Monday, January 07, 2013

Pork Paprikash with Nokedli

We just had a houseguest over the Christmas/New Year holidays from Budapest, Hungary.  She is such a sweet girl and I miss her.  I don't know why I didn't think of doing this while she was here, but tonight for dinner I am making a Hungarian inspired dish. 

Pork Paprikash

9 - thin sliced pork chops, cut into pieces
2 Tbsp vegetable oil
2 onions, sliced thin
2 tsp crushed garlic
1 diced tomato
3 Tbsp Hungarian sweet paprika
1 1/2 cups water
1 Tbsp chicken bouillon
1 cup sour cream
1 Tbsp flour

Heat oil in large caldero or chicken fryer over medium to medium high heat.  Trim excess fat from pork chops and cut into 3" pieces.  Salt and pepper the pork.  Brown the pork in oil in batches and set aside.  When all of the pork is removed from the pan, add the onions and saute until translucent.  Add garlic and tomato and saute for a couple of minutes.  Add the pork back to the pan with the water and chicken bouillon.  Set the heat to low and simmer for 45 minutes.  Once pork is very tender and onions are nearly disintegrated, add flour to sour cream and add approximately one cup of sauce to sour cream/flour mixture to temper and pour over contents of the pan.  Mix thoroughly.  Serve over nokedli or spaetzle.  I'm sure rice or egg noodles would work too!


2 cups flour
2 eggs
1 tsp salt
3/4 c milk or water

Mix all ingredients thoroughly.  Using a spaetzle maker, drop dough over boiling salted water.  Cook until the dough rises to the top.  Drain but don't rinse.  Serve with paprikash on top.  Yum!  I also like to make spaetzle and after it has drained, I will saute in some lightly browned butter and top with Parmesan cheese.  YouTube has many spaetzle/nokedli videos.  I bought my spaetzle maker from Amazon.

1 comment:

Steph said...

I made this tonight and it was delish! I had never made spetzle before,its soooo easy!