|A generous amount of Hungarian Paprika makes this pork dish flavorful and slightly spicy.|
It's been a bittersweet week for the Denny family, as we paid tribute to our wonderful father and spent time with family members who came from far away for the funeral services. Thank you to for the many thoughtful messages I've received from readers and friends; they have meant a lot to me during this time. I thought I'd ease back into regular recipe posting with this comforting dish I made a few weeks ago. I actually combined two recipe ideas to make a paprika-spiced combination of pork, mushrooms, onions, and tomatoes with sour cream stirred in at the very end. This is not a stew; the meat is browned and then just warmed in the sauce. You could serve this over brown rice or whole-wheat noodles, but I just ate it in a bowl as a phase one dish.
Trim the pork chops or pork loin roast, then cut the pork into pieces about 1 inch square. (I cut some of these pieces in half again when I browned them.)
Put the pork cubes in a bowl and toss with 1 T sweet paprika, salt, and fresh ground black pepper. (Use Hungarian or Spanish paprika that comes in a tin for best flavor.)
Brown the pork pieces in olive oil over medium-high heat. I used my favorite new pan, and in this cast-iron enamed casserole it took about 6 minutes to get all the meat nicely browned.
When meat is all browned, remove it to another dish, add another T olive oil and saute mushrooms until they are nicely browned and all liquid has been cooked off.
Remove mushrooms to the same dish with the browned pork pieces, add a little more olive oil if needed, and cook the diced onions about 3-5 minutes, or until they're just starting to brown.
Add minced garlic, 1 T more paprika, dried thyme, and crushed caraway seeds (if using) and saute about 2 minutes more.
Add one can petite dice tomatoes with juice and 1/2 cup chicken stock and let the mixture simmer for 10 minutes, or until it's slightly thickened.
Add the browned pork cubes and mushrooms and any accumulated juices back into the pan, cover it, and simmer for about 10 minutes more.
Turn off the heat, gently stir in the sour cream and serve hot. This can be served over rice or pasta, but I just ate it like this as a phase one dish.
(Makes 4-6 servings, adapted by combining and modifying recipes from cookbooks by Fine Cooking and Martha Stewart; neither recipe was available online.)
1 lb. pork loin, fat trimed and cut into cubes about 1 inch square (I used 4 thick pork loin chops)
1 T + 1 T sweet paprika (use Hungarian or Spanish paprika in a tin for best flavor)
salt and fresh ground black pepper for seasoning pork
2-3 T olive oil (depending on your pan)
8-12 oz. crimini or white mushrooms, washed and cut into thick slices
1 onion, finely chopped
1 T finely minced garlic
1/2 tsp. dried thyme
1/2 tsp dried caraway seeds, ground or crushed (optional, but good)
1 can petite dice tomatoes plus juice (14.5 oz. can)
1/2 cup chicken stock (I used my homemade chicken stock)
2/3 cup light sour cream
Trim all visible fat from pork chops or pork loin roast, then cut meat into cubes about 1 inch square. Put pork in a bowl and toss with 1 T sweet paprika, salt, and fresh ground black pepper.
Heat 1 T olive oil in a heavy frying pan with a tight-fitting lid. Brown pork over medium-high heat, turning several times so all sides are nicely browned, about 5-6 minutes. Remove pork to another dish and add 1 T more olive oil to the pan, add sliced mushrooms and cook until nicely browned and all liquid has evaporated, about 5 minutes more. Remove mushrooms to same dish with the pork.
Add a little more olive oil if needed, then add chopped onion and cook until just starting to brown, about 3-5 minutes. Then add minced garlic, other 1 T paprika, dried thyme, and ground or crushed caraway seeds (if using) and cook about 1-2 minutes. Add petite diced tomatoes with juice and chicken stock, bring to a simmer, and cook about 10 minutes, or until the mixture is slightly thickened and flavors are well-blended.
After 10 minutes add the browned pork cubes and mushrooms back into the pan, cover and simmer about 10 minutes more, or until pork is hot and cooked through. Turn off heat, stir in sour cream, and serve hot.
This can be served over rice or noodles, but I just ate it alone as a phase one dish. If you're making more than will be eaten at once I would add the sour cream to only the amount you're going to eat; then reheat leftovers and add sour cream to them right before eating.
South Beach Suggestions:
Made with lean pork and low-fat sour cream, this dish eaten alone would be suitable for any phase of the South Beach Diet. You could also eat it with brown rice, Uncle Ben's rice or whole wheat noodles for phase 2 or 3.
More Recipes with Paprika You Might Like:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Hungarian Pot Roast with Sour Cream and Paprika Gravy from Kalyn's Kitchen
Chicken Paprikash from Kalyn's Kitchen
Keftedakia with Paprika Sauce from Kalofagas.ca
Slow Cooker Paprika Chicken from Andrea Meyers
Paprika Pork Stew with Sour Cream from The Naptime Chef
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)