HUNGARIAN PORK IN PAPRIKA-DILL SAUCE

      Title: HUNGARIAN PORK IN PAPRIKA-DILL SAUCE
  Categories: Pork
       Yield: 1 Servings
  
   1 1/2 lb Boneless pork (tenderloin
            -or lean loin chops are
            -best)
     1/2 c  Flour
       1 ts Salt
     1/2 ts Pepper
       4 ea TB butter
       1 ea TB olive oil
       2 md Onions, chopped
       1 ea Clove garlic
       2 ea TB paprika
       2 ea Chicken bouillon cubes
            -disolved in 1 cup boiling
            -water
       1 c  Sour cream (can easily be
            -doubled)
       1 ea TB crushed, dried dill
  
   Cut port into pieces about 4" x 5". (actually size is not important)
   Mix flour with salt and pepper on sheet of waxed paper. Dredge pork
   in flour. Save 2 TB of flour mixture. Heat butter & olive oil in
   large skillet. Brown meat and saute onions & garlic at same time
   until onions are soft. Stir in paprika. Pour in bouillon and scrape
   bottom of skillet with spatula. Cover skillet and simmer for 45
   minutes, until meat is tender. Meanwhile, in small bowl combine sour
   cream, reserved flour, and dill. Stir until smooth. When meat is
   ready stir sour cream mixture, 1 TB at a time, into the skillet. Stir
   constantly until sauce thickens. Do not boil. Serve hot with noodles
   or Hungarian Dumplings and a dry white wine. Hungarian Pork in
   Paprika-Dill Sauce
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