Paprika pork

Paprika pork

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(175 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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21st Jul, 2020
I started making this with creme friache once when I had bought it for another recipe and didn’t want two half pots sitting in the fridge...tried it later on with the soured cream and I prefer the creme friache! My boyfriend and I have this every few weeks or so for weeknight dinner and it’s a wonder every time. Easy peasy and comforting. I chuck a handful of fresh parsley in at the end and serve it with rice
Bob Steele
10th Jun, 2020
Easy to make, added a little mixed herbs and used Greek yoghurt in place of sour cream
26th May, 2020
Read the comments and took some on board. Used one big onion and a red pepper. Added garlic. Used half picante and half suave paprika. Left to simmer in a big pan for an hour or so. Definitely make again. Loved it.
annierosie's picture
24th Jan, 2020
I really enjoyed this dish, I added about 4 cloves of garlic, some onion and garlic salt and black pepper and once everything was combined on the hob I put it in the oven for around an hour at 170. I took it out of the oven out 10 mins before the new potatoes and broccoli were ready and once it had cooled a little I added a couple of large spoonfuls of Greek yogurt, delicious!
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
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)!!
bethbiscuits's picture
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.


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.
13th Jan, 2020
Agree with below comments. Added cumin and chilli flakes! Yummy!
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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