Paprika, Mushrooms Pork

Paprika, Mushrooms Pork 1 pound pork, trimmed and cubed 1" pieces 2 tablespoon paprika salt and pepper 2-3 Tablespoon olive oil 8-12 ounce mushrooms, sliced 1 onion, finely chopped 2 cloves garlic, minced 1/2 teaspoon dried thyme 1/2 teaspoon dried caraway seeds 1 can petite dice tomatoes 1/2 cup chicken stock 2/3 cup sour cream In a bowl, combine paprika, salt, and pepper; toss in pork. Heat 1 tablespoon oil in heavy frying pan with a tight-fitting lid. Brown pork over medium-high heat, on all sides, about 5-6 minutes. Remove pork; set aside. Add more olive oil to pan; sauté mushrooms until nicely browned and all liquid has evaporated, about 5 minutes more. Place mushrooms with pork. Add a little more olive oil if needed. Add chopped onion; cook until starting to brown, about 3-5 minutes. Add minced garlic, 1 tablespoon paprika, dried thyme, and caraway seeds. Cook about 1-2 minutes. Add petite diced tomatoes with juice and chicken stock, bring to a simmer; cook about 10 minutes, or until the mixture is slightly thickened and flavors are well-blended. Add pork and mushrooms back into pan, cover; simmer about 10 minutes. Turn off heat, stir in sour cream; serve hot over rice.