Pork Paprikash


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This is a Wednesday entry entree. Get it? I made a funny. Entry – Entree. Anyway, I’ve been trying to eat the suggestions of the Sunday Strategist

from Cooking Light magazine. I’ve made some changes to either use on hand or simplify the recipes. Sometimes I can even make it healthier.

Pork Paprika with Egg Noodles

Ingredients

  • 6 ounces egg noodles, uncooked

  • 1 pounds pork, trimmed and cut into bite – sized cubes.

  • 1/2 teaspoon salt, divided

  • 1/2 teaspoon freshly ground black pepper

  • 5 teaspoons olive oil, divided

  • 1 1/2 cup chopped onion

  • 1 cup chopped green pepper

  • 2 teaspoons chopped garlic

  • 2 tablespoons tomato paste

  • 1 teaspoon chopped thyme

  • 1 teaspoon hot paprika

  • 1 1/2 cup chicken broth

  • 1 tablespoon cider vinegar

  • 3 tablespoons sour cream

Instructions

Cook noodles according to package directions; drain.

Heat a skillet over medium high heat add 2 teaspoons of oil. Season the pork with salt and pepper and brown on all sides. If using a tender cut, as tenderloin, remove pork to a plate. Tough cuts can remain in the pan to ensure they cook well and become more tender.

Add remaining oil to the pan along with the onion, peppers, and garlic. Reduce heat to medium and season vegetables with salt and pepper. Cook about 4 minutes until vegetables are tender. Add tomato paste, thyme, and paprika. Stir In the broth and vinegar.

Bring to a boil. Return the pork if you removed it. Reduce the heat and let simmer about 5 minutes until the pork is tender.

Remove from heat and stir in the site cream. Serve over the noodles.

Serves 4.