Thank you to Smithfield Prime Fresh Pork for sponsoring this post! As always, all thoughts & opinions are my own. This post may contain affiliate links and/or Amazon affiliate links. Thanks for reading & thanks for your support!
Tender Pork Chunks in a Rich, Creamy, Flavorful Sauce. This Hungarian Style Pork Paprikash is a hearty meal that comes together quickly & easily. Straight up comfort food!
Hearty Comfort Food
As the days get colder and the nights grow longer our taste buds change. My mind and body are craving some serious comfort foods. Soups, stews, meat – stick to your bones kinda food.
This isn’t out of the ordinary. It’s a primitive instinct for those that face long, cold winters. Our bodies want fats and protein to keep us strong and healthy and during the winter months.
Although these days our diets keep us quite prepared for cold weather, this wasn’t always the case. Once upon a time, our ancestors had to face winter without the “basics” we have. Their food would be scarce during winter months, triggering them to bulk up to survive the brutal cold.
It’s amazing, after so much time and change, that us winter cold weather dwellers still have the same instincts.
I surely embrace it.
Looking for more pork comfort food goodness? Check out my Pork and Sauerkraut (PA Dutch style recipe) & Pork Hungarian Goulash (one of my all-time favorites)
Instructions & Ingredients for Pork Paprikash
When you start with a high-quality protein, you don’t need to do too much to have a restaurant-quality meal.
Good quality paprika makes all the difference here – so don’t skimp on the paprika! This paprika is what I love, grew up on & always keep stocked.
The most work involved here is some cutting & dicing. Prep the pork, onions, green peppers, mushrooms & garlic.
Everything gets browned & sautéed and simmered until tender. Finish by stirring in sour cream.
Serve Pork Paprikash over buttered egg noodles, spaetzle, dumplings, roasted potatoes or mashed potatoes. Here’s a recipe for Spaetzle & Air Fryer Roast Potatoes
Make it (even more of) a complete meal with a nice salad & a crusty bread for dipping!
Substitutions
Feel free to change up this recipe to your tastes.
I love mushrooms – so I add them to just about everything. If you don’t share my shroom love, skip them. Add a few more bell peppers, hot peppers, extra onions – whatever you like.
Try adding a little spicy or smoked paprika.
Cheers to cold weather & comfort foods!
Hope you enjoy!
Amanda ♥
Pork Paprikash
Ingredients
- 4-5 pound Smithfield Prime Boneless Center Cut Pork Loin cubed
- salt & pepper
- 3 – 4 tablespoons lard or oil plus additional if needed
- 2 large sweet onions diced
- 2 large green peppers chopped
- 1 pound mushrooms sliced
- 4 cloves garlic minced
- 2 cups chicken stock
- 4 tablespoon paprika ***please use good quality paprika***
- 1 tablespoon dried parsley
- 1-1/2 tablespoon salt
- 1/2 teaspoon pepper
- 2 cups/16 oz sour cream
- Serve with buttered egg noodles spaetzle or potatoes
Instructions
- In a large dutch oven or pot, heat up lard/oil over medium-high heat.
- Cube pork loin to 1″ – 1-1/2″ chunks. Salt & pepper generously.
- Brown pork, if crowded, brown in batches.
- Remove pork & any juices. Set aside.
- Reduce heat to medium. Add a drizzle of oil if necessary.
- Add onions & peppers. Saute until onions are translucent – about 10 minutes.
- Add garlic & mushrooms, saute 2-3 minutes.
- Add stock, scraping bottom of pot for any brown bits of goodness.
- Mix in paprika, parsley, salt & pepper.
- Return pork to pot.
- Stirring occasionally, bring all ingredients to a boil.
- Reduce heat to low and cover. Simmer, stirring occasionally, for 50 – 80 minutes or until desired tenderness of pork.
- Remove from heat.
- Let rest for 10-15 minutes. Taste, salt & pepper to taste if necessary.
- Stir in sour cream.
- Serve over buttered egg noodles, spaetzle, dumplings or potatoes.
- Enjoy ♥
Notes
Made this tonight with two different options. One was a smaller helping without the bell peppers, added a whole shallot in it’s place and at the end added more pepper and onion powder, spring onions on top.
The regular way was made with a red and yellow bell pepper instead of green to trigger a person to red the dish more. Also added more pepper and onion powder at the end along with spring onions on top. Both were served with butter egg noodles since we ran out of time for the home made spraetzel. I had both and the shallots just gave it that missing touch.