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  Recipe Home » Pork » Hungarian Pork In Paprika-Dill Sauce
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  Hungarian Pork In Paprika-Dill Sauce
  Category: Pork
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 226
Ingredients:
1 1/2 lb Boneless pork (tenderloin or lean loin chops are best)
1/2 cup Flour
1 tsp Salt
1/2 tsp Pepper
4 each TB butter
1 each TB olive oil
2 medium Onions, chopped
1 each Clove garlic
2 each TB paprika
2 each Chicken bouillon cubes disolved in 1 cup boiling water
1 cup Sour cream (can easily be doubled)
1 each TB crushed, dried dill
Instructions:
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 TB 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 TB 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. Hungarian Pork in
Paprika-Dill Sauce
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