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Pork Paprikash

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Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess to the dish. Buttered egg noodles soak up the sauce.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2007

Ingredients

  • Coarse salt and ground pepper
  • 8 ounces wide egg noodles
  • 1 tablespoon butter, cut into pieces
  • 1 pork tenderloin (about 1 pound), excess fat and silver skin removed, halved lengthwise, then cut
  • 2 tablespoons sweet paprika
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 can (14 ounces) whole peeled tomatoes in juice
  • 1/2 cup sour cream
  • Chopped parsley, for garnish (optional)

Directions

  1. Bring a large pot of salted water to a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.

  2. Meanwhile, in a medium bowl, combine pork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).

  3. Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.

  4. Remove skillet from heat, and stir in sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.

Cook's Notes

This creamy stew usually takes hours to cook. Here, thanks to swiftly sauteed pieces of pork tenderloin, it's on the table in less than a half hour.

Reviews Add a comment

  • MS11837877
    29 SEP, 2014
    To finish: so that the paprika melts in the fat for full flavour. Be careful not to burn the paprika. Then add the meat and finish cooking. You will have a nice thick sauce as very little if any, etra liquid will be neexed. With pork tenderloin you may need a bit but add spari gly, little by little so as not to over liquify. To thicken sauce if needed , use immersion blender or blender to liqufy onions etc into sauce. Add back to meat and add sour cream. Add salt to taste.
    Reply
  • MS11837877
    29 SEP, 2014
    I am sure that this recipie tastes fine but, as a Hungarian, Yhis is not the way ro cook paprikash anything, and I would hesitate to call it such. More often than not we do not brown meat for paprikash as it a) gets a great color from the paprika and b) we want some moisture from the meat to help create the sauce. This way we don't have to add much water or stock. We add a tomato or two and some green pepper to add flavour. We also sautee the onions in oil or fat then add paprika to this mixture
    Reply
  • Marianna Taranenko
    4 SEP, 2013
    Thanks a lot for this wonderful recipe, my boyfriend enjoyed it a lot. I made my own corrections, adding some mushrooms, garlic, riped tomatoes instead of whole ones, cream instead of sour cream and served with some Parmesan . Amazing
    Reply
  • Holly3
    11 JUL, 2013
    I thought this was delicious, however just wanted to note that I had to simmer (low boil really) at the end for 15-20 minutes for the sauce to thicken. Would still make it again, but was surprised no other reviews mentioned this. I followed the given measurements but after 2-4 minutes it was completely watery and the tomatoes hadn't broken down at all.
    Reply
  • MS10526625
    10 JUN, 2013
    So fast and easy. My whole family (including kids, 6 and 9) loved this meal. The meat was tender (and even more so the next day) and the sauce so flavorful. Made exactly as the recipe reads, though I did double it, with a 28-oz. can of tomatoes.
    Reply
  • supakat77
    5 DEC, 2011
    I have made this twice so far. The first time I made it exactly as the recipe states except I used some chicken stock instead of water...it was delicious. Just made it again tonight but switched it up using things I needed to use up from my fridge. I used chicken, veggie stock, crushed tomatoes and used half sweet paprika and half smoked paprika...it was even better this way! Recipe is a keeper and is easy to modify to your taste...and it tastes great left over, can't wait to eat it tomorrow!
    Reply
  • MS12157780
    29 SEP, 2010
    I just must try this recipe really soon. I have always made it with a three to four pound pork roast in my pressure cooker and have not made it in years, because it was just too much food.......... wow and can not wait to try this shorter, smaller version.
    Reply
  • HillcrestStudio
    3 JUN, 2010
    Absolutely delicious
    Reply
  • Cookingcutie11
    22 MAY, 2010
    This was really delicious, but I used smoked paprika since I love it. The flavors were great, and the pork was nice and tender.
    Reply
  • MS12530026
    14 MAR, 2010
    I've made Chicken Paprika hundreds of times, now I'll try pork
    Reply