Pork with Paprika, Mushrooms and Sour Cream

Makes 4 – 6 servings

From:  Adapted from combining & modifying recipes from Fine Cooking & Martha Stewart, by Kalyn Denny (KalynsKitchen.com)

500g – 1 kg pork steak, cubed

1T + 1T sweet paprika (Hungarian / Spanish in a tin for best flavour) ☺

Salt & freshly ground black pepper

2 – 3 T olive oil

1 punnet brown mushrooms, sliced

1 onion, sliced into rings

1 T finely minced garlic

½ tsp dried thyme

1 can petite diced tomatoes (Cherry tomatoes)

½ cup chicken stock

2/3 cup sour cream

1. Put pork in a bowl and toss with 1T sweet paprika, salt, and freshly ground black pepper

2. Heat 1 T olive oil in a heavy frying pan with a tight fitting lid. Brown pork over medium heat, turning several times so all sides is nicely browned, about 5 – 6 minutes. Remove pork to another dish and add 1 T more oil to the pan, add sliced mushrooms and cook until soft. Remove mushrooms to the same dish with the pork.

3. Add a little more oil, then add chopped onion and cook about 3 -5 minutes. Then add minced garlic, other 1 T paprika, dried thyme and cook for 1 -2 minutes.

4. Add petite tomatoes with juice and chicken stock, bring to a simmer and cook about 10 minutes, or until the mixture is slightly thickened and flavours are nicely blended.

5. Add the browned pork and mushrooms back into the pan, cover and simmer for about 10 minutes more, or until the pork is hot and cooked through.

6. Turn of the heat and stir in the sour cream, and serve hot with rice

My notes for this recipe:

-add the sour cream just before eating

-your pan may become blackened during cooking, this is because of the paprika – this will loosen and “dissolve” when you cook the onions

-you can mix “regular” (Robertson’s) paprika with smoked Spanish paprika if preferred (I did!)