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One of my favorite things to order when I’ve been to Budapest is paprikash anything – and this Easy Pork Paprikash recipe is loaded with that Hungarian comfort food flavor I crave at home!
This recipe is incredibly simple, and I’m sharing the best way to get authentic home-cooked Hungarian flavor at your table!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Authentic Hungarian Pork Paprikash
There’s nothing more comforting on a chilly day exploring my one of my favorite European capitals – Budapest – for a day of history, sightseeing, shopping, and of course, all the amazing food.
I love Hungarian food – it is simple, hearty, and often incredibly economical, so you can fill up your family with a delicious dinner without breaking the bank.
This pork paprikash is one of my all time favorites – it is super simple to make and comes together quickly – and even my very, very picky eaters love it. I know your family will, too!
One note – I am recommending high quality Hungarian paprika paste for this recipe. It is very easily found on Amazon and inexpensive for a tube that lasts a while – but you can use another- high-quality paprika you have on hand if you prefer. Opt for one that is high quality, preferably Hungarian, for the perfect Authentic flavor!
How to Make Pork Paprikash
To make this recipe, you will need the following ingredients:
- Pork Tenderloin, Diced: Provides a tender, meaty texture that absorbs the sauce’s flavors, making it hearty and satisfying.
- Olive Oil: Used to sauté ingredients, enhancing richness and helping to meld flavors together.
- Onion, Diced: Adds sweetness and depth, forming the flavorful foundation of the sauce.
- Bell Peppers, Diced: Contributes a sweet, mild crunch and a hint of earthiness, complementing the paprika.
- Piros Arany Paprika Paste: Adds vibrant color, warmth, and authentic Hungarian flavor from the sweet and spicy paprika.
- Stock: Adds body to the sauce, creating a flavorful base that deepens the overall taste.
- Sour Cream: Adds a creamy, tangy richness that balances the paprika’s heat and melds the flavors together.
- Parsley, to Garnish: A fresh, herbaceous finish that brightens the dish and adds a hint of color.
- Egg Noodles: To serve over and soak up all of the sauce!
Once you’ve gathered your ingredients, we will use the following process:
- Sear the Pork: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced pork tenderloin and sear until browned on all sides, about 5-6 minutes. Remove the pork from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add diced onions and bell peppers, cooking in the pork drippings until softened and onions are translucent, about 5 minutes. This will pick up the browned bits from the pork, adding depth to the flavor.
- Add Paprika Paste: Stir in the piros arany paprika paste (or paprika) with the vegetables, cooking for 1-2 minutes to release the flavors.
- Add Stock and Return Pork: Pour in the stock, scraping up any remaining browned bits from the bottom of the skillet. Return the seared pork to the skillet, reduce heat to low, cover, and let it simmer for about 15 minutes until the pork is tender.
- Finish with Sour Cream: Stir in the sour cream, blending it into the sauce until smooth and creamy. Let it simmer for an additional 5 minutes, adjusting salt and pepper to taste.
- Serve: Serve the pork paprikash over the cooked egg noodles and garnish with chopped parsley.
Tips For Perfect Pork Paprikash
Sear for Flavor: Searing the pork before cooking the rest of the ingredients adds depth and complexity to the dish. Those browned bits, or “fond,” bring a rich, meaty flavor to the sauce. Just don’t overcrowd the pan when searing, as this can cause the meat to steam instead of brown.
Don’t Skimp on the Onions: Onions are crucial for adding sweetness and depth to the sauce. Cook them low and slow until they’re soft and translucent—this creates a base with excellent flavor.
Adjust the Sour Cream: For a thicker, richer sauce, you can add a bit more sour cream or even a dollop of heavy cream. Stir it in gradually and avoid boiling the sauce once sour cream is added to prevent curdling.
Use Homemade Stock: If possible, use homemade chicken or vegetable stock. The flavor will be richer and less salty than store-bought options. If using store-bought stock, choose low-sodium so you can control the salt levels.
Simmer, Don’t Boil: Simmering the pork tenderloin gently in the sauce helps it stay tender and moist. Boiling can make the meat tough, so keep the heat low once everything is combined.
Make It a Day Ahead: Like many stews, pork paprikash often tastes even better the next day as the flavors have more time to meld. If you have time, make it ahead and reheat gently before serving.
Fresh Parsley for Garnish: A sprinkle of fresh parsley just before serving adds brightness and freshness that complements the rich sauce beautifully. Don’t skip it—it makes a noticeable difference!
Try Buttered Egg Noodles: Toss the egg noodles with a bit of butter before serving. The butter helps the sauce cling to the noodles, making every bite rich and flavorful.
Serve with Crusty Bread: For an even more indulgent experience, serve pork paprikash with crusty bread on the side. It’s perfect for soaking up every last bit of the sauce.
What Paprika to Use for Paprikash
Hungarian sweet or smoked paprika (preferably, the piros arany paprika paste) is essential for authentic flavor. Avoid regular paprika if possible; it isn’t as rich as Hungarian varieties.
Adjust the amount to suit your spice preference!
What Pork for Pork Paprikash
Pork tenderloin is a great choice because it’s tender and cooks relatively quickly. You can also use pork shoulder for a slightly richer flavor, but it will require longer simmering to become tender.
Meat Substitutions for Pork
Chicken (especially thighs) works beautifully in paprikash – chicken paprikash is actually the most popular version in Budapest – it can also be made with veal! Just follow the same steps, adjusting the simmering time until the chicken is cooked through and tender.
FAQs
Yes! Pork paprikash often tastes even better the next day as the flavors deepen. Simply reheat on low to avoid overcooking the pork.
Substitute with high-quality Hungarian sweet paprika or smoked paprika for a similar depth of flavor. You can also add a bit of hot paprika or cayenne for extra heat if desired.
To prevent curdling, add the sour cream gradually and avoid boiling the sauce after it’s added. You can also temper the sour cream by mixing it with a few spoonfuls of hot sauce before adding it to the dish.
Yes! You can substitute the sour cream with a dairy-free sour cream alternative, or use full-fat coconut milk, though the flavor will be slightly different.
Absolutely! Add a bit of hot paprika or cayenne pepper to the sauce, or use a spicy paste, like Eros Pista – a Hungarian paste of hot chili peppers and salt.
Let the sauce simmer uncovered to reduce it, or mix a teaspoon of cornstarch with a bit of cold water, then stir it into the sauce to thicken it as it simmers.
Pork paprikash is traditionally served over egg noodles, but you can also enjoy it with rice, mashed potatoes, dumplings, or crusty bread for sopping up the sauce.
Yes, you can freeze it! Just let it cool completely, then store it in an airtight container. It keeps well for up to three months. Thaw and reheat gently on the stovetop to avoid overcooking the pork.
What to Serve With Pork Paprikash
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Authentic Pork Paprikash
Ingredients
- 1 lb pork tenderloin, diced
- 1 large onion, diced
- 1 bell pepper, diced (any color)
- 2 tbsp olive oil
- 2 tbsp piros arany paprika paste, or 1 tbsp sweet paprika as a substitute
- 1 cup stock, chicken or vegetable
- ½ cup sour cream
- Fresh parsley, chopped, for garnish
- 8 oz egg noodles, cooked according to package directions, for serving
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced pork tenderloin and sear until browned on all sides, about 5-6 minutes. Remove the pork from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add diced onions and bell peppers, cooking in the pork drippings until softened and onions are translucent, about 5 minutes. This will pick up the browned bits from the pork, adding depth to the flavor.
- Stir in the piros arany paprika paste (or paprika) with the vegetables, cooking for 1-2 minutes to release the flavors.
- Pour in the stock, scraping up any remaining browned bits from the bottom of the skillet. Return the seared pork to the skillet, reduce heat to low, cover, and let it simmer for about 15 minutes until the pork is tender.
- Stir in the sour cream, blending it into the sauce until smooth and creamy. Let it simmer for an additional 5 minutes, adjusting salt and pepper to taste.
- Serve the pork paprikash over the cooked egg noodles and garnish with chopped parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
