Portuguese Pork and Potatoes Paprikash Fusion

barbara lentz

By
@blentz8

I love to experiment with different ingredients in recipes and creating a fusion of different cultural dishes. Here I added smoked paprika and sour cream and made a delicious fusion of a Portugal and Hungarian dish.


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Serves:

4

Prep:

24 Hr

Cook:

20 Min

Method:

Stove Top

Ingredients

1 tsp
hot sauce
1 tsp
salt
4 clove
garlic minced
1
bay leaf
1 c
dry white wine divided
2 lb
pork tenderloin cut into cubes
1 medium
onion chopped
1 pkg
chicken bouillon
1 Tbsp
smoked paprika
1/2 c
sour cream
1 c
water divided
2 tsp
cornstarch
3 large
russet potatoes peeled and diced
1/4 c
olive oil divided
2 Tbsp
butter
1/2 c
cilantro chopped

Directions Step-By-Step

1
Place meat in bowl or plastic bag and add hot sauce, salt, garlic, bay leaf and 1/2 cup wine. Marinate 4 hours or overnight.
2
Put half the olive oil and the butter in large pan and cook potatoes until golden brown. Remove from pan and set aside.
3
Add the rest of the olive oil to pan and saute onions for about 2 minutes. Deglaze the pan with the remaining 1/2 cup wine and let cook until almost evaporated. Add the meat and marinade and cook for about 5 minutes.
4
Add the bouillon and 1/2 cup water. Cook another 10 minutes. Stir in paprika.
5
In small bowl mix cornstarch and 1/2 cup water and add to pan to thicken sauce. cook 5 minutes.
6
Stir in sour cream. Add potatoes and cook about 2 minutes.
7
Garnish with cilantro.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Hungarian