Paprika pork

Paprika pork

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(109 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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16th Sep, 2016
This was, ok, and really only ok, We had it with pasta which worked well, but i think if we were to make it again (and we might as its a fairly easy left over meal) we'd need to add some garlic and herb soft cheese and a chili.
Ozzy Dan
15th Aug, 2016
This recipe was so bland we felt the need to create an account just to rate it poorly. We followed it to the letter except natural yogurt instead of sour cream. Not disgusting but not remotely tasty. Big contrast to other recipes from BBC food which were great. We won't make again or recommend. Added corrainder and chilli after tasting to improve, no better. If you have to add/supplement so much then why say the recipe was any good?
18th Nov, 2017
I found the sauce to be very untasty, and the cream/tomato combo curdled. Rinsing it off was the best solution, I completely agree with you.
15th Jun, 2016
I've just made this for dinner and it was lovely. I used half fat creme fraiche and added lots more veg like garlic, celery and red peppers. I also added Harissa paste instead of some of the paprika.
31st May, 2016
Made this tonight with some left over roast pork. We loved it really tasty, will definitely make it again. I did add one red chilli on advise from other comments. Yum yum yum
26th Mar, 2016
Used 1 onion, 150 ml of stock, 2 tbsp of paprika and puree, handful of dried chillies and cream cheese instead of soured cream. Turned out delicious and will be making again with rice, but I'd say the recipe is for 3, not 4 people.
5th Aug, 2015
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
3rd Aug, 2015
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.
18th Mar, 2015
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.
15th Mar, 2015
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.


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