Hungarian Pork Paprika
olive oil for cooking
1 pound pork stew meat
2 cans stewed tomatoes (Del Monte, 14.5 oz. each)
ground black pepper
1/2 tablespoon Hungarian sweet paprika
1/2 cup dairy sour cream, brought to room temperature
Place the pork cubes in an aluminum pan, in one layer, and sprinkle on all sides with the Wondra flour. Heat the olive oil in a large, deep skillet. Brown the pork in the hot oil until golden brown on all sides. Add the green pepper, the salt, pepper, and both paprikas and stir fry for just a few minutes. Add the stewed tomatoes, then cook with a cover slightly askew, for at least 20 minutes or until the pork is very tender.
Remove the skillet from the heat. mix 1/2 cup of the sauce mixture with the sour cream. Gradually return the sauce and sour cream mixture to the skillet, blending well. Do not boil the sauce. Serve with sour cream, guacamole, the Usual Suspects.
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Leftovers should be frozen in a single layer, then sealed into a ziptop freezer bag. Reheat straight from the freezer in a 350 degree oven for about 15 minutes.