Ingredients
3tbspcooking oil,or bacon fat
1½lbpork tenderloin
1tbspflour
1¾tspsalt
½tspfresh ground black pepper
1onion
2large green bell peppers
4tsppaprika
1½cupschicken broth,low-sodium
¾cupsour cream
¾lbegg noodles
Preparation
In a large pot, heat 1 tablespoon of the oil over moderately high heat.
Toss the pork with the flour, salt, and black pepper. Add about half the pork to the pot and brown for about 3 minutes. Remove.
Repeat with the remaining pork and an additional tablespoon oil. Remove.
Reduce the heat to moderately low and add the remaining 1 tablespoon of oil to the pan. Add the onion and bell peppers, then cook for 7 minutes, covered, stirring occasionally.
Stir in the remaining salt, black pepper, and the paprika. Cook, stirring, for 30 seconds.
Add the pork with any accumulated juices and the broth. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes, partially covered, until the pork is just done.
Reduce the heat to very low and whisk in the sour cream.
In a large pot of boiling, salted water, cook the egg noodles for about 7 minutes until just done. Drain.
Remove half a cup of the sauce from the stew and toss with the noodles.
Serve the stew over the noodles, and enjoy!
