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Dec 4, 2014

Paprikash


From Cooking Light mag

Ingredients

  • 6 ounces uncooked egg noodles
  • 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 5 teaspoons olive oil, divided
  • 1 1/2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 2 teaspoons chopped garlic
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon hot paprika
  • 1/2 cup dry white wine
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1 tablespoon cider vinegar
  • 3 tablespoons reduced-fat sour cream

Preparation

1. Cook noodles according to package directions, omitting salt and fat; drain.
2. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add pork; cook 4 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, bell pepper, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; sauté 4 minutes or until vegetables are tender. Add flour, tomato paste, thyme, and paprika; sauté 30 seconds. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add stock and vinegar; bring to a boil. Add pork; reduce heat, and simmer 5 minutes or until pork is tender. Remove pan from heat; stir in sour cream. Serve over noodles.

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