Easy Hungarian Pork Paprika
Experience the heartwarming flavors of Central Europe with this *Easy Hungarian Pork Paprika*. This one-pot dish combines tender pork shoulder, slowly simmered to perfection, with a rich, creamy sauce infused with sweet Hungarian paprika, garlic, and tomato paste. A touch of optional caraway seeds adds an authentic depth to the dish, while a sour cream and flour mixture ensures a velvety finish. Perfectly suited for weeknight dinners or cozy gatherings, this savory recipe is ready in just over an hour and pairs beautifully with egg noodles, rice, or mashed potatoes. Garnished with fresh parsley for a burst of color and flavor, it's a comforting dish you'll want to make again and again.
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Recipe Information
Ingredients
- 1.5 pounds pork shoulder (cut into 1-inch cubes)
- 1 large yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 2 tablespoons sweet Hungarian paprika
- 2 tablespoons tomato paste
- 2 cups chicken or vegetable broth
- 0.75 cup sour cream
- 1 tablespoon flour
- 2 tablespoons olive oil
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
Season the pork cubes with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Brown the pork in batches, 3-4 minutes per side, until golden brown. Remove and set aside.
In the same skillet, add the chopped onion and cook for 5-7 minutes until softened and slightly golden. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Reduce the heat to low and sprinkle 2 tablespoons of sweet Hungarian paprika over the onion mixture. Stir continuously for 1 minute to toast the paprika and enhance its flavor.
Stir in 2 tablespoons of tomato paste and cook for another minute, ensuring it combines fully with the onions and garlic.
Return the browned pork to the skillet, then pour in 2 cups of chicken or vegetable broth. Add 1 teaspoon of caraway seeds, if using. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, stirring occasionally, until the pork is tender and the sauce has slightly thickened.
In a small bowl, whisk 0.75 cup of sour cream with 1 tablespoon of flour until smooth. Gradually stir this mixture into the skillet, ensuring the sauce is smooth and creamy.
Cook the pork paprika on low heat for an additional 5-7 minutes, allowing the sauce to thicken. Adjust seasoning with additional salt and pepper if needed.
Serve the Hungarian Pork Paprika over egg noodles, rice, or mashed potatoes. Garnish with fresh chopped parsley.
Nutrition Facts
Calories |
2507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 562 mg | 188% | |
| Sodium | 4681 mg | 204% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 24.5 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2898 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
