Tender pork simmered in a sweet paprika and tomato sauce, finished with tangy sour cream for a silky, richly flavored stew best spooned over noodles or dumplings.
Paprika-Scented Pork Stew for Cozy Nights
Tender cubes of pork shoulder simmered in sweet Hungarian paprika and tomato, finished with tangy sour cream for a silky stew perfect over noodles or dumplings.
When you want something that reads like Sunday dinner but comes together on a weeknight, this pork paprikash answers the call. It starts with pantry-friendly staples—sweet Hungarian paprika, tomato paste, chicken stock, and a red bell pepper—and turns inexpensive pork shoulder into a deeply flavored, comforting stew with about 20 minutes of prep and an hour of simmering.
The secret to the dish’s depth is good, patient technique: trim and cube the pork, pat it dry and toss with a little flour and seasoning so each piece browns and develops a caramelized crust. Cooking the meat in batches and letting the onions and red pepper soften and brown gives the sauce a richer base. Sweet paprika plus a spoonful of tomato paste create that beautiful, rust-red sauce; a splash of stock brings it all together into a spoonable braise.
Finish the pot off with sour cream for a tangy, silky richness—temper it with a bit of hot broth first and stir it in off the heat so it doesn’t split. If you like a thicker gravy, the light flour coating on the pork and a longer simmer will do the trick; if it’s too thick, loosen with more stock. Serve over buttered egg noodles or tender dumplings and scatter parsley for freshness.
Practical perks: the flavors deepen after a day in the fridge, so this is an excellent make-ahead dinner or potluck main (keeps 3 days refrigerated, or freeze for longer). It’s the kind of family-friendly, comforting centerpiece that’s loud on aroma, gentle on fuss, and reliably crowd-pleasing.
Ingredients
How to Make Homestyle Hungarian Pork Paprikash
- Trim excess fat from the pork and cut into 1-inch cubes, then pat dry with paper towels.
- In a large bowl toss the pork cubes with 1.5 tbsp flour and 1/2 tsp kosher salt and 1/4 tsp black pepper to lightly coat.
- Heat 2 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat and brown the pork in batches, about 5–6 minutes per batch, transferring browned pieces to a plate.
- Reduce heat to medium and add the chopped onions to the pot; cook, stirring occasionally, until soft and starting to brown, about 8–10 minutes.
- Remove the pot from the heat and stir in the sweet Hungarian paprika and tomato paste quickly to bloom the paprika, then return to medium heat and add the diced red bell pepper and minced garlic; cook 2 minutes.
- Pour in 2 cups chicken stock, scrape up any browned bits from the bottom of the pot, then return the browned pork and any accumulated juices to the pot and add the bay leaf.
- Bring to a gentle simmer, cover partially, and cook over low heat until the pork is very tender, about 45 minutes; check once or twice and skim any excess fat if desired.
- Remove the pot from the heat, discard the bay leaf, then temper the 3/4 cup sour cream by whisking 2–3 tablespoons of hot cooking liquid into it and slowly stirring the warmed sour cream back into the pot; adjust salt and pepper to taste.
- If the sauce is too thin, simmer uncovered a few minutes to reduce; if too thick, stir in up to 1/2 cup extra stock or water. Sprinkle with chopped fresh parsley and serve hot over egg noodles or dumplings.
Recipe Card
Homestyle Hungarian Pork Paprikash
Tender pork simmered in a sweet paprika and tomato sauce, finished with tangy sour cream for a silky, richly flavored stew best spooned over noodles or dumplings.
- Prep
- 20 min
- Cook
- 1 hr
- Servings
- 4
Ingredients
Instructions
- Trim excess fat from the pork and cut into 1-inch cubes, then pat dry with paper towels.
- In a large bowl toss the pork cubes with 1.5 tbsp flour and 1/2 tsp kosher salt and 1/4 tsp black pepper to lightly coat.
- Heat 2 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat and brown the pork in batches, about 5–6 minutes per batch, transferring browned pieces to a plate.
- Reduce heat to medium and add the chopped onions to the pot; cook, stirring occasionally, until soft and starting to brown, about 8–10 minutes.
- Remove the pot from the heat and stir in the sweet Hungarian paprika and tomato paste quickly to bloom the paprika, then return to medium heat and add the diced red bell pepper and minced garlic; cook 2 minutes.
- Pour in 2 cups chicken stock, scrape up any browned bits from the bottom of the pot, then return the browned pork and any accumulated juices to the pot and add the bay leaf.
- Bring to a gentle simmer, cover partially, and cook over low heat until the pork is very tender, about 45 minutes; check once or twice and skim any excess fat if desired.
- Remove the pot from the heat, discard the bay leaf, then temper the 3/4 cup sour cream by whisking 2–3 tablespoons of hot cooking liquid into it and slowly stirring the warmed sour cream back into the pot; adjust salt and pepper to taste.
- If the sauce is too thin, simmer uncovered a few minutes to reduce; if too thick, stir in up to 1/2 cup extra stock or water. Sprinkle with chopped fresh parsley and serve hot over egg noodles or dumplings.
Nutrition
- Carbohydrates
- 15
- Saturated Fat
- 12
- Sodium
- 1250
- Fiber
- 2.5
- Unsaturated Fat
- 33.8
- Protein
- 38
- Fat
- 46
- Cholesterol
- 140
- Trans Fat
- 0.2
- Calories
- 633
- Sugar
- 4.5