/2 hours.
• Stir occasionally.
• Pour about 1/2 cup of cooking liquid into a bowl and mix yogurt in well.
• Remove pork mixture from the head and add yogurt mixture; stir to combine.
• Season to taste with the salt and pepper and heat through without boiling.
• Serve with rice or noodles.

DELICIOUS PORK PAPRIKA

Steps:

• 1. Trim pork of any fat or silver skin, and cube into bite sized pieces.
• 2. Salt and pepper generously.
• 3. Dredge in flour to coat.
• 4. Over medium heat, in a large skillet ( I used my wok ) melt the butter into the oil.
• 5. Brown all sides of pork. Then add the paprika and onion. Continue cooking until onions are soft. Stirring frequently. About 5 minutes. Re season now if you wish.
• 6. Now, add the chicken broth, simmer until pork is cooked and tender. About 10 minutes. If using a tougher piece of pork, may take longer. Skim off any excess oil that may come to the top.
• 7. Remove from heat. Stir in the sour cream, till thoroughly combined. It can be served now, but I like mine with a thicker sauce. So, I make a slurry with corn starch and water. I place the skillet back on the burner...bring back to a slow boil, and stir in the thickener. Continue boiling until desired thickness.
• 8. It is now ready to serve however you choose. Tonight I served mine over seasoned baked potatoes. Enjoy! It's very yummy!

PORK PAPRIKA

Steps:

• In a large nonstick skillet, cook pork in oil until no longer pink; remove and keep warm. Add the onion, green pepper and garlic to pan; cook and stir until crisp-tender. Add the next 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened. Stir in pork. Serve over noodles if desired. Dollop with sour cream.

MARY'S PAPRIKA PORK IN A POT

Steps:

• Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
• Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
• Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.