Mary's paprika pork in a pot

Mary's paprika pork in a pot

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(47 ratings)

Ready in 55-60 minutes


Serves 4
Delicious and simple paprika pork dish, easy to make, great for home freezing

Nutrition and extra info

  • Can be frozen


  • kcal357
  • fat18.7g
  • saturates7.6g
  • carbs11.3g
  • sugars0g
  • fibre1.3g
  • protein36.5g
  • salt0.52g
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  • 3 onion, thinly sliced



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

  • 600g pork fillet
  • 2 tbsp paprika



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

  • 300ml/½ pint chicken or vegetable stock
  • 100ml crème fraîche (about half a tub)


  1. Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.

  2. Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.

  3. Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable – broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.

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Comments (62)

Shazzama's picture

Substituted onion for red pepper and creme fraiche for natural yogurt. AND used 4 tbsp smoked paprika! Apart from that, didn't change it was lovely :)

alexofevil's picture

This has become a firm favourite, made the first time with standard Paprika and it was too bland, second time with all smoked and it was a little too strong for us, perfect balance for us is a tbsp of each.
We now have at least every couple of weeks.

fiznlil's picture

Made this a few times and liked it,so froze it last week for first time as a dish to take camping in the campervan for an easy warm up in a pan dish and served with mash and asparagus. Worked well, good flavour. Smoked, not ordinary paprika is needed and I added garlic and mushrooms as others have suggested. I used plenty of liquid to cover the ingredients in the freezer container and avoid freezer burn so needed to use a cornflour roux to thicken the sauce to serve. Creme fraiche was added but just before serving and not before freezing as recipe suggests. Good freezer recipe

mrmvic's picture

i don't know if mine wasnt thick enough cos i used to much stock or cos my cream was only 10% fat. I used some flour to thicken it. Tasted good but wasnt strong enough for me.

jreid88's picture

Really tasty. I make this nearly once a week, as it's so simple to make yet full of flavour. If I don't have pork in, I use chicken which tastes just as good!

jreid88's picture

Really tasty! Make this regularly as it's so easy and simple to make yet full of flavour.

Ellen1980's picture

This was beautiful. Rich in flavour which I must admit did suprise me. I did add tom purée and garlic and mushrooms ( but that was vecause I needed to use them up) But I think it would of been okay without the extras

stelaholder's picture

Really easy to make. Very tasty. Definitely recommended

babs60's picture

Made this for first time for my daughter & her family & it went down very well. Replaced the ordinary paprika with smoked & added some garlic. Will certainly make it again.

ingevdh's picture

I used 1 tbsp smoked papika and 1 tbsp normal paprika and added 2 cloves garlic (crushed) before adding the stock. Also added a green pepper, cut into large chunks, towards the end of the cooking time. Cooked about half the recommended time and the meat was still overcooked. Pork fillet really doesn't take half an hour! Sauce was bland, nobody liked it. I won't be doing this again.

Daniela Farrugia's picture

I tried this during mid-week and it was delicious. This is a new favourite and am definitely going to repeat this recipe. Husband loved it!

aureliecjohnson's picture

I was disappointed by the lack of any type of flavour. I added a generous spoon of each salt and some parsley, but it did not do it for me. Such a shame, as the picture looks so good!

tapps76's picture

Really nice - added garlic and mushrooms and served with rice and broccoli as suggested. Now a mid week favourite!

colec1's picture

Made this last night and it was delicious. Used smoked paprika and 4 cloves of garlic, seasoning and chilli flakes and some tomato paste. Stirred in some spinach at the end and served with carrots and roasted squash. The meat came out wonderfully soft and the addition of the creme fraiche made a nice addition. Would recommend to use as a base recipe, just added some of your favourite flavours,

hturner8's picture

this was yummy, i added about 4 garlic cloves to it and used non smoked paprika, i also used pork rib steak. delicious!

emmas_eats's picture

fab very easy made while having a catch up with my friend. lovely flavor served with steamed cabbage carrots peas broccoli cauliflower and mash. will make again.

lyoung29's picture

Don't understand the negative reviews, cut pork very chunky and was lovely and tender.
Used plain paprika, added mushrooms and chilli powder as suggested.
Used a little more creme fraiche than recipe so nice and creamy, but half fat version :)
Served with mash and cabbage. Fantastic, tasty winter dish.
Having left over sauce with pasta for lunch today...mmm!

tinkerbell310391's picture

i dont cook often because i tend to do everything wrong but i love cooking, my partner loved it and even wanted me to make it again the day after, i used some of the other suggestions and added garlic and mushrooms to the onions, used smoked paprika which i wouldn't change and chili powder.

claribunda's picture

This is one of my all time favourites. I make it with sweet smoked paprika and it has an amazing flavour. It's great with green cabbage and either rice or mashed potatoes.

taracox's picture

I've made this using cream cheese and marscapone on different occasions depending on what I've got in the house and it's always been delicious. I've also been known to add some tomato puree if I decide it needs something extra.


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