Pork Paprikash

Ingredients

• 3 tablespoons bacon fat 
• 1.5 cups chicken broth low-sodium homemade canned
• 0.8 pound extra wide egg noodles 
• 1 tablespoon flour 
• 2 large bell peppers green cut into thin strips
• 0.5 teaspoon fresh-ground pepper black
• 1  onion cut into thin slices
• 4 teaspoons paprika 
• 1.5 pounds pork tenderloin cut into 1 1/2-inch cubes
• 1.8 teaspoons salt 
• 0.8 cup cup heavy whipping cream sour

Equipment

• frying pan
• whisk
• pot

Directions

1. In a large pot, heat 1 tablespoon of the oil over moderately high heat. Toss the pork with the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
2. Add about half the pork to the pot and brown for about 3 minutes.
3. Remove. Repeat with the remaining pork and an additional tablespoon oil.
4. Remove.
5. Reduce the heat to moderately low and add the remaining tablespoon oil to the pan.
6. Add the onion and bell peppers. Cook, covered, stirring occasionally, for 7 minutes. Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black pepper, and the paprika. Cook, stirring, for 30 seconds.
7. Add the pork with any accumulated juices and the broth. Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is just done, 10 to 15 minutes. Reduce the heat to very low and whisk in the sour cream.
8. Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes.
9. Drain.
10. Remove 1/2 cup of the sauce from the stew and toss with the noodles.
11. Serve the stew over the noodles.
12. Wine Recommendation: Stay with Hungary and serve the fearsomely named bull's blood, Egri Bikavr. It's actually a soft, spicy, fruity red that is just perfect with this traditional stew.