Pork Paprikash

1 1/2 lbs. Pork Tenderloin, cut into about 1 1/2 inch chunks

1 1/2 to 2 large yellow Onions, coarsely chopped Onions should be equal in volume to the meat . (cf: Photo below )

2 T Canola Oil

4 T Sweet Hungarian Paprika, divided ( Szeged brand from Amazon)

1 Tsp. Hot Hungarian Paprika, more or less (same brand)

1 tsp. Salt

1/4 tsp. Black Pepper

3 T Flour

1 1/2 cups Chicken or Beef Broth

1/2 cup Heavy Cream or at least Half and Half

Chopped Parsley or Chives for garnish

Mix 3 T Sweet Paprika, Hot Paprika, Salt, Pepper and Flour in a bowl with a lid if possible.

Dredge the meat in the mixture, or put the lid on and shake it to coat. Shake off excess flour mixture from the meat before layering it into the pan. (cf: Photo below)

Heat oil over medium heat in a heavy bottomed frying pan or enameled Dutch oven. Pan should be large enough to hold the meat in an even layer, otherwise you have to brown in batches.

Brown the meat on all sides. Add onions and 1 T Sweet Paprika. Stir and add the broth. Cover and simmer for about 40 Minutes until onions are very soft and meat is cooked through.

(You can make it ahead to this point and put in fridge for a day or so, or freeze. Reheat over slow heat, and continue to the next step)

Take about 1/4 cup of liquid from pan and stir into the cream. Add this to

the pan. Heat through. If it’s too thick, you can add a little more broth or

water. Serve over broad egg noodles, rice, or Spaetzle. Sprinkle with

chopped parsley or chives.