PORK PAPRIKASH
Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess to the dish. Buttered egg noodles soak up the sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted waterto a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.
- Meanwhile, in a medium bowl, combinepork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).
- Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.
- Remove skillet from heat, and stirin sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.
PAPRIKA PORK
This superhealthy pork one-pot is a midweek miracle. Serve with rice or noodles for an everyday favourite
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.
- Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.
Nutrition Facts : Calories 257 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.35 milligram of sodium
PORK PAPRIKASH
Tender cubes of pork tenderloin make this satisfying Hungarian-style dish easy enough to make on a weeknight. Two kinds of paprika-sweet and smoked-gives the sauce extra depth of flavor, while a bit of cayenne lends a subtle kick of heat. Make this a meal by serving it over egg noodles or pappardelle, topped with a dollop of sour cream and a sprinkling of fresh dill.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil.
- In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
- Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
- Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
- Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
- Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.
CREAMY PAPRIKA PORK
Paprika pork made extra special because of the addition of sour cream at the end.
Provided by Shazzama
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat some rapeseed/olive oil in a large frying pan.
- Cook pork medallions for approx 2 mins on each side until lightly golden. Remove to a warm plate.
- Slice onion, peppers and garlic and add to frying pan. Cook over medium heat, stirring occasionally, for about 10 minutes until soft.
- Add smoked paprika. Stir in tomato puree, turn up heat a touch and then add stock. Return the pork medallions to the frying pan and simmer for about 5 minutes until sauce is thickening.
- Add the cream and simmer low for couple more minutes.
- Serve with potatoes or rice and green veg - YUM!
EASY HUNGARIAN PORK PAPRIKA
Very, very good! I've been making this for so long, (15-20 years), that I don't remember where I got the recipe. But it HAS survived the test of time! :)
Provided by Wildflour
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients, toss with meat.
- In skillet, brown meat in hot oil.
- Stir in tomatoes, undrained.
- Cook, uncovered, over medium heat or til meat is tender, stirring frequently.
- Remove pan from heat.
- Remove 1/2 cup sauce mixture from pan, and combine with sour cream. Then return mixture to skillet, blend well.
- Heat through over LOW HEAT. DO NOT BOIL! Or mixture will curdle.
- Serve over hot cooked noodles.
MARY'S PAPRIKA PORK IN A POT
Delicious and simple paprika pork dish, easy to make, great for home freezing
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 5
Steps:
- Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
- Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
- Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.
Nutrition Facts : Calories 357 calories, Fat 18.7 grams fat, SaturatedFat 7.6 grams saturated fat, Carbohydrate 11.3 grams carbohydrates, Fiber 1.3 grams fiber, Protein 36.5 grams protein, Sodium 0.52 milligram of sodium
PORK PAPRIKA
A nicely spiced sauce with diced tomatoes seasons cubes of pork in this hearty entree. I often scramble to put a meal on the table, but this comes together so quickly. My family oohs and aahs the whole time they're eating it. -Monette Johnson, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, cook pork in oil until no longer pink; remove and keep warm. Add the onion, green pepper and garlic to pan; cook and stir until crisp-tender. Add the next 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened. Stir in pork. Serve over noodles if desired. Dollop with sour cream.
Nutrition Facts : Calories 258 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 372mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
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