Sunday, June 15, 2014


Trim off fat from pork and cut across the grain into 1/4-inch (0.5 cm) thick strips. In a bowl, sprinkle pork with half of the paprika and 1/4 tsp (1 mL) each, salt and pepper. In a large skillet, melt half of the butter over medium-high heat. Brown pork strips in three batches, adding more of the butter as necessary; transfer to a clean bowl.

Reduce heat to medium. Melt remaining butter in skillet; add sweet peppers, onion, remaining paprika and 1/4 cup (50 mL) of the broth to skillet and saut? for about 3 min or until onion is softened. Stir in remaining broth. Whisk flour into Milk and stir into skillet. Increase heat to medium-high; bring to a simmer, stirring and scraping up any brown bits stuck to pan. Reduce heat and simmer, stirring often, for about 5 min or until sauce is thickened.

Meanwhile, in a large pot of boiling salted water, cook noodles for about 6 min or until tender but firm. Drain well.

Return pork and accumulated juices to sauce. Simmer, stirring often, for 2 min or until just a hint of pink remains in pork. Remove from heat; stir yogurt then stir into sauce. Season to taste with salt and pepper. Divide noodles among serving bowls; spoon sauce on top and sprinkle with parsley.

Makes 4 servings.

Additional information : Be sure to let the skillet heat up before adding the pork. This helps the pork brown and stay tender and adds great flavour to the sauce.

For the Adventurous: Add a minced fresh hot pepper with sweet peppers; use hot or smoked paprika and replace parsley with rosemary or thyme.

1 lb (500 g) boneless pork loin
2 tbsp (30 ml) sweet paprika, divided
1 tbsp (15 ml) butter, divided
2 sweet peppers (red, yellow, green and/or orange), cut into thin strips
1 onion, halved and thinly sliced
1 cup (250 ml) reduced-sodium chicken broth or stock, divided
1/4 cup (50 ml) all-purpose flour
2 cups (500 ml) milk
8 oz (250 g) extra-broad egg noodles
1/2 cup (125 ml) plain yogurt, (not fat-free)
Chopped fresh parsley

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