RECIPE #112, DAY #134
ORIGINAL RECIPE: “Mushrooms with Paprika and Sour Cream” from–yes, oddly–Vegetarian Cooking for Everyone, by Deborah Mills*
TIMING: 20 minutes
TOOLS: Just a wide, deep skillet
COOK TYPE: Stovetop
HEALTH: If you insist on serving everything with noodles, like me, you are going to have to move foods from the “healthy” list to the “less healthy” list. However, this does not have to be eaten with noodles, but it could if you were not already on a pasta overload. Served with polenta or kasha or something whole grain would be nice. But it does need a starch.
EXPERIENCE: Originally, we had rated this as its vegetarian version with mushrooms and no pork. But I had pork stew meat, and making it into a Eastern European paprikash with cream sounded just lovely. It was. Actually, both versions were.
NOTES: You can omit the mushrooms, pork, or bell pepper.
- Heat 1 1/2 tablespoons safflower oil over medium-high heat in a wide skillet. When hot, add 1 pound pork stew meat so that it does not over-crowd the pan. Cook until caramelized and easy to remove, then flip with tongs. Continue until all sides are brown. Remove from pan and set aside on a platter.
- To the pan, add 1 1/2 tablespoons butter, 1/4 cup diced onion, and 1 sliced red bell pepper. Cook until onion is translucent and add 1 pound thick-sliced button mushrooms.Stir until mushrooms begin to color.
- Lower heat and sprinkle with 1 tablespoon flour, 1 tablespoon sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir together and add 1/2 cup mushroom, pork, or vegetable broth and the pork. Simmer 3 minutes until thickened and pork is cooked through.
- Whisk in 1/2 cup sour cream. Remove from heat.
Serve with wide egg noodles, kasha, or polenta. You could also serve a cabbage salad and turnips.
*Recipe changed from the original.