This is a version of the famous Hungarian dish, Paprikás, a paprika stew–meat simmered in thick creamy paprika gravy served with nokedli (small dumplings).
1 pound of pork loin chops, cubed
1 medium onion, chopped
8 ounces wide egg noodles, cooked
2 tablespoons olive oil, divided
2 tablespoons paprika, divided
8 ounces canned tomatoes
salt and pepper to taste
1/2 cup water
1/2 cup sour cream
Over medium-high heat, cook pork in 1 tablespoon olive oil. Add 1 tablespoon paprika and cook till browned lightly on all sides.
Remove the pork from the pan to a plate. Put the onion in with another tablespoon of olive oil. Let the onion cook over medium heat till it just starts to soften.
Then add the pork back.
Add in canned tomatoes, 1 tablespoon paprika, salt, pepper, and water.
Bring to a boil, then reduce heat and simmer til it begins to thicken.
Once its thickened, add 1/2 cup sour cream and mix in.
Stir in the cooked noodles.
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