Sour Cream Paprika Pork Food

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PAPRIKA PORK



Paprika pork image

This superhealthy pork one-pot is a midweek miracle. Serve with rice or noodles for an everyday favourite

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 9

1 tbsp olive oil
2 onions, finely sliced
400g pork fillet, trimmed of any fat, cut into thick strips
250g pack mushroom, sliced
1 ½ tbsp smoked paprika
1 tbsp tomato purée
200ml chicken stock
100ml soured cream
egg noodles, tagliatelle or rice, to serve

Steps:

  • Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.
  • Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.

Nutrition Facts : Calories 257 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.35 milligram of sodium

SOUR CREAM PAPRIKA PORK



Sour Cream Paprika Pork image

Make and share this Sour Cream Paprika Pork recipe from Food.com.

Provided by The Flying Chef

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

olive oil
2 (450 g) pork fillets (Also known as pork tenderloin just like steak, this is the fillet mignon of pork, it is more expensi)
flour
olive oil
30 -40 g butter
1 small onion, finely chopped
3 garlic cloves, Crushed
150 -200 g mushrooms, sliced (I use swiss brown but button mushrooms are fine)
1 tablespoon Worcestershire sauce
3 teaspoons tomato paste
1 1/2 teaspoons paprika
1 teaspoon chicken bouillon granule, concentrated (powder, cube or paste.. Mine is quite dense so you may have to adjust for taste depending on what yo)
180 ml sour cream
2 teaspoons lemon juice
1/4 cup water

Steps:

  • I make this a lot for me and my hubby I buy pork fillet that usually vary in weight from 420g-460g for the two of us and this is perfect for us.
  • Slice pork diagonally (allow 3-4 slices per person) and beat with a meat mallet to flatten slightly.
  • Heat some olive oil in a pan. Dust pork with flour and shake away any excess flour. Place pork in pan and cook until browned on both sides and tender.
  • For the Sauce.
  • Heat about a Tablespoon of olive oil in a pan, add onion and garlic and cook until soft. Add the butter to the pan along with the sliced mushrooms cook until mushrooms are tender.
  • Add Worcestershire sauce, tomato paste, paprika, water, chicken stock and lemon juice. Simmer for a few minutes and pour in sour cream stir until heated through.
  • To serve place sliced pork on plate and pour sauce over. I served mine with cauliflower mash and garlic butter vegetables.

Nutrition Facts : Calories 441.5, Fat 23.3, SaturatedFat 11.5, Cholesterol 177.5, Sodium 394.6, Carbohydrate 6.7, Fiber 1.1, Sugar 3.8, Protein 49.8

CREAMY PAPRIKA PORK



Creamy Paprika Pork image

Paprika pork made extra special because of the addition of sour cream at the end.

Provided by Shazzama

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat some rapeseed/olive oil in a large frying pan.
  • Cook pork medallions for approx 2 mins on each side until lightly golden. Remove to a warm plate.
  • Slice onion, peppers and garlic and add to frying pan. Cook over medium heat, stirring occasionally, for about 10 minutes until soft.
  • Add smoked paprika. Stir in tomato puree, turn up heat a touch and then add stock. Return the pork medallions to the frying pan and simmer for about 5 minutes until sauce is thickening.
  • Add the cream and simmer low for couple more minutes.
  • Serve with potatoes or rice and green veg - YUM!

PORK LOIN IN SOUR CREAM AND PAPRIKA SAUCE



Pork Loin in Sour Cream and Paprika Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

12 slices boneless loin of pork, each slightly less than 1/2 inch thick, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons corn, peanut or vegetable oil
1/2 cup finely chopped onions
1 cup thinly sliced, seeded, deveined sweet red pepper strips
1/2 teaspoon paprika, preferably Hungarian
1/4 cup dry white wine
1/2 cup fresh or canned chicken broth
1/2 cup heavy cream
1/2 cup sour cream

Steps:

  • Trim pork slices of all fat. Sprinkle with salt and pepper.
  • Use one or two skillets large enough to hold the slices in one layer.
  • Heat enough oil in the skillet or skillets to lightly cover the bottom. When it is quite hot, add pork slices. Cook over high heat until nicely browned on one side, about 45 seconds. Turn slices and cook on second side until nicely browned, about 2 minutes. Do not overcook or the meat will toughen. As the pieces are cooked, transfer them to a warm serving platter.
  • Pour off most of the fat from the skillet and add the onions and red pepper strips. Sprinkle with paprika and stir. Cook over moderate heat about 2 minutes. Add the wine and broth and stir. Cook about five minutes or until reduced by half.
  • Add heavy cream and stir. Add pork slices and coat well. Cover and cook over low heat about 20 minutes. Remove pork and stir in sour cream. Heat thoroughly. Spoon sauce over pork. Serve immediately.

PORK PAILLARDS WITH SOUR CREAM-PAPRIKA SAUCE



Pork Paillards with Sour Cream-Paprika Sauce image

Before making this dish, read our handy instructions on how to make pork paillards. This pan sauce is enriched with sour cream instead of butter. Serve the pork and sauce over egg noodles tossed with butter and finely chopped parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

16 pork paillards
Salt and pepper
2 tablespoons grapeseed oil or safflower oil
1/4 cup dry white wine
1/2 cup low-sodium chicken stock
1/3 cup sour cream (or more to thicken)
1/4 teaspoon sweet or smoked paprika

Steps:

  • Season pork paillards on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add 5 or 6 paillards, and saute on 1 side until golden brown, 1 to 2 minutes. Flip, and saute paillards until cooked through, about 1 minute. Transfer to a plate. Repeat with remaining paillards.
  • Add dry white wine to skillet, and deglaze the pan, scraping brown bits from bottom with a wooden spoon, until wine reduces by half, about 1 minute. Add chicken stock and any plate juices. Reduce heat to medium, and simmer until sauce reduces by half, about 2 minutes. Gradually stir in sour cream and paprika. Season to taste, and sprinkle with more paprika if desired.

PORK CHOPS WITH SOUR CREAM SAUCE



Pork Chops With Sour Cream Sauce image

Make and share this Pork Chops With Sour Cream Sauce recipe from Food.com.

Provided by Gloria 15x

Categories     Pork

Time 11m

Yield 2 serving(s)

Number Of Ingredients 10

2 pork chops
1 medium onion, thinly sliced
1 cup water
1/4 teaspoon caraway seed, crushed
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon dill weed, crushed
1/8 teaspoon garlic powder
1/2 teaspoon parsley
1/3 cup sour cream

Steps:

  • Brown pork chops on both sides; drain oil.
  • Add onion, water, caraway seed, paprika, salt, dillweed and garlic powder.
  • Cover, reduce heat and simmer for 1 hour, adding more water if necessary.
  • Remove pork chops from skillet; keep warm.
  • Stir sour cream into skillet, mixing with pan juices to make a sauce. Pour over chops and serve.

PORK PAPRIKASH



Pork Paprikash image

Tender cubes of pork tenderloin make this satisfying Hungarian-style dish easy enough to make on a weeknight. Two kinds of paprika-sweet and smoked-gives the sauce extra depth of flavor, while a bit of cayenne lends a subtle kick of heat. Make this a meal by serving it over egg noodles or pappardelle, topped with a dollop of sour cream and a sprinkling of fresh dill.

Provided by Justin Chapple

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt and freshly ground black pepper
4 tablespoons canola oil
One 1 1/2-pound pork tenderloin, cut into 1 1/2-inch pieces
2 tablespoons unsalted butter
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
2 tablespoons sweet paprika
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
One 15-ounce can crushed tomatoes
8 ounces egg noodles or pappardelle
1/4 cup sour cream, plus more for serving
Dill sprigs, for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
  • Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
  • Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
  • Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
  • Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.

SOUR CREAM PORK CHOPS



Sour Cream Pork Chops image

These are the most tender and succulent pork chops you've ever had. My fiance absolutely loves them! Serve over noodles or rice.

Provided by AMI

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 8h45m

Yield 6

Number Of Ingredients 9

6 pork chops
salt and pepper to taste
garlic powder to taste
½ cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

Steps:

  • Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
  • Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
  • Preheat oven to 200 degrees F (95 degrees C).
  • After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Nutrition Facts : Calories 257 calories, Carbohydrate 14.3 g, Cholesterol 53.9 mg, Fat 14.4 g, Fiber 0.7 g, Protein 16.8 g, SaturatedFat 7.3 g, Sodium 487.2 mg, Sugar 1.3 g

PORK PAPRIKASH



Pork Paprikash image

Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess to the dish. Buttered egg noodles soak up the sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
8 ounces wide egg noodles
1 tablespoon butter, cut into pieces
1 pork tenderloin (about 1 pound), excess fat and silver skin removed, halved lengthwise, then cut
2 tablespoons sweet paprika
2 tablespoons olive oil
1 medium onion, chopped
1 can (14 ounces) whole peeled tomatoes in juice
1/2 cup sour cream
Chopped parsley, for garnish (optional)

Steps:

  • Bring a large pot of salted waterto a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.
  • Meanwhile, in a medium bowl, combinepork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).
  • Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.
  • Remove skillet from heat, and stirin sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.

SOUR CREAM CHICKEN PAPRIKA



Sour Cream Chicken Paprika image

My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.

Provided by DEME

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 40m

Yield 4

Number Of Ingredients 9

4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 ½ tablespoons vegetable oil
1 cup chopped onion
1 ½ tablespoons butter
2 tablespoons paprika
½ teaspoon salt
2 cups chicken stock
1 teaspoon all-purpose flour
1 (8 ounce) container sour cream

Steps:

  • You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
  • Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

Nutrition Facts : Calories 363.4 calories, Carbohydrate 8.6 g, Cholesterol 104.9 mg, Fat 23.3 g, Fiber 2 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 430.9 mg, Sugar 2.1 g

PORK WITH PAPRIKA, MUSHROOMS, AND SOUR CREAM RECIPE - (4.3/5)



Pork with Paprika, Mushrooms, and Sour Cream Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 13

1 lb. pork loin, fat trimmed and cut into cubes about 1 inch square (I used 4 thick pork loin chops)
1 Tbsp + 1 Tbsp. sweet paprika (use Hungarian or Spanish paprika in a tin for best flavor)
salt and fresh ground black pepper for seasoning pork
2-3 Tbsp. olive oil (depending on your pan)
8-12 oz. cremini or white mushrooms, washed and cut into thick slices
2 Tbsp. tomato paste (my adaptation)
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)*NOTE: I used the seeds whole
1 can petite dice tomatoes plus juice
1/2 cup chicken stock (I used my homemade chicken stock)
2/3 cup light sour cream

Steps:

  • 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, tomato paste, 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, or as by itself. 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.

PORK PAPRIKA



Pork Paprika image

A nicely spiced sauce with diced tomatoes seasons cubes of pork in this hearty entree. I often scramble to put a meal on the table, but this comes together so quickly. My family oohs and aahs the whole time they're eating it. -Monette Johnson, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1 pound pork tenderloin, cut into cubes
1 tablespoon canola oil
1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup white wine or chicken broth
4 teaspoons paprika
1 teaspoon sugar
1 teaspoon grated lemon zest, optional
1/2 teaspoon caraway seeds
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked noodles, optional
1/4 cup reduced-fat sour cream

Steps:

  • In a large nonstick skillet, cook pork in oil until no longer pink; remove and keep warm. Add the onion, green pepper and garlic to pan; cook and stir until crisp-tender. Add the next 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened. Stir in pork. Serve over noodles if desired. Dollop with sour cream.

Nutrition Facts : Calories 258 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 372mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

CREAMY PAPRIKA PORK



Creamy Paprika Pork image

When I was little, I would often ask my mom to make "favorite meat." She knew I was requesting this homey pork recipe. It's been in my family for more than 30 years and it's still a favorite! -Alexandra Barnett, Forest, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pork tenderloin (1 pound), cut into 1-inch cubes
1 teaspoon all-purpose flour
4 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
3/4 cup heavy whipping cream
Hot cooked egg noodles or rice
Minced fresh parsley, optional

Steps:

  • Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.

Nutrition Facts : Calories 320 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 524mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

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This Pork with Paprika, Mushrooms, and Sour Cream eaten alone would be suitable for low-carb eating plans, including Keto. When made with lean pork and low-fat sour cream, it would be suitable for any phase of the South Beach Diet; other low-carb diets would prefer full-fat dairy. Find More Recipes Like This One:
From kalynskitchen.com


PAPRIKA PORK SOUR CREAM - COOKEATSHARE
Recipes / Paprika pork sour cream (1000+) Pork Cutlets With Paprika In Sour Cream. 705 views. Pork Cutlets With Paprika In Sour Cream, ingredients: 1 1/4 lb Boneless loin or possibly. Green Beans With Sour Cream Sauce. 1628 views. 4 c. flour, 1 tsp paprika, 2 c. chicken broth, 1/2 c. lowfat sour cream Salt and pepper to. Meatloaf With Sour Cream Mushroom Sauce …
From cookeatshare.com


10 BEST HUNGARIAN GOULASH WITH SOUR CREAM RECIPES - YUMMLY
Hungarian Goulash with Sour Cream Recipes 111,156 Recipes. Last updated Feb 10, 2022 . This search takes into account your taste preferences. 111,156 suggested recipes. Hungarian Goulash LindaMacdonald31006. lemon juice, sour cream, diced tomatoes, caraway seeds, sugar and 8 more. Hungarian Goulash Pork. red potato, black pepper, onions, …
From yummly.com


PORK CHOPS WITH SOUR CREAM RECIPE - THE SPRUCE EATS
Cover and cook for about 1 hour or until the pork chops are very tender. Transfer chops to a heated serving platter or to a low-temperature oven to keep warm. Cook the pan juices over high heat until reduced by about one-half. Remove the bay leaf. Lower the heat and add the sour cream and paprika.
From thespruceeats.com


SOUR CREAM AND SAUERKRAUT RECIPES (96) - SUPERCOOK
Supercook found 96 sour cream and sauerkraut recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back . Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list sour cream and sauerkraut. Order by: Relevance. Relevance Least ingredients Most ingredients. 96 results. …
From supercook.com


SEARED PORK IN SOUR CREAM-PAPRIKA GRAVY RECIPE ...
In a small bowl, whisk together the chicken broth and sour cream. Add to the onion-pepper mixture and combine well. Bring to a rapid simmer and cook for 1 minute, stirring frequently, just until the liquid starts to thicken. Return the pork to the pan and combine with the sauce. Continue cooking until the liquid has thickened to a gravy consistency and the pork is …
From mygourmetconnection.com


PORK PAPRIKASH OR HUNGARIAN SERTéSPAPRIKáS - KRUMPLI
Season the pork with the salt, pepper and cumin. Whisk the flour into the sour cream and set aside. Add the seasoned pork and stir and cook until all of the pork turns white, we are not aiming to sear and brown. Remove from the heat and add the paprika and stir to coat.
From krumpli.co.uk


PORK CHOPS WITH PAPRIKA AND SOURED CREAM RECIPE - FOOD NEWS
Melt butter in a large skillet over medium-high heat. Stir in onions, and cook until soft and golden. Remove from heat. In a bowl, stir together 1/2 teaspoon paprika, sauerkraut, onions, and sour cream. Step 3 Season pork chops with pepper, garlic salt, and 1 teaspoon paprika. Step 4 Broil pork chops 6 minutes. Turn, and broil 5 to 6 minutes more.
From foodnewsnews.com


SLOW-COOKER PORK PAPRIKASH RECIPE - SERIOUS EATS
Season pork liberally with salt and pepper and place in the slow cooker. Add paprika, caraway, onion, garlic, red pepper, broth, vinegar, Worcestershire sauce, tomato paste, and thyme, and stir to combine. Season with additional 1/4 teaspoon of both salt and pepper. Featured Video. Turn on low and cook 8 to 10 hours, until tender. Discard thyme.
From seriouseats.com


PORK SAUERKRAUT SOUR CREAM - RECIPES | COOKS.COM
Mix in sour cream and simmer only until heated through. Serves 4 to 6. Ingredients: 9 (cream .. cubes .. paprika .. salt ...) 6. PORK AND SAUERKRAUT GOULASH. Cut meat in 1/2 inch cubes. In skillet, combine pork, onion, garlic, dill and ... in paprika and sauerkraut and simmer 1 more hour. ... and stir in sour cream.
From cooks.com


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