Pork Paprikash

 Paprika is a  powder made from various kinds of peppers mostly used for color or because "the recipe says so". Lately there has been a marked increase in the sale of marinades and rubs; all products which are likely to contain paprika, this time used for the flavour. Having said that, paprika is a very popular in its own right, often a best seller.
As a general rule we buy the plain kind labeled simply "paprika". It plain, with little flavour but adds a nice red colour to a dish.
Then there is Spanish Paprika or pimentón ranging
from  dulce (sweet and mild)
agridulce (bittersweet and medium hot)
to picante (hot). 
But if you have to try one new paprika, it has to be smoked paprika or pimentón de La Vera named after the region in Spain where farmers harvest and dry the chiles over wood fires. That's the paprika used in paella. 

Hungaria is the best known for producing paprika. From our train trip from London to Istanbul, I recall very little of Hungaria. Except for Pécs, birth town of the graphic artist Vasarelli and a vineyard situated amidst tall blocks of flats where we ate a deep flavoured goulash washed by lots of wine while listening to violin music.

There are 8 grades of Hungarian paprika ranging from the most vibrant red called Kulonleges to Eros which is really hot and orange. Talking about hot and really tasty. A few days ago, I was banned from the kitchen as he made a "pork surprise." A recipe found on Food and Wine which, I hope, will become one of his classic. It is delicious, full of flavour.

Pork Paprikash

The recipe recommends to cook the pork in bacon fat but ordinary oil did fine. Pork cuts are sirloin which is a little posh for a comfort dish.
It also contains 4 teaspoons of paprika which after much discussion we thought that it would be much better with paprika and a pinch of pimento (smoked paprika).
Last but not least it's serve on a bed of egg noodles but noodles don't gel with the dish and tagliatelli would be so much better.

3tablespoons cooking oil
1 1/2 pounds pork cubes
1 tablespoon flour
1 3/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 onion, cut into thin slices
1 large green bell peppers, cut into thin strips
4 teaspoons paprika
1 1/2 cups canned low-sodium chicken broth or homemade stock
3/4 cup sour cream
3/4 pound egg noodles
  1. In a bowl toss the pork with flour then place in hot oil in a saucepan. season
  2. Add the vegetables and simmer until tender
  3. Add the paprika, the broth bring to boil and cook until the juices have reduced about 20 minutes
  4. By the end of the cooking add the sour cream on very low heat
  5. meanwhile cook the paste, drain and serve.

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