Pork (or Chicken) Paprikash


2 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, chopped
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons paprika
6-8 boneless chicken breasts or Center cut boneless pork filets (¾ inch thick)
1 cup water
1 (14.5 ounce) can diced tomatoes drained (reserve liquid)
1 tablespoons all-purpose flour
1 (8 ounce) container sour cream


Trim any fat off and then slice the pork or chicken into 1-2 inch thin slices. In a bowl add 1 TBS of the Paprika and 1 TBS of the flour, toss the chicken or pork to coat.

Heat the oil in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add in chicken or pork, cook for another 15-20 minutes or until browned. Add in water and diced tomatoes. Cook over medium heat for 1 hour, adding more water if necessary.

In a bowl mix together the tomato’s liquid, the other TBS of flour and the sour cream and blend together. Slowly add mixture to chicken or pork, stirring constantly. Cook until mixture is thick. Serve over white rice or egg noodles.