Pork paprikash with potatoes
6 servings
90 minutes
Pork paprikash with potatoes is a fragrant and hearty dish that comes from the depths of European cuisine, especially Hungary. Its history is closely linked to shepherding traditions, where meat was cooked over an open fire in a thick paprika sauce. The flavor of the paprikash surprises with its richness: tender pork infused with the spicy aroma of paprika and garlic combines with the sweetness of vegetables and the creamy tenderness of sour cream sauce. The dish is perfect for both family dinners and festive tables. It pairs wonderfully with potato sides, and for an authentic Hungarian spirit, it can be complemented with dumplings. This paprikash is a true embodiment of home comfort and culinary art, turning simple ingredients into a gastronomic masterpiece.
1
We cut the washed and well-dried pork into medium-sized pieces.
- Pork fillet: 600 g
2
We turn cleaned peppers into thin noodles, cut tomatoes into wedges. We finely chop the onion, mince the garlic, and grate the carrot.
- Sweet pepper: 2.3 pieces
- Tomatoes: 2.3 pieces
- Onion: 2.3 pieces
- Garlic: 3.5 cloves
- Carrot: 1.2 piece
3
If we are frying, we heat it in a cauldron, sauté pan, or simply in a high-sided frying pan over high heat. The second option is to cut the fat into thin slices and render it. The third is to fry in vegetable oil.
- Vegetable oil: 50 ml
4
In any case, pour the chopped onion and carrot into the heated oil, fry for a few minutes while stirring, add pieces of pork, and fry for 10-15 minutes while stirring and turning. Sprinkle with paprika and garlic.
- Onion: 2.3 pieces
- Carrot: 1.2 piece
- Pork fillet: 600 g
- Sweet paprika: 1 tablespoon
- Garlic: 3.5 cloves
5
After 2-3 minutes, add sweet pepper and tomatoes. Bring to a boil, reduce heat, and let the paprikash simmer covered until ready, which usually takes 20-25 minutes.
- Sweet pepper: 2.3 pieces
- Tomatoes: 2.3 pieces
6
It's time to boil the potatoes to serve with the paprikash. If you add dumplings, it will be very Hungarian. However, boiled rice works too — it's a matter of taste.
- Potato: 10 pieces
7
Whip the sour cream with flour, pour it into the pot, and let it simmer for another 4-5 minutes. Remove from heat and season with salt and pepper.
- Sour cream: 250 g
- Wheat flour: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
8
We serve the paprikash with a chosen side dish, drizzled with the sauce in which the meat was stewed. We garnish with greens.
- Parsley: to taste
- Dill: to taste