Hungarian Pork Supper

• 1 12 lbs pork loin, trimmed of fat and cut in 1 ' cubes
• 13 cup all-purpose flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 12 teaspoon sweet smoked paprika
• 1 teaspoon salt (I use seasoning salt)
• 12 teaspoon black pepper
• 1 tablespoon cooking oil or 1 tablespoon bacon fat
• 1 tablespoon paprika
• 1 teaspoon smoked paprika
• 2 medium onions, thinly sliced
• 2 garlic cloves, crushed
• 13 cup roasted red pepper, chopped
• 1 tablespoon cooking oil
• 1 teaspoon poultry seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 dash Tabasco sauce
• 1 dash hot pepper flakes
• 1 dash Worcestershire sauce
• 2 cups chicken stock
• 1 cup canned diced tomatoes with juice
• salt & freshly ground black pepper
• 1 cup sour cream

1. Combine flour with onion powder, garlic powder, paprika, sweet smoked paprika, salt and pepper.
2. I put it in a plastic bag.
3. Add pork and toss till well coated.
4. Heat oil or bacon fat in an oven proof skillet.
5. ( I use a cast iron one).
6. Brown pork in two batches and set aside.
7. Add more oil to pan and saute onion, garlic and peppers.
8. Add rest of paprika and saute till paprika looses its rawness.
9. Add rest of ingredients except sour cream and simmer about 10 minute.
10. Add pork and cover tightly.
11. Bake at 325F for about 40 minute.
12. Remove from oven and fold in Sour cream and gently heat do not boil.

pork loin, flour, onion powder, garlic, paprika, sweet smoked paprika, salt, black pepper, cooking oil, paprika, paprika, onions, garlic, red pepper, cooking oil, poultry seasoning, bay leaves, thyme, tabasco sauce, hot pepper, worcestershire sauce, chicken stock, tomatoes, salt, sour cream

Taken from www.food.com/recipe/hungarian-pork-supper-350889 (may not work)