Paprika pork

Paprika pork

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(150 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 onions, 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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27th Sep, 2019
Made this without the mushrooms as had run out and had to use creme fraiche instead of sour cream, but this was lovely. I'm hard to please, but this was easy and delicious. I served it with cauliflower rice sauteed in butter, as I don't eat carbs, and it was really nice.
12th Feb, 2019
With this piece of pork it certainly took a longer and lower cooking time otherwise if you wanted to resole your shoe it would have been perfect. I Thought the it a bit wet so thickened the sauce with cornflower. The flavour of the sauce was lovely, I could imagine it working well with fish. I regretted not reading the review before hand, peppers would have made a welcome addition.
7th Feb, 2019
Used leek instead of onion; added diced peppers, garlic, half a green chilli, omitted mushrooms (not liked). Added the soured cream slowly and was fine - no curdle. Delicious apparently - my teenage son didn't lift his head during the entire meal!
Anneke Bekker
1st Feb, 2019
My first time making any kind of pork fillet. Just added some salt, pepper and garlic salt. Used hot paprika from Hungary and added a bit extra water. (And probably a tad more sour cream than what was required) Came out delicious!!!
Leona Smith's picture
Leona Smith
30th Dec, 2018
I read a lot of the comments before making this and so added a red pepper, garlic and a few chilli flakes. I also used greek yogurt instead of sour cream, and increased the stock to 300ml. It was really yum, and even my hubby couldn't find fault (which is amazing)!!
21st Dec, 2018
If you follow this recipe to the letter, then chances are you'll be left with a very bland, insipid dish. Its only once you start adding extras that it becomes a tastier meal. Tasted nothing like an authentic goulash would taste. I would suggest using tis recipe as a base and then adding bits to cater to your own personal taste.
28th Nov, 2018
Had this in my to do collection for ages. Just finished a mouthwatering bowl. I just used cream and reduced down. I served it with tagliatelle. It’s now added to our regular list.
31st Mar, 2018
We really enjoyed this and left overs just as good warmed up next day. Took advice and added some mushrooms and used hot paprika. Served with mixture of ordinary rice and wild rice. Thumbs up here all round.
25th Feb, 2018
Tastes great, I added red peppers some cayenne pepper and used Greek yogurt instead of sour cream.
SuzieA's picture
23rd Feb, 2018
Def needed some additions. Made it once an it was lovely but couldn't remember what I'd done. Added 1 1/2 TSP smoked paprika, 1 TSP cumin + 1 TSP chilli flakes. Bit too hot. Will try 1/2. TSP chilli flakes next time. Cumin added lovely depth and complemented paprika nicely. Also added 3 cloves crushed garlic ( I love garlic) served with saute potatoes and tender stem broccoli. Yum!


Anneke Bekker
1st Feb, 2019
Can you freeze leftovers?
goodfoodteam's picture
4th Feb, 2019
Thanks for your question. Yes, you can freeze the leftovers. We haven't included a freezing symbol on this recipe, as the soured cream can sometimes affect the appearance once defrosted but it'll still be just as tasty.
Jade de Wit's picture
Jade de Wit
30th Jan, 2018
I’m assuming this calorie intake is without the tagliatelle or rice?
goodfoodteam's picture
6th Feb, 2018
Thanks for your question. Yes, when ingredients are listed as 'to serve' they are not included in the nutritional information.
27th Nov, 2018
Take the pan off the heat before adding the sour cream, to prevent the mixture from curdling.
SuzieA's picture
23rd Feb, 2018
Asda smoked paprika very nice and tasty. 1 1/2 tsp found just right. I TSP cumin and 1/2 tsp chilli flakes. 1 chk oxo + 1 knorr chk stock pot.I added 3 cloves crushed garlic but I do love it! Had with pasta, rice ,+ sautéed potatoes. Yum with all.
SuzieA's picture
23rd Feb, 2018
PS not altogether! On 3 different occasions!!
20th Nov, 2014
Really delicious-I added Chilli flakes, a little garlic and whit wine. Went down really well, is easy to prepared. Had it with Tagliatelle.
15th Jul, 2014
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.
29th Jun, 2014
Add chorizo sausage. Nom.
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