PORK PAPRIKASH
Mmmmm, yummy! I was taught by a Hungarian neighbor to make chicken paprikash, but it's very nice with the pork too. Prep and cook times are approximate.
Provided by keen5
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, heat 1 tablespoon of the bacon fat over moderately high heat.
- Toss the Pork with the Flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
- Add about half the pork to the pot and brown for about 3 minutes; remove.
- Repeat with the remaining pork and an additional tablespoon of fat; remove.
- Reduce the heat to moderately low and add the remaining tablespoon of fat to the pan.
- Add the onion and bell peppers.
- Cook, covered, stirring occasionally, for 7 minutes.
- Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black Pepper, and the paprika.
- Cook, stirring, for 30 seconds.
- Add the pork with any accumulated juices and the broth.
- Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is just done, 10 to 15 minutes.
- Reduce the heat to very low and whisk in the sour cream.
- Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes and drain.
- Remove 1/2 cup of the sauce from the stew and toss with the noodles.
- Serve the stew over the noodles.
PORK PAPRIKASH
Tender cubes of pork tenderloin make this satisfying Hungarian-style dish easy enough to make on a weeknight. Two kinds of paprika-sweet and smoked-gives the sauce extra depth of flavor, while a bit of cayenne lends a subtle kick of heat. Make this a meal by serving it over egg noodles or pappardelle, topped with a dollop of sour cream and a sprinkling of fresh dill.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
PORK PAPRIKASH
Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess to the dish. Buttered egg noodles soak up the sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted waterto a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.
- Meanwhile, in a medium bowl, combinepork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).
- Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.
- Remove skillet from heat, and stirin sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.
PORK CHOPS PAPRIKASH
I (Bird) adapted this recipe from a wonderful little mom/pop truck stop off I-85 in cowpens, SC called Mr. Waffle. This recipe makes very tender chops that are full of flavor. We prefer thin cut breakfast chops, but this recipe is also good using a family pack of assorted chops. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
Provided by 2Bleu
Categories Pork
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 250F (low). Mix spices together and rub generously onto both sides of chops. Set aside.
- Heat oil and bacon grease in a large skillet. Dredge chops in flour (using a plastic grocery bag makes it super easy) and sear chops (in batches) over medium high heat just to brown the outside. Add extra oil if necessary.
- Place the chops into a 9x13 pan directly from the pan so the excess grease also goes into the baking dish.
- When all the chops are seared and in the baking dish, cover very tightly with foil. Bake for about 2 hours for perfect tenderness.
Nutrition Facts : Calories 784.7, Fat 46.4, SaturatedFat 14.1, Cholesterol 277.7, Sodium 227.6, Carbohydrate 4, Fiber 1.6, Sugar 0.4, Protein 83.4
ROAST PORK PAPRIKASH
"My Ukrainian great-grandmother made something similar to this roast when I was young," recalls Michelle Nichol of Bedford, Nova Scotia. " I don't have her recipe, so I adapted one from a Russian cookbook to suit my family's tastes. It's well worth the effort...the velvety gravy is absolutely delicious!"
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Cut six garlic cloves into slices. With a knife, cut slits in roast; insert garlic slices. Rub meat with 3/4 teaspoon salt and pepper. In a large nonstick skillet coated with cooking spray, brown meat on all sides. Remove pork from pan. With a spatula, spread mustard over roast., In a roasting pan, place the tomatoes, onions, celery and green pepper. Add broth. Place roast on vegetables. Sprinkle roast and vegetables with 1/2 teaspoon paprika. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°. Remove meat to a serving platter and keep warm., For gravy, strain vegetables, reserving cooking liquid. Set vegetables aside. Skim fat from liquid. In a food processor, puree vegetables and 1/2 cup cooking liquid until smooth. Combine 1 cup pureed vegetables and remaining cooking liquid. Add enough water to measure 2-1/2 cups; set aside., In a large saucepan, cook mushrooms and remaining garlic in butter until tender. Stir in flour until blended; cook and stir for 1-2 minutes. Add lemon juice, thyme, remaining salt and paprika and reserved pureed vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.,
Nutrition Facts : Calories 221 calories, Fat 9g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 446mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
PAPRIKA PORK STEW
A hearty pork stew with paprika, onions, carrots, and potatoes. Great on a crisp fall night.
Provided by DARKSACRIFICE
Categories Soups, Stews and Chili Recipes Stews Pork
Time 6h45m
Yield 8
Number Of Ingredients 16
Steps:
- Place potatoes, carrots, onions, and garlic in a slow cooker. Place pork on top of vegetables.
- Combine beef stock, tomato sauce, paprika, Worcestershire sauce, brown sugar, oregano, mustard, salt, and pepper in a bowl; pour into the slow cooker. Stir to combine.
- Cover and cook on Low until pork is fork tender, 6 to 7 hours. Skim off fat and move meat and vegetables to one side of the cooker.
- Whisk cold water and flour together in a small bowl and pour into the empty space in the slow cooker. Stir to redistribute ingredients.
- Cover and cook on High until sauce has thickened, 10 to 15 minutes.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 23.2 g, Cholesterol 64.8 mg, Fat 20.7 g, Fiber 3.4 g, Protein 17.6 g, SaturatedFat 7.1 g, Sodium 1654.7 mg, Sugar 7.8 g
PORK CHOPS PAPRIKASH
A package of ready-made potatoes O'Brien is an unlikely but ingenious ingredient in these Hungarian-style pork chops.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 Tbsp. oil in large skillet sprayed with cooking spray on medium heat. Add potatoes; spread to form even layer on bottom of skillet. Cook 7 to 11 min. or until heated through, stirring frequently. Spoon into bowl; cover to keep warm.
- Combine paprika and pepper; sprinkle evenly onto both sides of chops. Heat remaining oil in same skillet. Add chops; cook 3 to 4 min. on each side or until done (145ºF). Remove from skillet, reserving any drippings in skillet; cover chops to keep warm.
- Add onions to same skillet; cook 2 to 3 min. or until heated through, stirring occasionally. Stir in sauerkraut; cook 3 to 4 min. or until heated through, stirring occasionally. Stir in sour cream.
- Serve chops with sauerkraut mixture and potatoes.
Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
PAPRIKA PORK
Simple, hearty one pot dish that reheats and freezes well. Bulk recipe thats easy to reduce.
Provided by silver_raven
Time 2h30m
Yield Serves 8
Number Of Ingredients 19
Steps:
- Pre-heated oven to 180C/fan 170C/gas 4. Heat 2 tsp oil in heavy based 5l casserole dish and brown pork in batches, remove and keep to one side.
- If there's not much oil left after browning pork add another tsp or 2 oil to casserole dish. Add onion and shallot to the pan and fry lightly for 5 mins. Add the peppers, celery, mushrooms and garlic, reduce the heat and sweat veg for 5 mins. Add the chorizo, both paprikas, fennel and juniper, increase the heat and fry for 2 mins. Add the cherry tomatoes.
- Add the port/sherry and leave to bubble for 3-4 mins, then add the chopped tomatoes, stock cube, thyme and pork, bring to the boil. Remove from heat and put lid on casserole.
- Transfer casserole dish to oven and cook for 1 1/2 hours. Check meat is cooked and tender, if not return to oven for 15-20 mins.
- Season with pepper to taste and serve with rice and a green salad. Also very good reheated the following day.
PAPRIKA PORK
This superhealthy pork one-pot is a midweek miracle. Serve with rice or noodles for an everyday favourite
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 257 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.35 milligram of sodium
CREAMY PAPRIKA PORK
When I was little, I would often ask my mom to make "favorite meat." She knew I was requesting this homey pork recipe. It's been in my family for more than 30 years and it's still a favorite! -Alexandra Barnett, Forest, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.
Nutrition Facts : Calories 320 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 524mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
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- 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. Add about half the pork to the pot and brown for about 3 minutes. Remove. Repeat with the remaining pork and an additional tablespoon oil. Remove.
- 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. Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black pepper, and the paprika. Cook, stirring, for 30 seconds. Add the pork with any accumulated juices and the broth. Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is just done, 10 to 15 minutes. Reduce the heat to very low and whisk in the sour cream.
- Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes. Drain. 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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