• 1 pound pork shoulder (cut into 1-inch cubes)
  • 2 tablespoons flour
  • 2 tablespoons paprika
  • 1 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1/2 cup water
  • 1 onion (medium, cut in half and sliced)
  • 4 small new potatoes (quartered)
  • 2 tablespoons water
  • 1/2 cup sour cream (OR plain yogurt)


  1. Combine flour, paprika and salt; mix well. Dredge pork in flour mixture. Reserve excess flour mixture. Brown pork in oil in a large skillet or Dutch oven. Pour off drippings. Add 1/2 cup water and onion, cover tightly and cook over low heat for 30 minutes. Add potatoes and continue cooking, covered, 20-30 minutes or until pork and potatoes are tender. Combine reserved flour with 2 tablespoons water; stir into pork mixture and cook until thickened, stirring occasionally. Remove from heat and stir in sour cream.
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