December 6, 2010
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After searching the Web for recipes I can say for certain that pork parikash contains pork and paprika. Other than that no two recipes entirely agree. So, I have gamely jumped in with my own take on it. Although most recipes say to serve paprikash over egg noodles I am following my Transylvanian friend Marti’s counsel that in Hungarian cooking potatoes and noodles are used interchangeably.
- 12 ounces pork cubes, loin or tenderloin are equally good
- 2 Tbsp. flour (I use rice flour to keep the dish gluten-free)
- Salt and pepper
- Bacon fat or oil
- 1 onion, halved lengthwise then sliced
- 1 Hungarian wax pepper (hot) or bell pepper (not), diced
- 1 Tbsp. tokay or sherry
- 2 medium potatoes, about 12 ounces, peeled and cut into cubes the same size as the pork
- 2 Tbsp. Hungarian paprika
- 1 cup stock (I used duck stock because that is what was thawed in the refrigerator)
- ½ cup sour cream (I use low-fat)
Season the flour with salt and pepper then toss the pork cubes to coat. Heat about 1 Tbsp. of the bacon fat in a medium sized pot or Dutch oven and, working in batches, brown the pork well and set aside.
Add a bit more bacon fat to the pan if needed and sauté the onions and peppers, stirring often, until soft and translucent, about 4 or 5 minutes. Add the garlic and cook for a minute or two until fragrant. Pour in the tokay and a bit of the stock and deglaze the pan. Return the pork to the pot along with the potatoes. Sprinkle with the paprika, ½ tsp. salt, and a generous grind of black pepper. Pour in the stock to almost cover. Bring to a boil, cover, reduce the heat, and simmer gently for 30 minutes. Remove the lid, raise the heat, and boil to concentrate the juices for about 10 minutes. Stir in the sour cream and serve.