Paprika pork

Paprika pork

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(92 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
This superhealthy pork one-pot is a midweek miracle. Serve with rice or noodles for an everyday favourite

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal257
  • fat13g
  • saturates5g
  • carbs9g
  • sugars5g
  • fibre2g
  • protein27g
  • salt0.35g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g pork fillet, trimmed of any fat, cut into thick strips
  • 250g pack mushroom, sliced
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1½ tbsp smoked paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tbsp tomato purée
  • 200ml chicken stock
  • 100ml soured cream
  • egg noodles, tagliatelle or rice, to serve

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.

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Comments (105)

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
1

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

vera_bitschnau's picture
5

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

happytrudes's picture
2

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
1

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.

rosannereid's picture

Made this for friends and served with green beans and mash. Followed the receipe/ ingredients and would agree with the other comments that a little chilli powder or crushed chilli's would give it that extra bit of flavour. Everyone cleared their plates and will be making again.

gourmetone's picture
5

Loved this recipe. In view of previous comments i added a half dozen slices of chorizo sausage and half a jar of freshona grilled red peppers which needed using up. It went down very well with everyone in the family. Will make this again - definitely.

michaelmymail's picture
4

really easy, really tasty. I put more paprika and cream in than suggested and the dish was ace. Will be making this agin. Whole family enjoyed it!!

amzchitecture's picture
4

Really speedy and tasty for a midweek meal. I didn't have paprika so replaced it with cayenne pepper. Didn't have chicken stock and sour cream either, so left those out and just flavoured the dish with salt and pepper. Just as delicious. Would recommend!!

mercuryzelda's picture
5

Delicious! Made this with the full amount of (sweet) paprika and used fat-free Greek yoghurt instead of soured cream. Served over homemade bread instead of noodles/rice--it was absolutely perfect.

Isaata's picture
5

The kids done like mushrooms so substituted in a couple of red peppers along with a clove of garlic. The entire dish went down well served with pasta spirals and I will be making this again in the future.

neetz_ward's picture
4

Warming and easy to make winter dish. Will absolutely be making this one again.

onebakedbean's picture
5

To amend my previous comment...

I have since realised there is a difference between smoked paprika and HOT smoked paprika... :) hence the query about whether it should have been tsps rather than tblsps... durrr! Still, it cleared the sinuses.

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