portuguese pork and potatoes paprikash fusion
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.
prep time
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 4 cloves garlic minced
- 1 - bay leaf
- 1 cup dry white wine divided
- 2 pounds pork tenderloin cut into cubes
- 1 medium onion chopped
- 1 package chicken bouillon
- 1 tablespoon smoked paprika
- 1/2 cup sour cream
- 1 cup water divided
- 2 teaspoons cornstarch
- 3 large russet potatoes peeled and diced
- 1/4 cup olive oil divided
- 2 tablespoons butter
- 1/2 cup cilantro chopped
How To Make portuguese pork and potatoes paprikash fusion
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Step 1Place meat in bowl or plastic bag and add hot sauce, salt, garlic, bay leaf and 1/2 cup wine. Marinate 4 hours or overnight.
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Step 2Put half the olive oil and the butter in large pan and cook potatoes until golden brown. Remove from pan and set aside.
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Step 3Add 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.
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Step 4Add the bouillon and 1/2 cup water. Cook another 10 minutes. Stir in paprika.
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Step 5In small bowl mix cornstarch and 1/2 cup water and add to pan to thicken sauce. cook 5 minutes.
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Step 6Stir in sour cream. Add potatoes and cook about 2 minutes.
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Step 7Garnish with cilantro.
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