Thank you to Smithfield Prime Fresh Pork for sponsoring this post! As always, all thoughts & opinions are my own. This post may contain Amazon affiliate links. This means that if you were to make a purchase through one of these links, Crafty Cooking Mama would receive a small percentage of the sale price, but you won’t have any additional cost. Any revenue made from sales through these links helps to support the costs of running this blog. Thanks for reading & thanks for your support!
Get ready for some cold winter comfort food!!! Tender Pork Chunks in a Rich, Creamy, Flavorful Sauce. This Hungarian Style Pork Paprikash is a hearty meal that comes together quickly & easily.
Hearty Comfort Food
As the days get colder and the nights grow longer my taste buds change. My mind and body are craving some serious comfort foods. Soups, stews, meat – stick to your bones kinda food.
This isn’t out of the ordinary. It’s a primitive instinct for those that face long, cold winters. Our bodies want fats and protein to keep us strong and healthy and during the winter months. Although these days our diets keep us quite prepared for cold weather, this wasn’t always the case. Once upon a time, our ancestors had to face winter without the “basics” we have. Their food would be scarce during winter months, triggering them to bulk up to survive the brutal cold.
It’s amazing, after so much time and change, that us cold weather dwellers still have the same instincts.
I surely embrace it.
Equipment & Ingredients
My Lodge Dutch Oven gets impressive usage year around – but it’s serious time to shine is during the fall and winter months. Braised meats, soups, stews, goulash – that’s what we’re cooking up.
I’ve already proclaimed my love for pork numerous times on this blog. It’s my favorite meat – so flavorful, so juicy, so versatile.
Click here for one of my other favorite Hungarian pork recipes on this blog!
Smithfield Prime Fresh Pork is available in a wide variety of fresh cuts, including tenderloins, back ribs, spareribs, boneless and bone-in chops, butts and roasts. These cuts can be cooked whole or just as easily be sliced or cubed for faster cooking.
When you start with a high-quality protein, you don’t need to do too much to have a restaurant-quality meal, and this Pork Paprikash is a perfect example of simple pork perfection. The most work involved here is some cutting & dicing. Everything gets browned & sautéed and simmered until tender.
Good Quality Paprika Makes All The Difference Here!
I’m always up for saving a few dollars here & there when I can. That being said, please do not skimp on the quality of your paprika. It’s one of the main flavors in this dish – so you want a quality, vibrant, flavorful paprika. I recommend this one.
Substitutions – Make it Your Own!
Feel free to change this up to your tastes. I love mushrooms – so I add them to just about everything. If you don’t share my shroom love, skip them. Add a few more bell peppers, hot peppers, extra onions – whatever you like.
I usually serve this over buttered egg noodles. I’ll cook up some spaetzle when I’m feeling extra loving or ambitious. Potatoes are always great too!
Cheers to the winter!
Thanks for stopping by!
Amanda ♥
“Shake-up” your ho-hum meals with Smithfield! Visit here for more information, recipes & inspiration!
Hungarian Style Pork Paprikash
Ingredients
- 4-5 pound Smithfield Prime Boneless Center Cut Pork Loin cubed
- salt & pepper
- 3 – 4 tablespoons lard or oil plus additional if needed
- 2 large sweet onions diced
- 2 large green peppers chopped
- 1 pound mushrooms sliced
- 4 cloves garlic minced
- 2 cups chicken stock
- 4 tablespoon paprika ***please use good quality paprika***
- 1 tablespoon dried parsley
- 1-1/2 tablespoon salt
- 1/2 teaspoon pepper
- 2 cups/16 oz sour cream
- Serve with buttered egg noodles spaetzle or potatoes
Instructions
- In a large dutch oven or pot, heat up lard/oil over medium-high heat.
- Cube pork loin to 1″ – 1-1/2″ chunks. Salt & pepper generously.
- Brown pork, if crowded, brown in batches.
- Remove pork & any juices. Set aside.
- Reduce heat to medium. Add a drizzle of oil if necessary.
- Add onions & peppers. Saute until onions are translucent – about 10 minutes.
- Add garlic & mushrooms, saute 2-3 minutes.
- Add stock, scraping bottom of pot for any brown bits of goodness.
- Mix in paprika, parsley, salt & pepper.
- Return pork to pot.
- Stirring occasionally, bring all ingredients to a boil.
- Reduce heat to low and cover. Simmer, stirring occasionally, for 50 – 80 minutes or until desired tenderness of pork.
- Remove from heat.
- Let rest for 10-15 minutes. Taste, salt & pepper to taste if necessary.
- Stir in sour cream.
- Serve over buttered egg noodles, spaetzle or potatoes.
- Enjoy ♥
Leave a Reply