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Pork Paprikash
Amanda
Tender Pork Chunks in a Rich, Creamy, Flavorful Sauce. This Hungarian Style Pork Paprikash is a hearty meal that comes together quickly & easily.
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course
Pork
Cuisine
Eastern European
Servings
12
servings
Ingredients
1x
2x
3x
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, dumplings or potatoes.
Enjoy ♥
Notes
**This recipe can be easily halved**
Keyword
hungarian, paprika, pork
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