Sunday, March 10, 2013

DIY Cooking

I love spending Sunday in the kitchen. Today's the perfect day for it, because it's kinda cloudy and blah out there. So time to put on some Eric Church and sharpen the knives.

Paprika Pork is one of my favorite comfort foods. Easy to make, delicious and creamy. This is one of those recipes you can change each time you make it: add mushrooms, garlic, fresh herbs, sliced red peppers - to your taste.  It's all good! To top it off, you can make a double batch of this and it freezes perfectly.

Creme fraiche is found in the specialty cheese section of the grocery store. But if you can't find it, it's fine to use sour cream. (I wouldn't use low fat sour cream, however - this is supposed to be rich).

Paprika Pork in a Potserves 4

  • 2 tablespoons olive oil

  • 3 medium onions, thinly sliced

  • 1 1/2 lbs pork tenderloin

  • 2 tablespoons paprika

  • 1 cup chicken stock

  • 1 cup creme fraiche

  • 2 teaspoons cornstarch, to thicken


  1. heat 2T of oil in a heavy pan, add onions and fry for 10-15 min, stirring occasionally until softened and lightly colored. Take onions out of the pot to brown the meat.

  2. cut the pork in to bite sized slices or chunks, then add to the pan and stir over a fairly high heat to seal and brown all over.

  3. Stir in the paprika, cook briefly, then add the onions, and the stock and bring to a boil.

  4. Reduce the heat so that the liquid is simmering, cover and cook for 35 min, until the pork is tender.

  5. Stir in the crème fraiche and cornstarch and simmer for a further 2 minutes.
Put this over egg noodles, or if you're feeling creative - really garlicky white bean puree. Top with fresh parsley and black pepper.

When I'm done feeding my face, I'll be checking out this Sunday Link Party.