Pork Paprikash is a classic Hungarian pork dish in a flavorful sauce, served over bow-tie pasta or egg noodles, and on the dinner table in under half an hour!
I recently tried a recipe for Pork Paprikash that I found on Pinterest. I’d never made the dish before, but was looking for a traditional dish that uses Hungarian sweet paprika (which I received as a gift from a friend).
My husband and I LOVED this meal of pork paprikash with it’s amazing flavors. I just gotta say, I was practically GIDDY with excitement over how quick and easy it was to prepare!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Where Does Pork Paprikash Get Its Name?
The dish gets its name from the generous use of paprika (in Hungarian it is “paprikás”). It can be prepared with either chicken or pork. I prepared it using boneless pork, cut into bite-sized cubes.
It is typically served with egg noodles, but I used bow-tie pasta this time, because it is what I had in the pantry. This is such a quick meal to prepare… it only took about 25 minutes, from start to finish! The Hungarian paprika can be found in most spice sections at the grocery store (FYI).
How To Make Pork Paprikash
Tip: Bring a pot of salted water to a boil, so that you can cook the pasta noodles while you are preparing the pork paprikash. Once the pork is done, serve it on top of the cooked noodles.
Cut the boneless pork into bite sized pieces. Season it lightly with salt and pepper.
Heat olive oil in a large skillet. Add the pieces of pork, and cook for about 4 minutes, turning to brown all sides.
Once the pork is browned on all sides, remove pork from the skillet. Set aside. Add more olive oil to skillet, and reduce heat to medium. Sauté the chopped onions, garlic, salt and pepper until onions are softened (about 3-4 minutes).
Make The Sauce
Measure out the flour, tomato paste, thyme, and paprika to the skillet. Stir the ingredients together, and cook for one more minute.
Add the chicken stock into the skillet. Whisk to combine it fully with the other sauce ingredients. Add the vinegar, and bring the sauce to a boil.
Return the Pork To the Skillet
Transfer the cooked pork back into the skillet, and stir to combine. Reduce the heat under the skillet, and simmer the pork paprikash for 5 minutes.
By now the pork paprikash is looking and smelling really good. After cooking the pork and sauce for 5 minutes, remove the pan from the heat. Stir in the sour cream. Mix well, to combine. This yummy pork paprikash is just about ready to serve!
Time To Serve the Pork Paprikash
By now your pasta noodles should be done cooking. Drain them and place onto serving platter or individual plates. Spoon the pork paprikash over the pasta. You can garnish the dish with some chopped fresh or dried parsley, if desired. Serve this dish nice and hot, and enjoy!
Sure hope you will give this delicious pork paprikash dinner a try! We had it with a side of peas, fresh from our garden on the side (the first picking of the Spring!). This easy, flavor-filled pork paprikash was a delicious meal, and we’ll be having it again!
Looking For More PORK Recipes?
If you’re looking for other pork recipes, be sure to check out all of mine in the Recipe Index at the top of the page. These recipes include:
- Pork Tenderloin with Cranberry-Raspberry Sauce
- Pork Chops with Mushroom and Onion Gravy
- Pork Tamales
- Smothered Pork Chops
Interested In More Recipes?
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Recipe Source: http://dinnersdishesanddesserts.com/pork-tenderloin-paprikash/
- 1 lb. pork tenderloin (or boneless pork chops), cut into 1 inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon finely ground black pepper
- 2 teaspoons olive oil (for cooking meat)
- 1 Tablespoon olive oil (for cooking onions, etc.)
- 1 1/2 cups chopped brown onions
- 2 teaspoons minced garlic
- 2 Tablespoons all purpose flour
- 2 Tablespoons tomato paste
- 1/2 teaspoon dried thyme
- 1 teaspoon Hungarian sweet paprika (found in most spice sections at grocery store)
- 1 1/2 cups chicken stock
- 1 Tablespoon apple cider vinegar
- 3 Tablespoons sour cream
- Egg noodles (or bow tie pasta) -prepare per pkg. instructions while pork is cooking!
- Cut the pork into cubes. Season with salt and pepper.
- Heat 2 teaspoons olive oil in large skillet. When skillet and oil are hot, add the pork pieces; cook the pork for about 4 minutes, turning to brown the meat on all sides. When browned, remove the pork from skillet. Set aside.
- Turn the heat down to medium. Add 1 Tablespoon olive oil back into the skillet. Add the chopped onions, garlic, salt and pepper. Stir and cook for 3 minutes, or until onions have softened up, then add minced garlic and cook for one more minute, stirring constantly.
- Add flour, tomato paste, dried thyme, and paprika to onion mixture. Stir together; cook for one minute.
- Pour in the chicken stock; use a whisk to mix the ingredients into a sauce. Add the apple cider vinegar; bring the mixture to a boil.
- Once sauce begins to boil, reduce the heat to low, and add the pork cubes back into the sauce. Stir to coat the pork with sauce. Simmer for 5 minutes.
- Remove skillet from heat. Stir in sour cream. Mix sauce well to fully incorporate sour cream.
- Place cooked and drained egg noodles (or bow tie pasta) onto serving platter or individual plates. Spoon the pork and sauce over the pasta. Serve while hot... and enjoy!
Here’s one more to pin on your Pinterest boards!
