Hungarian Pork Paprikash Recipe
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.
Servings 2 Servings
Calories 637kcal
Ingredients
- 350 g Pork Loin 12oz (I use pork from the top end of the loin with a bit of fat)
- 1 Small Onion 100g
- 30 g Butter or Lard 2 tablespoon
- 1 Tomato
- 125 g Full Fat Sour Cream ½ Cup
- 1 teaspoon Flour
- 3 tablespoon Sweet Hungarian Paprika
- ⅛ teaspoon Cumin
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 75 ml Water ⅓ Cup
Instructions
- Cut the pork into strips 1cm (½") wide.
- Grate the onion.
- Chop the tomato into 1cm cubes.
- Season the pork with salt, pepper and cumin.
- Heat a 30cm or 12" frying pan over a medium heat, and when it is hot, add the butter.When the butter melts, add the grated onion and cook for 5-7 minutes.
- Add the seasoned pork and stir and cook until all of the pork turns white; we are not aiming to sear and brown.
- Turn off the heat and add the paprika and stir to coat.
- Add the diced tomato, stir and return to a low heat and cook for 3-4 minutes to bring things back to temperature.
- Mix the sour cream with the flour in a small mixing bowl and add it to the frying pan along with the water, then stir to form a sauce.
- Gently simmer for 15-20 minutes, stirring occasionally, adding a little more liquid if the sauce thickens too much.
If you are using an electric hob that is not induction, you should remove the pan from the heat before adding the paprika.
Video
Nutrition
Serving: 1 | Calories: 637kcal | Carbohydrates: 18g | Protein: 51g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 790mg | Fiber: 5g | Sugar: 7g
