8 oz. bacon, diced and rendered
3 Tbsp. bacon drippings
2 lbs. pork tenderloin, cut into 1-1/2 inch cubes
1 Tbsp. all purpose flour
2 tsp. Frank Davis Pork Seasoning
1 medium onion, cut into thin slices
2 large green bell peppers, cut into thin strips
1/2 tsp. sea salt
1/2 tsp. fresh ground black pepper
1/4 cup. sweet Hungarian paprika
2 cups canned chicken broth
1 cup sour cream
1 lb. elbow pasta or egg noodles

First, take a heavy 5-quart Dutch oven, put it on the stovetop, and heat one tablespoon of the bacon drippings over moderately high heat. While this is happening, take a large mixing bowl and toss the pork with the flour and the pork seasoning.

Then when the Dutch oven is up to heat, add about half of the pork to the pot and brown the pieces for about 3 minutes, stirring constantly. When they're ready, remove them and set them aside momentarily. Then add to the pot another tablespoon of bacon drippings and repeat the process with the remaining pork cubes. When they're done, remove them too and set them aside.

In the meantime, reduce the heat to medium low and add the final tablespoon of bacon drippings to the pot. Now drop in the onions and bell peppers and cook them, covered but stirred occasionally, for about 8-10 minutes.

Then immediately stir in the sea salt, the black pepper, and all of the paprika (but be careful not to burn the paprika). Cook everything, still over the lowered heat, for about 30 seconds-and never stop stirring.
At this point, it's time to add the pork, along with any accumulated juices, the crumbled bacon bits, and all of the chicken broth to the pot.

Then bring the stew mixture to a boil, but immediately reduce the heat to a simmer and cook the dish-partially covered-until the pork is just done, which should take about 10 to 15 minutes. Finally, reduce the heat even further to very very low and whisk in the sour cream.

Meanwhile, put on a large pot of salted water, bring it to a boil, and cook the pasta until done-about 9 minutes or so. Then drain it thoroughly and remove a half-cup of the sauce from the stew and toss it with the pasta to keep it from sticking together.

Finally, when you're ready to eat, generously spoon the paprikash over the pasta and enjoy!


So what's a good complementary dish to serve with paprikash? Try Hungarian Beet Salad! You'll need:

4 cans small whole beets
1/2 cup extra virgin olive oil
Juice of one lemon
1 oz. balsamic vinegar
1 Tbsp. honey
1 oz. Dijon mustard
1 tsp. dried thyme
2 tsp. Frank Davis Vegetable Seasoning
1 tsp. fresh ground black pepper
1 medium onion, sliced thinly
1/4 lb. feta cheese, crumbled
1 lb. spring mix lettuce

Start off by draining the beets and setting them aside. Then put the lemon juice, the vinegar, the honey, the mustard, the thyme, the vegetable seasoning and the black pepper in a blender. Then while the blender is running, add the olive oil in a thin stream. Process the dressing until smooth and silky.

In the meantime, cut the beets into quarters and place them into a large mixing bowl. Then drop in the sliced onions, pour on the blender dressing, and toss everything thoroughly until completely mixed.

Then when you're ready to eat, generously serve the beets over a bed of lettuce mix on individual saucers and top each one with the feta cheese. Ummmm!