Hungarian Pork In Paprika Dill Sauce Recipe
Servings: 1
Ingredients
- 1 1/2 lb Boneless pork (tenderloin or possibly lean loin chops are best)
- 1/2 c. Flour
- 1 tsp Salt
- 1/2 tsp Pepper
- 4 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- 2 med Onions, minced
- 1 x Clove garlic
- 2 Tbsp. paprika
- 2 x Chicken bouillon cubes disolved in 1 c. boiling water
- 1 c. Lowfat sour cream (can easily be doubled)
- 1 Tbsp. crushed, dry dill
Directions
- Cut port into pcs about 4" x 5". (actually size is not important) Mix flour with salt and pepper on sheet of waxed paper. Dredge pork in flour.
- Save 2 TB of flour mix. Heat butter & extra virgin olive oil in large skillet.
- Brown meat and saute/fry onions & garlic at same time till onions are soft.
- Stir in paprika. Pour in bouillon and scrape bottom of skillet with spatula. Cover skillet and simmer for 45 min, till meat is tender.
- Meanwhile, in small bowl combine lowfat sour cream, reserved flour, and dill. Stir till smooth. When meat is ready stir lowfat sour cream mix, 1 TB at a time, into the skillet. Stir constantly till sauce thickens. Don't boil. Serve warm with noodles or possibly Hungarian Dumplings and a dry white wine. Hungarian Pork in Paprika-Dill Sauce
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