Paprika pork

Paprika pork

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(94 ratings)

Prep: 10 mins Cook: 25 mins


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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  • 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



    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



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

  • 1½ tbsp smoked paprika



    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


  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, questions and tips

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14th Nov, 2013
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!
12th Nov, 2013
Absolute class! Made this for my housemates at uni, but left out the soured cream and added chickpeas. Served it with mashed parsnips! Lovely!
2nd Nov, 2013
Really tasty. So quick and easy :)
13th Oct, 2013
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.
28th Aug, 2013
What a great way to use up paprika. is also good with mash.
23rd Jul, 2013
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.
21st Jul, 2013
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.
3rd Apr, 2013
very nice recipe, quick and easy to do. added a dash of white wine and tasted great.
3rd Apr, 2013
very nice recipe, quick and easy to do. added a dash of white wine and tasted great.
28th Mar, 2013
Sorry but not a hit. If you don't want it to hot then reduce paprika. Found it too much


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