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Under 30 Minutes

Pork Paprikash

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
Pork Paprikash

Source: Everyday Food, December 2007


  • 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)


  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 Note

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 (29)

  • Judi23 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.

  • Judi23 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

  • 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

  • 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.

  • lunamother 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.

  • 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 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 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!

  • Sheryll 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.

  • HillcrestStudio 3 Jun, 2010

    Absolutely delicious

  • 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.

  • MsLiza 14 Mar, 2010

    I've made Chicken Paprika hundreds of times, now I'll try pork

  • LadyDebbie 24 Jan, 2010

    IMO is a non-dairy sour cream substitite. You can usually find it in the dairy case next to the sour cream.

  • NCPetMommy 15 Jul, 2009

    Loved this recipe! I cut it in half since it was just my hubby and I, and was sorry I did, there weren't any leftovers for lunch the next day. I can't wait to make this again - the full batch!

  • blaukehlchen 17 Dec, 2008

    Phylblade, I think what CathyWren refers to by IMO is this: Isomaltooligosaccharide (IMO-500): This is derived from refined corn starch. It is a substitute for sugar. It is used in carbonic and lactic acid drinks, fruit drinks, confectionery, dairy products, health care products and pharmaceuticals. (All info found by googling IMO non dairy.)

  • voonkahyan 13 Dec, 2008

    we need put how many water on it?

  • voonkahyan 13 Dec, 2008

    we need put how many water on it??

  • Phylblade 11 Dec, 2008

    CathyWren, what is IMO?

  • Terri08 10 Dec, 2008

    they say on the rest of the comments that it's 1/2 cup water

  • Terri08 10 Dec, 2008

    how many cups of water?

  • Applemom3 9 Dec, 2008

    I made it for dinner tonight with cut up chicken breasts instead of pork. Loved it!

  • KathleenCullen 9 Dec, 2008

    Thank you Adina, will try it this week...

  • KathleenCullen 9 Dec, 2008

    Thank you Adina, will try it this week...

  • Adina 9 Dec, 2008

    Adina from Everyday Food here! Thanks to everyone who pointed out the missing water measurement. In step 3, you should add 1/2 cup water. The recipe will be corrected shortly.

  • raeganlady 9 Dec, 2008

    Probably about 1 or 1.5 cup water or use chicken/veggie broth

  • jgrynberg 9 Dec, 2008

    It works really well with chicken - and I use a sweet onion instead of a regular yellow one. Really tasty.

  • ulihelisdi 9 Dec, 2008

    Why use sour cream at all, why not use non fat plain yogurt, it works well.

  • CathyWren 9 Dec, 2008

    My family's Hungarian. Mom use to use IMO in her paprikash recipes, so non-dair is probably ok. Also, the dish is originally made with chicken, so chicken's fine! What I wonder is how about using low-fat sour cream? Wonder if it would change any of the properties...?

    Also, wouldn't it be great if the recipes on Martha's site listed nutritional info?

  • mfj 9 Dec, 2008

    Could this be done with chicken?

  • CCiraco 9 Dec, 2008

    Yes I noticed that font error as well. Also, I'm lactose intolerant, would it be just as good without the sour cream...I hate those "non dairy" substitutes. Or could I add something different? Corn starch to thicken it??

  • NicknAZ 6 Dec, 2008

    The water measuremetn isn't clear. It appears there was a glitch causing a font error. Please update soon.

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