Pork With Sweet Hungarian Paprika Food

PORK PAPRIKASH

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 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.

HONG KONG SWEET AND SOUR PORK

Steps:

• Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
• To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
• Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
• Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
• Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
• Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

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.

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.

EASY HUNGARIAN PORK PAPRIKA

Steps:

• Combine first 4 ingredients, toss with meat.
• In skillet, brown meat in hot oil.
• Stir in tomatoes, undrained.
• Cook, uncovered, over medium heat or til meat is tender, stirring frequently.
• Remove pan from heat.
• Remove 1/2 cup sauce mixture from pan, and combine with sour cream. Then return mixture to skillet, blend well.
• Heat through over LOW HEAT. DO NOT BOIL! Or mixture will curdle.
• Serve over hot cooked noodles.

PORK WITH SWEET HUNGARIAN PAPRIKA RECIPE

Steps:

• HEAT 1/2 teaspoon olive oil in medium saucepan over medium heat until hot. Add onion and garlic. Cook and stir 2 minutes. Add tomato, peppers, 1/2 cup chicken broth and paprika. reduce heat to low; cover and simmer 5 minutes. CUT pork crosswise into 8 slices. Pound pork between two pieces of plastic wrap to 1/4 inch thickness, using flat side of meat mallet or rolling pin. Heat remaining 1/2 teaspoon olive oil in skillet over medium heat until hot. Cook pork 1 minute on each side or until browned. Add onion mixture. Reduce heat to low and simmer 5 minutes. Whisk together remaining chicken broth and flour in small bowl. REMOVE pork from skillet; keep warm. Stir flour mixture into liquid in skillet. Bring liquid to a boil; remove from heat. Stir in sour cream. Serve sauce over pork and noodles.