Paprika pork

Paprika pork

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(103 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1½ tbsp smoked paprika
    Paprika

    Paprika

    pa-preek-ah

    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

Method

  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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yumminesss
28th Aug, 2013
What a great way to use up paprika. is also good with mash.
leighd1971
23rd Jul, 2013
Really nice. Not sure I understand the comments about it being hot/spicy though? I had to add chilli flakes in to actually give it a kick, the smoked paprika alone is NOT hot.
getcarterg
21st Jul, 2013
Thought this was excellent, full of flavour, only had normal paprika and couldn't get fillet so just used some meaty pork chops sliced thinly. Dropped some egg noddles into the pan a few mins before the soured cream.. Really tasty, filling, easy, and if using chops, economic.
harty1978
3rd Apr, 2013
very nice recipe, quick and easy to do. added a dash of white wine and tasted great.
harty1978
3rd Apr, 2013
very nice recipe, quick and easy to do. added a dash of white wine and tasted great.
gerry4
28th Mar, 2013
1.05
Sorry but not a hit. If you don't want it to hot then reduce paprika. Found it too much
vera_bitschnau
27th Mar, 2013
5.05
Great recipe! I tweaked it a bit though to use what I had but it turned out great! Thank you.
happytrudes
22nd Mar, 2013
2.05
I agree with Alibee. Way too hot, and I love spicy food! I think the amount of paprika the recipe suggest is incorrect. Would use half that amount in future, the paprika was just too overpowering. i used ordinary smoked paprika, not the hot version. Disappointed.
alibeefree
9th Mar, 2013
1.05
This was not nice at all....can't understand the other ratings people have given, a waste of a good pork fillet.
lizleicester
17th Jun, 2013
Used pork tenderloin and it was simple and delicious to make. Left out all the sour cream because I have to be dairy free but the result was still very tasty.

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