I’ve been meaning to making traditional Hungarian chicken paprikash for forever now and never got around to it. When I came upon this pork with paprika, mushrooms and sour cream recipe through tastespotting, I made it right away. Close enough, right? Omg this is so good. The sauce is delicious and the dish is perfect to go over rice or pasta.
Ingredients: 1 lb cubed pork, 2 tablespoons sweet paprika, 2-3 tablespoons olive oil, 9-12 oz mushrooms, 1 chopped onion, 1 tablespoon minced garlic, 1/2 teaspoon dried thyme, 1/2 teaspoon caraway seeds (I did not use them), 1 14.5 oz-can petite dice tomatoes, 1/2 cup chicken stock, 2/3 cup sour cream, salt and pepper to season
Begin by seasoning the pork cubes with 1 tablespoon of paprika, salt and pepper
Cook until the mushrooms have browned and all liquid has evaporated for around 5 minutes. Remove the mushrooms and add to the pork. Add a tablespoon of olive oil and drop the onion and sauté until just starting to brown for around 3 to 5 minutes.