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Hungarian Pork Paprikash | Tender Pork Chunks in a Rich, Creamy, Flavorful Sauce | www.craftycookingmama.com

Hungarian Style 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. **This recipe can be easily halved**
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Pork
Cuisine Eastern European
Servings 12 servings

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 ♥