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Pork Paprikash or Hungarian Sertéspaprikás

My Pork Paprikash is a delicious take on a Hungarian Sertéspaprikás, a simple dish featuring juicy pork in a silky, paprika rich sauce.

Portrait image of a Hungarian inspired pork paprikash or sertéspaprikás served with nokedli on a grey plate

Hungarian Paprika Pork.

I may be British but I have been living in rural Hungary since 2008 so I know a thing or two about paprikash!

It really is the simplest and loveliest of Hungarian dishes. This Hungarian pork paprikash recipe joins my harcsapaprikás (catfish) recipe and a classic chicken paprikash.

It also shares the paprikash name with my krumpli paprikas. Which is is a potato stew that foregoes the addition of sour cream.

Many advocates of food authenticity would like you to believe that there is a ground zero recipe. A recipe that all others follow!

That is simply not the case in most cuisines. Paprikás, if you like, is a spectrum of recipes.

Paprikash is typified by its paprika heavy sauce which is often made silky with sour cream or tejföl as itis called here.

That sauce is often thickened to a lesser or greater extent by mixing flour into the sour cream.

Pork is a relative rarity in paprikash recipes in Hungary. You are much more likely to find it at home than on restaurant menus.

However, it is not without precedent. In fact, this paprika pork recipe features more than a passing resemblance to a classic Hungarian pork stew called borsos tokany.

That dish goes heavy with black pepper, where as this dish features the unmistakeable influence of sweet Hungarian paprika.

An ingredient that it is difficult to believe is a relative newbie to a cuisine that dates back over a millennia.

Portrait overhead image of a Hungarian inspired pork paprikash or sertéspaprikás served with nokedli on a grey plate

Ingredient Advice.

The most important ingredient in a Paprikash is the paprika, the name kinda gives it away.

You should use the best sweet (Édes) Hungarian paprika you can find.

If you are buying it online look for words like 1 Osztály (1st class).

Names like Szeged or Kalocsa are decent indications of good quality, they are both cities in the South of Hungary famed for paprika production.

You can get spicy Hungarian Paprika, which I occasionally use to add a bit of heat to my paprikash recipes. Go ahead and just add more, you can rarely add to much paprika to a paprikash.

One final word on paprika, do not use smoked paprika if you want a Hungarian paprikash.

It does not really exist here and it creates a dish that is very far removed from the essence of paprikash.

As for the pork I always use a cut called tarja in Hungarian.

It is known as Boston butt in the US, blade collar, or even hand in the UK.

You can substitute for shoulder or even get fancy and use pork tenderloin if you get creative with timing.

You can use lower-fat sour cream in this recipe as the flour helps to stabilise it, but it still has a greater chance of splitting than full fat (20%) sour cream.

Portrait close up image of a Hungarian inspired pork paprikash or sertéspaprikás served with nokedli on a grey plate

Serving Suggestions.

Paprikash here in Hungary is more often than not served with nokedli.

A glorious pasta style dumpling that I simply adore and a dish that I think deserves to be much more well known.

Or you could serve it with csusza teszta, a dish that features alongside my catfish paprikash recipe.

It is also served alongside salty potatoes which I like to enrich with butter. Butter is often the answer to many kitchen questions as far as I am concerned.

Although I often serve it alongside crispy fried potatoes, I always serve those with my pork stroganoff. Another dish that is fairly similar to this one.

Square image of a Hungarian inspired pork paprikash or sertéspaprikás served with nokedli on a grey plate
Yield: 2 Servings

Hungarian Pork Paprikash Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

A Hungarian paprikash is a simple and delicious dish, this pork paprikas or sertéspaprikás cooks in a shade over 30 minutes and it will become a midweek family favourite.


  • 350 g (12 oz) Pork Collar or Shoulder
  • 100 g (1/2 Cup) Onion
  • 30 g Butter
  • 1 Red Pepper
  • 1 Tomato
  • 125 g (1/2 Cup) Full Fat Sour Cream
  • 1 Tsp Flour
  • 3 Tbsp Sweet Hungarian Paprika
  • 1/2 Tsp Cumin
  • 1/2 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 75 ml (1/4 cup + 1 Tbsp) Water


  1. Cut the pork into a 2cm-3cm dice.
  2. Grate the onion.
  3. Cut the red pepper into a 5mm dice.
  4. Chop the tomato into 1cm cubes.
  5. Add the butter to a hot wide-based pan over a medium heat.
  6. When the butter melts add the grated onion and cook for 5-7 minutes.
  7. Season the pork with the salt, pepper and cumin.
  8. Whisk the flour into the sour cream and set aside.
  9. Add the seasoned pork and stir and cook until all of the pork turns white, we are not aiming to sear and brown.
  10. Remove from the heat and add the paprika and stir to coat.
  11. Add the diced pepper and tomato stir and return to the heat.
  12. Cook for 3-4 minutes to bring things back to temperature.
  13. Add the sour cream and water and stir to form a sauce.
  14. Gently simmer for 15-20 minutes stirring occasionally adding a little more liquid if the sauce thickens too much.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 734Total Fat: 50gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 223mgSodium: 812mgCarbohydrates: 21gFiber: 6gSugar: 10gProtein: 51g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

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