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.

INGREDIENTS:
  • 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
COURSE: Pork
CUISINE: American
Prep Time: 15 min
Cooking Time: 45 min
Total Time: 1 hrs 0 min
DIRECTIONS:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Turn off heat, stir in sour cream, and serve hot.