Hungarian pork in paprika-dill sauce Recipe

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Hungarian pork in paprika-dill sauce

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Categories:	Eastern European, Ham, Hungarian, Pork	Rating:	0
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Ingredients:

1 1/2	lbs	Boneless pork (tenderloin
		-or lean loin chops are
		-best)
1/2	cup	Flour
1	tsp	Salt
1/2	tsp	Pepper
4	each	TB butter
1	each	TB olive oil
2	med	Onions, chopped
1	each	Clove garlic
2	each	TB paprika
2	each	Chicken bouillon cubes
		-disolved in 1 cup boiling
		-water
1	cup	Sour cream (can easily be
		-doubled)
1	each	TB crushed, dried dill

Procedures:

1	Cut port into pieces about 4" x 5".
2	(actually size is not important) mix flour with salt and pepper on sheet of waxed paper.
3	Dredge pork in flour.
4	Save 2 tb of flour mixture.
5	Heat butter & olive oil in large skillet.
6	Brown meat and saute onions & garlic at same time until onions are soft.
7	Stir in paprika.
8	Pour in bouillon and scrape bottom of skillet with spatula.
9	Cover skillet and simmer for 45 minutes, until meat is tender.
10	Meanwhile, in small bowl combine sour cream, reserved flour, and dill.
11	Stir until smooth.
12	When meat is ready stir sour cream mixture, 1 tb at a time, into the skillet.
13	Stir constantly until sauce thickens.
14	Do not boil.
15	Serve hot with noodles or hungarian dumplings and a dry white wine.
16	Hungarian pork in paprika-dill sauc