Easy Hungarian Pork Paprika

READY IN: 35mins
Recipe by Wildflour

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! :)

Top Review by Anonymous

Very tasty! I had a 4.3lb pork loin. I trimmed it really well and quadrupled the recipe in a large pot. Served over vermicelli, but it would be much better with egg noodles. I'm no chef (and I'm pregnant) but I almost wanted to add lemon or capers to it for a pop of acidity, or maybe a bit more salt, or maybe some gruyere cheese or something. Regardless, I don't regret quadrupling the recipe one bit! We'll have leftovers tomorrow and stick the rest in the freezer for later! :)

Ingredients Nutrition

Directions

  1. Combine first 4 ingredients, toss with meat.
  2. In skillet, brown meat in hot oil.
  3. Stir in tomatoes, undrained.
  4. Cook, uncovered, over medium heat or til meat is tender, stirring frequently.
  5. Remove pan from heat.
  6. Remove 1/2 cup sauce mixture from pan, and combine with sour cream. Then return mixture to skillet, blend well.
  7. Heat through over LOW HEAT. DO NOT BOIL! Or mixture will curdle.
  8. Serve over hot cooked noodles.

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