Paprika Pork is a modern British recipe (based on a Hungarian original) for a classic hearty stew of pork and mushrooms in a tomato, chicken stock and soured cream base flavoured and coloured with smoked paprika. The full recipe is presented here and I hope you enjoy this classic British version of: Paprika Pork.
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This is a great one-pot hearty stew is loosely based around Hungarian paprikash that makes an excellent family week-night meal. Serve with noodles, rice or mash.
Ingredients:
1 tbsp olive oil
2 onions, finely sliced
400g pork fillet, trimmed of any fat, cut into thick strips
250g pack mushrooms, sliced
1 ½ tbsp smoked paprika
1 tbsp tomato purée
200ml chicken stock
100ml soured cream
egg noodles, tagliatelle, mash or rice, to serve
Method:
Place a large pan over medium heat. Add the oil and use to fry the onions for about 10 minutes, or until soft and golden.
Add in the pork and mushrooms and cook over high heat for 3–4 minutes, until browned. Scatter over the paprika, stir to combine and cook for 1 minute more.
Stir in the tomato purée, then pour on the stock, bring to a simmer and cook for 5–8 minutes, until the pork is cooked through. Finally, mix in the soured cream and season to taste.
Serve with egg noodles, tagliatelle, mash or rice, garnish with an extra dollop of soured cream, if you like.
