Easy Hungarian Pork Paprika

"Very, very good! I've been making this for so long, (15-20 years), that I don't remember where I got the recipe. But it HAS survived the test of time! :)"
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by lazyme photo by lazyme
photo by Annacia photo by Annacia
photo by *Parsley* photo by *Parsley*
Ready In:
35mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Combine first 4 ingredients, toss with meat.
  • In skillet, brown meat in hot oil.
  • Stir in tomatoes, undrained.
  • Cook, uncovered, over medium heat or til meat is tender, stirring frequently.
  • Remove pan from heat.
  • Remove 1/2 cup sauce mixture from pan, and combine with sour cream. Then return mixture to skillet, blend well.
  • Heat through over LOW HEAT. DO NOT BOIL! Or mixture will curdle.
  • Serve over hot cooked noodles.

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Reviews

  1. I have been making this recipe for, about, 25 years. I have put it over noodles, rice and homemade spaetzle. I usually add a third can of tomatoes and 3/4 cup of sour cream for more liquid. It was a favorite meal when my 8 children were all living at home.
     
  2. Very tasty! I had a 4.3lb pork loin. I trimmed it really well and quadrupled the recipe in a large pot. Served over vermicelli, but it would be much better with egg noodles. I'm no chef (and I'm pregnant) but I almost wanted to add lemon or capers to it for a pop of acidity, or maybe a bit more salt, or maybe some gruyere cheese or something. Regardless, I don't regret quadrupling the recipe one bit! We'll have leftovers tomorrow and stick the rest in the freezer for later! :)
     
  3. One of our favorites for, about, 20 years!
     
  4. Very Good! After I browned the pork...I put everything in the crock pot and when I came home....the aroma in my home was heavenly. We enjoyed this with egg noodles. I added some peas just before serving. Great dish for this fall weather. Thank you for sharing.
     
  5. This turned out great! It was simple to make and very filling. I also used sweet Hungarian paprika. Made for ZWT4 for the Tastebud Tickling Travellers.
     
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RECIPE SUBMITTED BY

Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
 
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