This easy creamy pork paprikás dish is a traditional and classic dish in Hungarian cuisine. The pork is tender and juicy nestled in a rich paprika sauce surrounded with cremini mushrooms. Serve it with homemade dumplings or pasta.
Don’t you just want to dive in….this dish is so good!! Growing up paprika was definitely a staple in our house, Hungarian paprika that is! We would add it to so many of our dishes, and up to today, it is a comforting to sit down and eat a dish prepared with paprika.
This recipe is similar to the chicken and beef paprikás dishes we make with similar flavours, however, I added cremini mushrooms and red pepper to this dish for an earthly flavour and colour.
Ingredients you will need:
- extra virgin olive oil or traditionally bacon fat was used
- onion
- garlic
- Hungarian sweet paprika
- black pepper
- pork tenderloin
- cremini mushrooms
- red pepper
- tomato
- salt
- water or chicken stock
- flour
- sour cream
When making this recipe:
This is one of the easiest recipes to make that results in BIG flavours!!
- Start by sautéing the onions in olive oil or bacon fat over medium heat in a large skillet, then add garlic and cook for a minute or so, stir in paprika and black pepper.
- Brown the chunks of pork tenderloin, coating well with the spices.
- Followed by cremini mushrooms and red pepper, sauté for about 3 minutes, then add chopped tomato.
- Season with salt and add water or chicken stock. We have added water as the liquid in most cases since the ingredients and spices offer so much flavour.
- Stir together sour cream, flour and some of the sauce from the skillet into a small bowl. Then stir into the skillet, and simmer for 5-10 minutes until it’s rich and creamy in texture. Serve with Homemade Hungarian Dumplings, pasta or mashed potatoes. Hint: to avoid the cream from curdling, add room temperature sour cream, keep the temperature at simmer and add some of the sauce to the sour cream and flour mixture before adding to the skillet.
FAQ
Do I have to use Hungarian paprika for this recipe? I would highly recommend it. It has a rich smoky flavour. Spanish or other paprika’s won’t give you that authentic flavour you want.
Can I use other cuts of pork? Pork tenderloin is just that, tender and requires less time to cook and your results are very tender meat. Although, loin cuts could be used, keeping in mind it can get tough if cooked too long with high temperatures.
Can I add just water instead of chicken stock? Yes, I have often added water to the sauce, and the flavours are still there.
Can I substitute sour cream for yogurt? You can but there will be a slight difference in the creaminess. Sour cream is made from cream and yogurt is made from milk.
Try these delicious paprikás Dishes
Hungarian Creamy Pork Mushroom Paprikás (Sertés Gombapaprika)
Equipment
Ingredients
- 2 tbsp extra virgin olive oil or bacon fat
- 1 onion, chopped
- 1 tbsp cloves garlic, minced
- 1 tbsp Hungarian sweet paprika
- ½ tsp black pepper
- 1 lb. pork tenderloin, cut into 1 inch (2-3 cm) cubes (hormone & antibiotic free)
- 4 oz cremini mushrooms, sliced (1 1/2 cups or 5-6 mushrooms)
- ½ red pepper, diced
- 1 to medium tomato, diced (or 5 grape tomatoes)
- 1 tsp salt
- 1 cup water or chicken stock
- 1 tbsp flour
- ½ cup sour cream
Instructions
- In a large skillet, heat oil or bacon fat over medium heat, sauté onion for about 3 minutes until tender, then add garlic, sauté for another minute. Stir in paprika and black pepper. Add cut pork and pan-sear until browned. Then add mushrooms and red pepper, sauté for 3 minutes, then add tomato, salt and chicken stock or water. Simmer for 10-15 minutes.
- In a small bowl, stir together flour and sour cream, add some of the paprika sauce from the skillet and whisk together. Add mixture to the skillet, stirring until with fork or whisk until thoroughly combined. Simmer for 5-10 minutes until it’s creamy rich in texture.
- Garnish with parsley and serve with Hungarian dumplings (Nokedli), pasta or mash potatoes.
Nutrition
How to make this recipe:
In a large skillet, heat oil or bacon fat over medium heat, sauté onion for about 3 minutes until tender, then add garlic, sauté for another minute. Stir in paprika and black pepper. Add cut pork and pan-sear until browned. Then add mushrooms and red pepper, sauté for 3 minutes.
Then add tomato, salt and chicken stock or water. Simmer for 10-15 minutes. In a small bowl, stir together flour and sour cream, add some of the paprika sauce from the skillet and whisk together. Add mixture to the skillet, stirring until with fork or whisk until thoroughly combined. Simmer for 5-10 minutes until it’s creamy rich in texture.
Once you have arrived at a creamy texture with some thickness but not overly thick. Decide how you want serve it. As I mentioned we have most often served it with Hungarian dumplings, and when we have been too busy to make dumplings, pasta is a next option. Although, mashed potatoes would be an excellent choice as well.
