6 Reviews

I've been looking for this recipe for a while now - I used to make it all the time and then lost the recipe book that it was in. I am so glad that you posted it. Such a nice change of pace from regular stroganoff type recipes. Only change I made was to cut the liquid in half and cook the pork in the broth and spices in the crockpot for a few hours before stirring in the sour cream. Thanks!

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HSingARMYmom April 03, 2011

This is one of my favorite pork recipes. I use less oil, and low-fat sour cream and its delish! Comes out rich & moist every time, and super easy to make. I usually use red pepper instead of green bell peppers to give it a sweeter taste.

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Mauimaidenchef November 29, 2008

Very good! I used the sweet Hungarian paprika and the frozen egg noodles. The pork tenderloin was even on sale!! Thanks for the recipe!

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HeatherN November 04, 2009

I have done this with pork and with chicken. The pork vesion needed longer to cook like pixie suggested the chicken was my absolute favourite. thicken the sauce with cornflour as i didn't use flour in step 2 due to allergies. A definate keeper, the flavours were great and it was simple to put together.

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Tulip-Fairy April 03, 2006

This recipe was quite good and easy. I did add some seasonings, thyme, parsley, basil and oregano. I added extra flour to make a thicker sauce when I put the pork back into the pot.

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Juliemoon April 10, 2005

Very tasty sauce, the combo of paprika and sour cream is perfect! I added a little bit more pepper than called for because we love pepper. I also let this cook for much longer at step 11, we tried a bit and just thought it would be better if the pork was simmered until very very tender (and it was). At the end, I thought that the sauce looked a bit too liquid so I thickened it up with cornstarch as well. Overall good recipe. I would definitely make this again.

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*Pixie* July 03, 2003
Pork Paprikash