500 grams pork tenderloin
500 grams fresh ripe tomatoes
1 large yellow onion
1 large red bell pepper
1 tablespoon sweet paprika
1 teaspoon salt
½ teaspoon ground black pepper
2 teaspoons sugar
½ teaspoon onion powder
½ teaspoon garlic powder
200 grams egg noodles
1 litre hot water
4 tablespoons olive oil
Remove any visible fat from the meat, cut it into bite-sized pieces and set it aside. Core and peel the tomatoes, dice them and set them aside in a deep bowl. Clean the onion and cut it into thin slices, and mince the bell pepper. Pour the oil into a large deep pot, heat it over medium high heat and fry the meat in batches, until thoroughly browned. When the meat is cooked through, remove it from the pot and cover it with aluminium foil, to keep it warm. Add the onion and minced bell pepper to the pot and cook it for at least 5 minutes, until soft. Put the meat back in the pot, mix all of the spices and add them to the meat and onion.
Mix very well, add the tomatoes along with half of the water, bring the heat up to high and bring it to a boil. Let it boil for 5 minutes, then turn the heat back down to medium, cover the pot and let it simmer for about an hour (half way through the cooking, add the rest of the hot water). When the paprikash is nearly done cooking, cook the pasta al dente in salted water. Serve the paprikash immediately, with pasta and sour cream (yields 4 portions).
Note: If you want thicker paprikash, whisk together 2 tablespoons of flour with 4 tablespoons of cold water, whisk it in the paprikash and cook for a few minutes more, until thickened.
