Monday, December 11, 2006

Hungarian Pork Paprikas

This is my adaptation of a Rachael Ray recipe in her book Comfort Foods.


1 lb boneless pork loin, cut into 1-inch cubes
3 TBL flour
1 1/2 TBL Hungarian sweet paprika
1 tsp dried marjoram
1/4 cup olive oil
14-oz can plain diced tomatoes
2 cups sliced fresh mushrooms
1 small onion, chopped (about 1/4 cup)
salt & pepper to taste
1/2 cup lowfat sour cream

Combine flour, paprika and marjoram. Coat pork cubes in mixture.
Preheat deep skillet over medium-high heat. Add olive oil, then add coated meat cubes and cook 3 minutes per side, shaking pan occasionally.
Add tomatoes, mushrooms and onions to pan. Stir pan with wooden spoon to loosen any drippings. Add sour cream and stir until combined. Season with salt & pepper.
Serve over hot cooked noodles.

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