I grew up thinking paprika was the fancy orange stuff you sprinkled on deviled eggs – a decoration for special occasions. While on a recent trip in Boston, I had the pleasure of ordering a plate of deviled eggs perched on a bed of arugula at Coda Bar & Kitchen. The paprika was the star flavoring, whipped vigorously into the yolk until silky smooth and then piped into the center of each egg white divot, creating golden mounds that were then topped with basil pesto.
Paprika is more than a fancy garnish. This sweet and smoky spice has the same versatility as a c-list celebrity attempting to revive his career on Dancing with the Stars. Often a principle ingredient in sausage making, it is also used to season and add color to rice, soups and stews in wide-range of ethnic and regional cuisines.
In this recipe, paprika is the principle ingredient. Coating the pork in the spice allows the flavors to release into the sauce during the cooking process. I love the addition of sour cream at the end to help add a sharp contrast and coolness to the dish.
- 1 (1 lb.) pork roast, fat removed and cut into 1-inch cubes
- 2 Tbl. sweet paprika
- salt and pepper
- 2 Tbl. olive oil
- 1 medium onion, chopped
- 1 can (14 ounces) petite tomatoes in juice
- 1/2 cup sour cream
- 8 ounces wide egg noodles
- 1 Tbl. butter, cut into pieces
- chopped green onion, for garnish (optional)
- Bring a large pot of salted water to a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.
- Meanwhile, in a medium bowl, combine pork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1-tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).
- Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.
- Remove skillet from heat, and stir in sour cream; season with salt and pepper. Serve pork paprika over noodles, garnished with parsley, if desired.