Hungarian pork paprikash
Pork second courses
On Sunday, before Hurricane Sandy hit, I decided to make a slow cooker meal from the cookbook I Love My Slow Cooker by Beverly LeBlanc. I wanted something comforting to eat during the wicked gray weather, not to mention I had to cook a recipe from the book before I could review it, so two for two! I chose to make the Pork Paprikash. Smokey sweet paprika, sour cream, and dill characterize this classic Hungarian dish, which is traditionally served over buttered egg noodles to soak up the sauce. <br /> <br />This dinner was deliciously comfy with an interesting flavor palate. I loved the subtle hints of dill, the peppery warmth of the pork, the buttery tang of the sauce. Even reheated for the next two days, it was still sublime. I did make several changes to the recipe, mostly because of what I had on hand and couldn’t run to the store. <br />I used canola oil instead of sunflower oil, baby bella mushrooms instead of cremini mushrooms, Greek yogurt instead of sour cream (lower fat), and low-sodium canned cream of mushroom soup. I also used chives to sprinkle on the dish when served instead of parsley or dill. Instead of tagliatelle pasta like the recipe recommended, I used good old-fashioned Pennsylvania Dutch egg noodles. It soaked up the sauce like a sponge. <br /> <br />Perfect for stormy nights when you want to cuddle on the couch with a fire roaring in the fireplace. Which we did while Sandy howled around us. I’m sure she was jealous that she couldn’t have some of the pork paprikash. But she had work to do. <br /> <br />This recipe was adapted from I Love My Slow-Cooker by Beverly LeBlanc.
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