This recipe actually fits the definition of a “paprikash,” a classic Hungarian favorite which revolves around a high quality sweet paprika and is usually made with chicken. But I’ve always maintained that this version (done with both beef and pork) accentuates flavor intensity and attracts every li’l ghost and goblin within aromatic distance! Fix a batch for the creatures at your haunted house!
4 slices lean bacon, diced and rendered
3 Tbsp. bacon drippings
2 lbs. pork tenderloin, cut into 1-1/2 inch cubes
2 lbs. beef tenderloin, cut into 1-inch cubes
1 Tbsp. all purpose flour
4 Tbsp. extra virgin olive oil
3 tsp. Frank Davis Beef Seasoning
1 medium onion, cut into chunks
2 large green bell peppers, cut into small chunks
1 can Rotel Tomatoes with Chilis
1/2 tsp. kosher or sea salt
1/2 tsp. fresh ground black pepper
1/2 cup. sweet Hungarian paprika
2 cups canned beef stock
1 cup sour cream
1 lb. broad egg noodles cooked al dente
First, take a heavy 5-quart Dutch oven, put it on the stovetop, and heat the bacon and half the drippings over moderately high heat.
While this is happening, take a large mixing bowl and toss the pork and beef chunks with the flour and the beef seasoning.
Then when the Dutch oven is up to heat, add about half of the meats 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 the rest of the bacon drippings and repeat the process with the remaining pork and beef cubes. When they’re done, remove them, too, and set them aside.
In the meantime, reduce the heat to medium low and add the 4 tablespoon of olive oil 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 whisk in the Rotels. . .along with 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 or whisking.
At this point, it’s time to add the pork and beef cubes, along with any accumulated juices, the crumbled bacon bits, and all of the beef stock 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 meats are 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, remove a half-cup of the sauce from the stew and toss it with the noodles to keep them from sticking together.
Then, when you’re ready to eat, generously spoon the “ghoul-ash” over the pasta and enjoy!