Pork with Paprika, and Mushrooms

This recipe is Hungarian Goulash in disguise - the only difference is that it substitutes pork for the traditional beef.
A generous amount of Hungarian Paprika makes this dish flavorful and moderately spicy.

Yield:
6 servings
Category:
Pork
Cuisine:
Hungarian
Prep Time:
15 min
Cooking Time:
45 min
Total Time:
1 hrs 0 min

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)
  • 1 teaspoon salt and fresh ground black pepper for seasoning the pork
  • 3 tablespoons olive oil
  • 12 ounces Cremini mushrooms, washed and cut into thick slices
  • 1 onion, finely chopped
  • 1 tablespoon finely minced garlic
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried caraway seeds, ground or crushed
  • 14.5 ounce can diced tomatoes plus juice
  • 1/2 cup chicken stock
  • 2/3 cup sour cream

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 tablespoon of sweet paprika, salt, and fresh ground black pepper.
  2. Heat 1 tablespoon of 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 tablespoon 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 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

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