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

Easy

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

Nutrition and extra info

  • Can be frozen

Nutrition:

  • kcal357
  • fat18.7g
  • saturates7.6g
  • carbs11.3g
  • sugars0g
  • fibre1.3g
  • protein36.5g
  • salt0.52g
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Ingredients

  • 3 onion, thinly sliced
    Onion

    Onion

    un-yun

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

  • 600g pork fillet
  • 2 tbsp paprika
    Paprika

    Paprika

    pa-preek-ah

    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)

Method

  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, questions and tips

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Shazzama
11th Nov, 2016
5.05
Substituted onion for red pepper and creme fraiche for natural yogurt. AND used 4 tbsp smoked paprika! Apart from that, didn't change it lol...it was lovely :)
alexofevil
16th Sep, 2015
5.05
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
23rd Jun, 2015
5.05
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
14th May, 2015
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
24th Feb, 2015
5.05
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
24th Feb, 2015
5.05
Really tasty! Make this regularly as it's so easy and simple to make yet full of flavour.
Ellen1980
25th Jan, 2015
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
stelaholder
17th Dec, 2014
5.05
Really easy to make. Very tasty. Definitely recommended
babs60
23rd Aug, 2014
3.8
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
19th Jul, 2014
0.05
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.

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