Thursday, February 3, 2011

Hungarian Red Stroganoff

I’ve got to start this recipe off with a confession. Steve and I totally made up this name. The original name of the recipe was “Pork with mushrooms, paprika and sour cream” from Kayln’s Kitchen. And I know you’ll agree with me that our new name is much better. More exciting. It kind of sounds like some sort of Viking meal. And I think the name is actually pretty accurate. We used Hungarian paprika (which is apparently sweeter than normal paprika). It was definitely red (more so before we added the sour cream). And if you look up the definition of stroganoff, you’ll find that this recipe fits. So, Hungarian Red Stroganoff it is!

1 lb. pork tenderloin
2 tablespoons Hungarian paprika (divided)
2-3 T olive oil (depending on your pan)
8-12 oz. crimini or white mushrooms
1 onion
3 cloves garlic
1/2 tsp. dried thyme
1 can petite diced tomatoes
1/2 cup chicken stock
2/3 cup sour cream
Salt & Pepper

Start with all your prep work to make the cooking process simpler. So trim up your pork and cut it into cubes. Toss it in a bowl with one tablespoon paprika, salt & pepper. Wash and slice your mushrooms and dice your onion. Now you’re ready to start cooking. Heat some olive oil in a deep skillet or saucepan and brown the pork over medium-high heat for about 5-6 minutes. Be careful not to overcook the meat or it will get dry.

Once the meat is browned, transfer it to a bowl. Add more oil to the skillet if you need to and brown the mushrooms until all the liquid has evaporated, about 5 minutes. Then move the mushrooms to the bowl with your pork. Next, add the onions to the pan and—you guessed it—brown them! It shouldn’t take too long. When they are slightly brown, add in the garlic, paprika and thyme. The original recipe called for caraway seeds to be added here but we omitted them and didn’t miss anything.

Cook for about a minute then add the chicken broth and the can of tomatoes (including the juice). Deglaze the pan, getting up all the tasty browned bits, and simmer for about ten minutes. Add the pork and mushrooms back in and simmer, covered, for another ten minutes. Then take it off the heat and stir in the sour cream. We needed to add a little more salt at this point, so taste it and adjust as necessary. We served it over rice, but it could easily be eaten with noodles. And there you have it: Hungarian Red Stroganoff! Sounds good, doesn’t it?

(Click here for printable recipe)

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