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Receta Hungarian Pork In Paprika Dill Sauce

Name: Hungarian Pork In Paprika Dill Sauce
Ingredients: 1 1/2 lb Boneless pork (tenderloin or possibly lean loin chops are best); 1/2 c. Flour; 1 tsp Salt; 1/2 tsp Pepper; 4 Tbsp. butter; 1 Tbsp. extra virgin olive oil; 2 med Onions, minced; 1 x Clove garlic; 2 Tbsp. paprika; 2 x Chicken bouillon cubes disolved in 1 c. boiling water; 1 c. Lowfat sour cream (can easily be doubled); 1 Tbsp. crushed, dry dill

de Global Cookbook

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Ingredientes

1 1/2 lb Boneless pork (tenderloin or possibly lean loin chops are best)
1/2 c. Flour
1 tsp Salt
1/2 tsp Pepper
4 Tbsp. butter
1 Tbsp. extra virgin olive oil
2 med Onions, minced
1 x Clove garlic
2 Tbsp. paprika
2 x Chicken bouillon cubes disolved in 1 c. boiling water
1 c. Lowfat sour cream (can easily be doubled)
1 Tbsp. crushed, dry dill

Direcciones

Cut port into pcs 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 mix. Heat butter & extra virgin olive oil in large skillet.
Brown meat and saute/fry onions & garlic at same time till onions are soft.
Stir in paprika. Pour in bouillon and scrape bottom of skillet with spatula. Cover skillet and simmer for 45 min, till meat is tender.
Meanwhile, in small bowl combine lowfat sour cream, reserved flour, and dill. Stir till smooth. When meat is ready stir lowfat sour cream mix, 1 TB at a time, into the skillet. Stir constantly till sauce thickens. Don't boil. Serve warm with noodles or possibly Hungarian Dumplings and a dry white wine. Hungarian Pork in Paprika-Dill Sauce