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Paprika pork

Paprika pork

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(85 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

  • kcalories257
  • fat13g
  • saturates5g
  • carbs9g
  • sugars5g
  • fibre2g
  • protein27g
  • salt0.35g
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Ingredients

  • 1 tbsp 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

    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

    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

    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

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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.

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Comments, questions and tips

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Comments (100)

lurvlyloz's picture
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Easy to make.
Was nice enough and would make again at some point but won't become a firm favourite as it was just ok.
Def not hot even with a chilli. I used creme fraiche

catrionafrance's picture
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This is really delicious! I added about half a tablespoon of cayenne pepper as I only had mild paprika, which gave it a really nice warmth. I'll definitely make this again.

suzlovescake's picture
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Tasty and very easy to make for a midweek meal. I added some harissa for an extra kick, and chopped roasted red peppers. Also used cream cheese instead of sour cream to stir into the sauce at the end as that's what I had in the fridge.

cyberchezza's picture

Quick & easy. Sauce was too thin for my taste, so added tsp cornflour mixed with a little water to thicken it. Did the job nicely. 100ml cream seemed quite a lot so only added a tbsp which lightened it perfectly. Very tasty; the smoked paprika came through well & gave it depth with a hint of sweetness. Lovely.

vera_p's picture

The pork was tough even though I cooked exactly the time given in this recipe. and low fat yogurt didn't work the magic... I wont be trying this again

hannahsmetana's picture
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I made this for my 5:2 fast day meal. I had it with a small baked sweet potato and some green beans and felt wonderfully full after it. I added some chilli, garlic and green pepper after reading some of the other comments. My husband has proclaimed it a winner (he doesn't do 5:2 so had regular baked potato with cheese and butter).

jdwillow26's picture
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We enjoyed this recipe. Pork is not something which we use very often but I think this will be a recipe we return to in the future. Was quick and easy for a midweek meal.

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 added plain fat-free yogurt just before serving. 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.

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Questions (0)

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Tips (3)

omegaman3000's picture

Really delicious-I added Chilli flakes, a little garlic and whit wine.
Went down really well, is easy to prepared. Had it with Tagliatelle.

mrspinnywinny's picture

All paprikas are not created equal. Taste a little first on your tongue to see how fiery it is before you add. I prefer the smoked paprika which comes in red tins but it's getting harder to find as the supermarkets introduce their own brands. Disappointed with Tesco's Spanish Smoked Paprika which is all fire and no smoke. It was expensive, too. If you've got a fiery brand, you'll obviously need less than the recipe says. Hope this helps.

saladcream66's picture

Add chorizo sausage. Nom.

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