Sertéspaprikás (Hungarian Pork Paprikash)

A recipe for Sertéspaprikás (Hungarian Pork Paprikash)! This comforting meal pairs pork and vegetables with a creamy paprika-based sauce.

Sertéspaprikás (Hungarian Pork Paprikash) is a fantastic option for an easy weeknight meal. It comes together in a little over half an hour with minimal prep and just a few ingredients.

Start by sautéing finely chopped onion, garlic, tomato, and pepper in a pan until softened, then add in the pork and seasonings.

Finish with sour cream to create a creamy, paprika-based sauce packed with tender pieces of pork and vegetables. It is best served warm from the pan with nokedli, pasta, or rice. If desired, garnish with freshly chopped parsley or a couple of the leaves.

Leftovers can be stored in an airtight container for up to three days.

Hungarian Sweet Paprika

For the paprika, try to source Hungarian sweet paprika. It can be found in the spice section of markets with Hungarian or Central European ingredients or online.

Do not substitute with smoked paprika.

Take care to not allow the paprika to burn. It can become bitter.

A Few Sertéspaprikás Tips

Very finely chop the onions, tomatoes, and pepper. This will help them melt into the sauce as it simmers. Some recipes grate the onion.

If you want even more vegetables, mushrooms can be added to make Sertéshúsos gombapaprikás. You may need less liquid and slightly more of the other seasonings. If avoiding meat, the pork can be swapped for an equal amount of the mushrooms entirely to make gombapaprikás.

Cut the pork into roughly 3/4 inch (2 centimeter) pieces.

Mixing the flour into the sour cream will help stabilize it and slightly thicken the sauce.

For best results, avoid light or low fat sour cream. It is more likely to separate while simmering.

Add water as needed to create a thin coating. For me, 1/2 cup (120 milliliters) is usually perfect. More or less may be required based on the amount of moisture in the pork.

Adjust the seasonings and sour cream as desired to taste. If you are wanting a bit of heat, add in a little minced hot pepper with the bell pepper and tomato or swap some of the sweet paprika for hot paprika.

I crushed the caraway seeds in a mortar and pestle before using.

This recipe is enough for about 4 people as a part of a meal. The ingredients can easily be doubled for a larger dinner.

Serving Ideas

This Sertéspaprikás recipe is especially delicious with Nokedli (little Hungarian dumplings, called Spätzle in Germany and Nockerl/Nocken in Austria). I have a recipe for Tojásos Nokedli. Just skip the scrambled eggs step.

Medium-shaped pasta such as penne or rice are also great options.

Looking for more Hungarian recipes?

Try my:

• Rakott Krumpli (Hungarian Layered Potatoes)
• Farsangi Fánk (Hungarian Carnival Doughnuts)
• Csirkepörkölt (Hungarian Chicken Stew)

This recipe was originally posted in January 2013 and updated in January 2026.

Sertéspaprikás (Hungarian Pork Paprikash) Recipe

Adapted from Nourish Your Lifestyle

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Sertéspaprikás (Hungarian Pork Paprikash)

A recipe for Sertéspaprikás (Hungarian Pork Paprikash)! This comforting meal pairs pork and vegetables with a creamy paprika-based sauce.

Course Main

Cuisine Hungarian

Keyword bell pepper, Hungarian, Hungary, onion, paprika, pork, sour cream, tomato

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 35 minutes minutes

Servings 4 Servings

Ingredients

• 2 tablespoons (28 grams) butter or lard
• 1 large onion peeled and finely chopped
• 2 cloves garlic peeled and minced
• 1 medium tomato core and seeds discarded, finely chopped
• 1 small bell pepper stem and seeds discarded, finely chopped
• 1 pound (450 grams) pork tenderloin cut into 3/4 inch (2 centimeter) cubes
• 1 teaspoon fine salt
• 1/2 teaspoon caraway seeds ground
• 1 1/2 tablespoons Hungarian sweet paprika
• 1/2 cup (120 milliliters) water
• 1 tablespoon (8 grams) all-purpose flour
• 1/2 cup (120 grams) sour cream room temperature
• fresh parsley for garnish

Instructions

• Melt the butter or large in a large pan over medium heat.
• Once melted, add the onion and cook, stirring occasionally, until softened.
• Stir in the garlic, tomato, and pepper. Continue to cook, stirring occasionally, until softened and tender.
• Add the cubed pork, salt, and ground caraway. Continue to cook, stirring occasionally, until cooked/white on all sides, but not browned, and the pieces start to release liquid.
• Stir in the paprika to coat, followed by the water to create a light sauce.
• Bring the liquid to a simmer.
• In a medium bowl, whisk the flour into the sour cream until evenly combined. Stir in a large spoonful of the sauce from the pan.
• Reduce heat to medium low and stir the sour cream mixture into the pan until evenly blended. Continue simmering (do not bring to a boil) just long enough to heat through and cook the pork to at least 145˚F (63˚C) through the center.
• Remove from heat and serve while still warm with nokedli, pasta, or rice and optional fresh parsley for garnish.