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.
SLOW COOKER BEEF PAPRIKASH
The low and slow option makes perfect sense for a work day--8 hours later and dinner is served!
Provided by Food Network Kitchen
Categories main-dish
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
- Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.
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 ROAST
I like to experiment with flavors. For a dinner party, I came up with this spectacular-looking yet simple recipe. My guests were so impressed when I sliced the roast thin and served it with steamed vegetables. -Jonnie Faye Thompson, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Combine the garlic salt, ginger, pepper and paprika; rub over the entire roast. Place roast with fat side up on a greased rack in a shallow roasting pan. Top with onion. Pour water into pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°-170°. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 415mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.
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
PAPRIKA PORK ROAST
This is an old Taste of Home recipe. It's great for company because it's so quick and easy to prepare and it can be in the oven cooking while I'm preparing for our guests. And it smells heavenly in the oven. DH wandered into the kitchen within minutes of my putting it in and said, "Wow, what's that smell? I'm hungry!"
Provided by Recipe Junkie
Categories Pork
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine garlic salt, ginger, pepper and paprika; rub over the entire roast.
- Place roast with fat side up on a greased rack in a roasting pan.
- Top with onion.
- Pour water into pan.
- Bake uncovered at 325 for 2 - 21/2 hours or until a meat thermometer reads 160-170 degrees.
- Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 8, Fat 0.1, Sodium 1.3, Carbohydrate 1.9, Fiber 0.4, Sugar 0.6, Protein 0.2
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