Pork Paprikash

Ingredients:

- 1 lb pork (tenderloin or other), trimmed and cut into 1-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper

- 2 teaspoons + 1 tablespoon olive oil, divided

- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 2 teaspoons chopped garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper

- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 teaspoon chopped fresh thyme
- 1 teaspoon hot paprika

- 1/2 cup red wine
- 1 cup unsalted beef or ham stock

- 1/4 cup sour cream

Directions:

Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Heat a large skillet over medium-high heat. Add 2 teaspoons oil and swirl to coat. Add pork; cook for 4 minutes, browning on all sides.

Remove pork from pan. Reduce heat to medium. Add remaining 1 tablespoon oil. Add onion, bell pepper, garlic, and 1/4 teaspoon each salt and pepper. Saute for 4 minutes or until vegetables are tender.

Add flour, tomato paste, thyme, and paprika to the vegetables. Saute for 30 seconds. Add wine; cook for 1 minute. Add stock; bring to a boil. Add pork; reduce heat and simmer for 5 minutes or until pork is tender.

Remove pan from heat and stir in sour cream. Serve over egg noodles.