Pork Paprika
2 Tbsp. all-purpose flour
1 Tbsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1 pound boneless pork, cut into 1-inch cubes
1 Tbsp. olive or vegetable oil
2 cans (14-16 oz each) stewed tomatoes
1/2 cup sour cream, room temperature
Combine flour, paprika, salt and pepper in a plastic bag or in a pie plate. Coat meat with mixture.
Heat oil in a skillet over medium-high heat and brown meat. Stir in tomatoes. Cook uncovered, over medium heat 20 minutes or until meat is tender, stirring frequently. Remove pan from heat.
Remove 1/2 cup sauce mixture from skillet and blend with sour cream. Return this mixture to skillet and blend well. Do not boil.
Serve over hot cooked noodles. Garnish with parsley or green onion tops, if desired.
Four servings.
One pound top sirloin or bottom round steak may be substituted.
For questions or to share a recipe, contact Sally at Sallyspocahontaskitchen@gmail.com
