Source: dLife

A hearty traditional Hungarian dish of pork and vegetables in a paprika spiced broth, served over egg noodles.

Servings

1 tbsp olive oil
12 oz pork tenderloin , cut into 1/2-inch cubes
2 medium onions , chopped
2 large garlic cloves , minced
2 tbsp Flour, all purpose, unbleached, enriched
2 tbsp paprika, hot, Hungarian
1 tsp caraway seeds
1 cup white wine (dry)
2 tbsp unsalted tomato paste
1 chopped green bell peppers , seeded and chopped
1 potatoes, fresh, medium , peeled and cut into 1/2-inch cubes
2 fresh plum tomatoes , chopped
6 cup low fat unsalted chicken broth
1 pinch salt and pepper (to taste)
4 oz uncooked egg noodles

1 In a large soup pot, warm oil over medium heat. Add pork tenderloin, browning on all sides.
2 Using a slotted spoon transfer pork to a dish and set aside. Add onions and garlic to pot and sauté over medium-low heat, stirring occasionally, until onions are golden, about 6 minutes.
3 Mix in the flour, paprika, and caraway seeds. Cook, stirring, for 2 minutes. Stir in wine and bring the mixture to a boil.
4 Add tomato paste, bell pepper, potato, tomatoes, and chicken broth. Return pork to the pot and stir to blend. Reduce heat and simmer, partially covered, until pork is tender, about 1 hour. Season with salt (if using) and pepper to taste.
5 Meanwhile cook noodles al dente according to package directions. Drain and divide between 4 empty soup bowls. Top with hot soup.

If desired, garnish each serving with a dollop of sour cream.