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Slow Cooker Pork Paprikash Recipe

by Helen Doberstein

Ingredients

Cooking Spray or Crock Pot Liner 3 pints whole cremini mushrooms, cleaned and halved 1 large onion, chopped 3 cloves garlic, peeled and minced 2 bay leaves 3 tbs hot or mild smoked paprika (or both) 3 lbs pork tenderloin, cubed 2 red peppers, de-seeded and julienned 2 green peppers, de-seeded and julienned

2 yellow peppers, de-seeded and julienned 1 litre chicken or vegetable broth 1 small can of tomato paste 500ml water 1 tsp salt 1 tbs ground black pepper 2 tbs all-purpose flour 500ml greek yogurt or low-fat sour cream 2 tbs worchestershire sauce (optional)

Directions

1. Spray with cooking spray, or line the slow cooker pot.
2. In a large freezer bag toss the cubed pork with the paprika, salt and pepper.
3. Place the pork into the slow cooker.
4. Add the minced garlic, bay leaves, julienned peppers and halved mushrooms.
5. Stir the tomato paste into the broth
6. Pour in all of the broth and tomato mixture and 250ml of the water.
7. Set to low and cook for 8 hours.
8. Turn off the slow cooker.
9. Remove the bay leaves.
10. Mix the flour into the yogurt, or sour cream until well blended.
11. Gently stir into the crock pot and turn on high.
12. Cook on high for 25 or 30 minutes until the raw flour taste is gone and the sauce has thickened a little.
13. If it gets too thick add the remaining 250 ml of water and continue to heat through.
14. Taste for seasoning and adjust with salt and pepper at this time.
15. If you want to you may add the worchestershire sauce at this time and stir in well.
16. This can be served with warm buttered noodles, mashed potatoes, rice or any warm & comforting starch.

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