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