Paprika pork

Paprika pork

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(96 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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20th Feb, 2017
I made this recipe a couple of years ago without any amendments and I remember that I liked it so I decided to make it again but this time I wanted to add my personal touch to it. I used 2 red onions and added one sliced red pepper, one chilli and one thickly chopped carrot, as my boyfriend is not too fond of mushrooms and I wanted to make sure there were other bits that could catch his attention. Before adding the pork, I rubbed paprika and pepper on it to add some extra flavour. I replaced the sour cream with some light cream cheese and it gave the dish a nice texture. Next time I will probably double the quantity of stock to have some more sauce. I served it with some parsley mashed potatoes and we thoroughly enjoyed the meal. It was very tasty and I will make it again.
10th Feb, 2017
Inspired by all the positive reviews, cooked this for supper this evening. My word, what an incredibly bland meal... even with more paprika than the recipe suggested. Just meh, whereas most recipes in this site are good'uns. We were all adding mustard, Tabasco etc at the table to make it remotely flavourful. Avoid.
25th Jan, 2017
Family fave for leftover pork after the roast dinner. I use tinned mushrooms to save time and money.
25th Oct, 2016
Fab, easy and very tasty. I served it with some orzo. Will make it again
29th Sep, 2016
Very nice recipe, I changed it up a bit left out the mushrooms as hubby doesn't like them but added peppers, used mince pork, also added a little bit of chilli and crime fraiche instead of cream. Would defiantly make it again.
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?
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.


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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.