Hungarian pork in paprika-dill sauce

1 servings

Ingredients

Quantity Ingredient
1½ pounds Boneless pork
1 teaspoon Salt
4 tablespoons Butter
2 mediums Onions, chopped
½ cup Flour
½ teaspoon Pepper
1 tablespoon Olive oil
2 tablespoons Paprika
1 cup Sour cream (can double)
*disolved in 1 cup boiling water
1 each Clove garlic
2 eaches Chicken bouillon cubes*
1 tablespoon Crushed, dried dill

Directions

INGREDIENTS

DIRECTIONS

Cut port into pieces 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 tbs of flour mixture. Heat butter & olive oil in large skillet. Brown meat and saute onions & garlic at same time until onions are soft. Stir in paprika. Pour in bouillon and scrape bottom of skillet with spatula. Cover skillet and simmer for 45 minutes, until meat is tender. Meanwhile, in small bowl combine sour cream, reserved flour, and dill. Stir until smooth. When meat is ready stir sour cream mixture, 1 tbs at a time, into the skillet.

Stir constantly until sauce thickens. Do not boil. Serve hot with noodles or Hungarian Dumplings and a dry white wine.

Submitted By EARL SHELSBY On 02-25-95

Related recipes