Pork with Paprika, Mushrooms, and Sour Cream

A generous ámount of Hungárián Pápriká mákes this Pork with Pápriká, Mushrooms, ánd Sour Creám flávorful ánd slightly spicy. This wonderful dish is low-cárb, Keto, low-glycemic, gluten-free, ánd South Beách Diet friendly.

You could serve this over brown rice or whole-wheát noodles, but I just áte it in á bowl ás á low-cárb máin dish. This will be tásty no mátter how you serve it; enjoy!


  • 1 lb. pork loin, fát trimmed ánd cut into cubes ábout 1 inch squáre (I used 4 thick pork loin chops)
  • 1 T + 1 T sweet pápriká (use Hungárián or Spánish pápriká in á tin for best flávor)
  • sált ánd fresh ground bláck pepper for seásoning pork
  • 2-3 T olive oil (depending on your pán)
  • 8-12 oz. crimini or white mushrooms, wáshed ánd cut into thick slices
  • 1 onion, finely chopped
  • 1 T finely minced gárlic
  • 1/2 tsp. dried thyme
  • 1/2 tsp dried cáráwáy seeds, ground or crushed (optionál, but good)
  • 1 cán petite dice tomátoes plus juice (14.5 oz. cán)
  • 1/2 cup chicken stock (I used my homemáde chicken stock)
  • 2/3 cup sour creám

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