Best Light Pork Paprikash With Peppers Recipes

PORK PAPRIKASH

Steps:

• In a large pot, heat 1 tablespoon of the bacon fat over moderately high heat.
• Toss the Pork with the Flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
• Add about half the pork to the pot and brown for about 3 minutes; remove.
• Repeat with the remaining pork and an additional tablespoon of fat; remove.
• Reduce the heat to moderately low and add the remaining tablespoon of fat to the pan.
• Add the onion and bell peppers.
• Cook, covered, stirring occasionally, for 7 minutes.
• Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black Pepper, and the paprika.
• Cook, stirring, for 30 seconds.
• Add the pork with any accumulated juices and the broth.
• Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is just done, 10 to 15 minutes.
• Reduce the heat to very low and whisk in the sour cream.
• Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes and drain.
• Remove 1/2 cup of the sauce from the stew and toss with the noodles.
• Serve the stew over the noodles.

PORK PAPRIKASH

Steps:

• Bring a large pot of salted water to a boil.
• In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
• Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
• Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
• Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
• Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.

LIGHT PORK PAPRIKASH WITH PEPPERS

Steps:

• Mix paprika, flour and cayenne.
• Toss pork in mixture to coat.
• Heat 1 tablespoon of the oil over medium high heat in a non-stick or seasoned cast iron skillet.
• Brown pork and remove once it is just cooked.
• Keep warm.
• Add remaining oil, garlic, onion, mushrooms and salt to the pan, cook until mushrooms start to soften.
• Add peppers and cook until tender-crisp.
• Add pork, wine (or stock) and Worcestershire.
• Stir constantly until liquid has mostly thickened and evaporated.
• Remove from heat and stir in sour cream.
• Serve over rice or egg noodles.