Paprika pork

Paprika pork

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(101 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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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.
22nd Nov, 2014
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
15th Sep, 2014
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).
7th Sep, 2014
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.
2nd Aug, 2014
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
10th Jun, 2014
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.


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