Paprika pork

Paprika pork

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(79 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

This superhealthy pork one-pot is a midweek miracle. Serve with rice or noodles for an everyday favourite

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
257
protein
27g
carbs
9g
fat
13g
saturates
5g
fibre
2g
sugar
5g
salt
0.35g

Ingredients

  • 1 tbsp olive oil
  • 2 onions, finely sliced
  • 400g pork fillets, trimmed of any fat, cut into thick strips
  • 250g pack mushrooms, sliced
  • 1½ tbsp smoked paprika
  • 1 tbsp tomato purée
  • 200ml chicken stock
  • 100ml soured cream
  • egg noodles, tagliatelle or rice, to serve

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Method

  1. Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.
  2. Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.

Recipe from Good Food magazine, February 2011

Comments, questions and tips

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Comments

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craftymoo's picture

Have just made this for our dinner tonight, but as we are watching our fat intake I have used very low fat cream cheese instead of sour cream and it's delish xx

shazzama's picture
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Y-UH-UMMMMMMM. Thumbs up all round. Used red peppers instead of onions as kids don't like them and two tablespoons paprika. Plus can of chopped tomatoes and cooked for quite a while; really nice. Served with potatoes.

vlatus's picture
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mmm delicious!! Served it with mashed potato, I didn't have smoked paprika so used ordinary paprika and put in a small amount of chipotle paste. Added a red pepper as well as mushrooms, next time I'll probably chuck in some other veg too. Instead of soured cream I used plain fat-free yogurt. Very tasty.

cathprice's picture
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Tried this recipe for the first time today and served it with sweet potato wedges, it went down fantastically. Simple and delicious.

aesmith58's picture

Try adding Cayenne pepper in a 1 Cayenne to 2 Paprika ratio. Has a nice kick!!

sophie_h_88's picture

There is a slimming world recipe very similar to this. However instead of mushrooms it's red peppers and I found it had a deeper taste. Worth a try, it went down well in my household...with people who would normally have a pot noodle for tea.

meljayslater's picture

I had high hopes for this recipe after reading the reviews but I was a little disappointed with how it turned out as I thought it was a bit bland...
Worth giving it another go but I think next time I'd add white wine before the stock. And definitely more spice!

JimCross's picture

Absolute class! Made this for my housemates at uni, but left out the soured cream and added chickpeas. Served it with mashed parsnips! Lovely!

judescott's picture

Really tasty. So quick and easy :)

anne55's picture

I used some pork I had in the freezer left over from a joint I had earlier in the week. I added some crushed chillies as suggested to give it more of a kick and used creme fraiche as this was what I had in the fridge. It was really yummy. Will definitely make this again and at some point also try it with chicken.

yumminesss's picture

What a great way to use up paprika. is also good with mash.

leighd1971's picture

Really nice. Not sure I understand the comments about it being hot/spicy though? I had to add chilli flakes in to actually give it a kick, the smoked paprika alone is NOT hot.

getcarterg's picture

Thought this was excellent, full of flavour, only had normal paprika and couldn't get fillet so just used some meaty pork chops sliced thinly. Dropped some egg noddles into the pan a few mins before the soured cream.. Really tasty, filling, easy, and if using chops, economic.

harty1978's picture

very nice recipe, quick and easy to do. added a dash of white wine and tasted great.

harty1978's picture

very nice recipe, quick and easy to do. added a dash of white wine and tasted great.

gerry4's picture
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Sorry but not a hit. If you don't want it to hot then reduce paprika. Found it too much

vera_bitschnau's picture
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Great recipe! I tweaked it a bit though to use what I had but it turned out great! Thank you.

happytrudes's picture
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I agree with Alibee. Way too hot, and I love spicy food! I think the amount of paprika the recipe suggest is incorrect. Would use half that amount in future, the paprika was just too overpowering. i used ordinary smoked paprika, not the hot version.

Disappointed.

alibeefree's picture
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This was not nice at all....can't understand the other ratings people have given, a waste of a good pork fillet.

lizleicester's picture

Used pork tenderloin and it was simple and delicious to make. Left out all the sour cream because I have to be dairy free but the result was still very tasty.

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