Waiter, There is Too Much Pepper in My Paprikash


Confession: this recipe does not actually contain paprika. But When Harry Met Sally is one of my favorite movies of all time, and I did technically get the idea from a turkey paprikash recipe in the September issue of Everyday Food.

Here’s my pork (faux) paprikash recipe:

  • Pork tenderloin, halved and diced into 2-inch pieces
  • 4 tbsp butter
  • 1 onion, thinly sliced
  • 1 can crushed or diced tomatoes
  • 1 cup chicken broth
  • 1 cup of yogurt
  • Cooked rice for serving
  • Salt and pepper

Cut pork tenderloin into 2-inch pieces of equal thickness. Saute in 2 tbsp butter, until cooked through. Season with salt and pepper while cooking. Move to a plate and cover with foil, but leave juices in pan.

Saute onions in juices, and add tomatoes and the remaining butter. Cook on medium for a couple of minutes, then add chicken broth. Bring back to a simmer. Stir in yogurt, then add pork back in and sprinkle a bit more salt if you like.

I let the whole thing simmer for an extra 10-15 minutes on low, while my rice cooker went to work. Traditional recipes use egg noodles, but the rice really soaks up the juices. The pork was nice and tender too.

Verdict? David liked it, and it was a perfect segue into fall stews.

3 thoughts on “Waiter, There is Too Much Pepper in My Paprikash

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