Just to clarify, I don't live on a pig farm - although that might be sorta neat, until the dreaded time came when they were no longer my pets.
I always wanted to live on a farm, wait, let me rephrase, I always wanted to have farm animals...just not get up early to feed them or clean up mass quantities of you know what or raise them to be my dinner either. I also have this love of farm houses and barns, they are beautiful, rustic, architecturally intriguing. Ahhh, that takes me to a better place than the butcher.
Speaking of butcher, I have to stop dreaming of petting sheep and riding horses and get back to cooking dinner!
PAPRIKASH, random, indeed or so you'd think - I thought of this a few weeks ago and have been seeing it everywhere! Its been blogged, in magazines I have been perusing and even on the twitter - I KNOW, I know about twitter!
Well, its my turn now world watch out...
1 pork tenderloin cubed
1/2 c. flour
2 tbsp. bacon fat
1 1/2 tsp. pepper (separated)
2 tsp. salt (separated)
1 medium onion sliced
2 cloves garlic finely chopped
2 red peppers sliced
3 tsp. Hungarian paprika (we had family bring us home some from their travels - it really does taste different!)
1 1/2 c. beef broth
1/2 c. sour cream
Cut tenderloin into cubes - approx 1 inch
Cut your veggies and set aside
Coat your pork with the seasoned flour (1/2 of the salt and pepper) and fry in the bacon grease until browned.
After about 3 or 4 minutes throw the pork back into the pot, adding the paprika and the rest of the salt and pepper stirring to incorporate flavors.
|Thanks for the bring back - way better than a postcard|
In the last 10 minutes of simmering add the egg noddles to a pot of boiling water - cook about 8 minutes for al dente.
Finally, you are going to incorporate the sour cream and pour over top of your noodles.