Pork Paprikash

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

To a a pan (I used my Dutch oven) add 1 tablespoon of oil. Heat the oil and add the pork. Cook until evenly browned on all sides.

Remove the pork from the pot and set aside. Add the mushrooms to the pot.

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.

Add garlic, thyme and caraway seeds (if using). Cook for 1-2 minutes. Add the diced tomatoes and chicken stock.

Bring to a simmer and cook for 10 minutes until the mixture thickens. Add pork and mushrooms back to the pot and cook for another 10 minutes. Mix in the sour cream…

… and serve


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Filed under Main Course, Meat

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