Pork with Paprika, and Mushrooms
This recipe is Hungarian Goulash in disguise - tho only difference is that it substitutes pork for the traditional beef.
A generous amount of Hungarian Paprika makes this dish flavorful and moderately spicy.
- 1 lb. pork loin or tenderloin, fat trimmed and cut into cubes about 1-inch square
- 1 tablespoon plus 2 teaspoons sweet paprika (use Hungarian or Spanish paprika in a tin for best flavor)
- salt and fresh ground black pepper for seasoning pork
- 3 T olive oil
- 12 oz. Crimini mushrooms, washed and cut into thick slices
- 1 onion, finely chopped
- 1 T finely minced garlic
- 1/2 tsp. dried thyme
- 1/2 tsp dried caraway seeds, ground or crushed
- 14.5 oz. can diced tomatoes plus juice
- 1/2 cup chicken stock
- 2/3 cup sour cream (optional)
YIELD: 6 servings
Prep Time: 15 min
Cooking Time: 45 min
Total Time: 1 hrs 0 min
- Trim all visible fat from the pork, then cut meat into cubes about 1-inch square. Put the pork in a bowl and toss with 1 T sweet paprika, salt, and fresh ground black pepper.
- Heat 1 T olive oil in a heavy frying pan with a tight-fitting lid. Brown pork over medium-high heat, turning several times so all sides are nicely browned, about 5-6 minutes.
- Remove pork to another dish and add 1 T more olive oil to the pan, add sliced mushrooms and cook until nicely browned and all liquid has evaporated, about 5 minutes more. Remove mushrooms to the same dish with the pork.
- Add a little more olive oil as needed, then add chopped onion and cook until just starting to brown, about 3-5 minutes. Then add minced garlic, other 1 T paprika, dried thyme, and ground or crushed caraway seeds (if using) and cook about 1-2 minutes.
- Add the diced tomatoes with juice and chicken stock, bring to a simmer, and cook about 10 minutes, or until the mixture is slightly thickened and flavors are well-blended. After 10 minutes add the browned pork cubes and mushrooms back into the pan, cover and simmer about 10 minutes more, or until pork is hot and cooked through.
- Turn off heat, stir in sour cream, and serve hot.