Pork Paprikash
I thought this was more of a pork dish but it turned out to be an amazing spin on spaghetti hungarian-style! It was so creamy with tender pork chunks throughout and I just loved the egg noodles that were drenched in this rich sauce. The boyfriend loved this especially because it was so spicy. I think it was a little too spicy for me because I began to hyperventilate after the 8th bite or so but he devoured this with no hesitation. We had some leftovers and I was excited to have a second serving the next day but the boyfriend ate it all before I came home!
Pork Paprikash (adapted from Martha Stewart):
Yields 4 servings
- 8 ounces wide egg noodles
- 1 tablespoon butter, cut into pieces
- 1 lb pork tenderloin, excess fat and silver skin removed, halved lengthwise, then cut
- 2 tablespoons sweet paprika or cayenne pepper, divided
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 can (14 oz) whole peeled tomatoes in juice
- 1/2 cup sour cream
- Chopped parsley, for garnish
In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Stir in butter; cover and set aside.
While the pasta is cooking, combine the pork with 1 tablespoon paprika in a medium bowl; season with salt and pepper, to taste.
Heat 1 tablespoon oil in a large skillet over medium high heat. Cook pork, tossing occassionally, until lightly browned on all sides, about 4 minutes. Transfer to a plate.
Reduce heat to medium and add remaining tablespoon oil and onion. Cook until onion is soft, about 5 minutes.
Add pork, remaining tablespoon paprika, tomatoes with their juice and 1/2 cup water.
Bring to a boil; reduce to a simmer and cook until sauce is slightly thickened, breaking up tomatoes with a spoon, about 4 minutes.
Remove from heat and stir in sour cream; season with salt and pepper, to taste.
Serve paprikash over noodles, garnished with parsley, if desired.
Delicious…I’ve made it 2 ways…but each with NO CAYENNE! Regular paprika (not smoked) then sweet Hungarian paprika (which are what I used) are both excellent in this recipe. I thought about trying it with a slightly hotter paprika (like maybe an Indian paprika) but I do not think it will be as good. Most Hungarian dishes are not hot spiced. This recipe is VERY tasty.
This is delicious! Simple, quick to make, and so tasty! The whole family liked it (even the littles). Thanks for a great recipe. I’ve made it twice with pork loin, and tonight I’m trying it with chicken.
All I can say is OMG!  Where has this dish been all my life?  My husband and I had it and loved it so much that I made it again the next night!  I did add in lots of thinly sliced up mushrooms with the garlic and onions to get in some more veggies and because the dish cooks up fast once you add back the meat to the pan.  I did not make it as spicy also.  I had this on a bed of cauliflower rice to lower the carbs and this sopped up the yummy sauce just as good as noodles and rice would!  This dish is going to become a regular in my house and I can’t wait to make it for my next potluck with friends…which will be Friends(Thanks)giving! Â
Thanks Chungah and Damned Delicious team! Â You are all brilliant!
I am so surprised no one has commented or reviewed! I made this tonight for a change of pace. I followed the recipe very closely, using only paprika (no cayenne as noted as “or” with paprika). I have both smoked paprika and “regular” in my pantry, so I did 1/4 smoked, 3/4 regular (we love the Spanish smoked paprika flavor). For sour cream, I went with reduced fat just to try to cut the calories and fat a tiny bit. Oh my goodness – for a recipe that is really very easy to follow and doesn’t take much time, this dish was so delicious and very satisfying! I will definitely make again! Next time I may try all “regular” paprika and omit the smoked, but I will say that tonight’s version was very delicious! Try it!