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Get your taste buds ready for a trip to flavor town with this Pork Paprikash. It’s a cozy, soul-warming dish that effortlessly blends tender pork with a creamy, paprika-rich sauce.
Easy Pork Paprikash
Alright, my friends, I’ve got a winner of a recipe for you today: Pork Paprikash. It’s the kind of dish that brings the family running to the dinner table, with a rich and creamy sauce that’s just to die for. And best of all? It’s not complicated to make! I’m all about bringing you recipes that deliver big on flavor without needing a culinary degree to make.
Pro Tip
Always use high-quality paprika for the best flavor. The combination of sweet and smoked varieties brings depth and a subtle smokiness to the dish, elevating it from good to great.
Ingredients You’ll Need
- Pork shoulder: I use this because it’s flavorful and tenderizes beautifully as it cooks.
- Salt and pepper: These are my go-to seasonings to enhance the natural flavors of the pork.
- Vegetable oil: Canola or olive oil work just as well.
- Onions and Garlic: Essential flavor enhancers to any stew.
- Sweet paprika: It gives a gorgeous color and a mild, sweet pepper flavor.
- Smoked paprika: This adds a smoky depth. If you don’t have smoked paprika, you can use a bit of liquid smoke or extra sweet paprika.
- Vegetable broth: Opt for low sodium broth if possible. Chicken or beef broth are great alternatives.
- Diced tomatoes: These bring acidity and richness. Fresh tomatoes or tomato sauce could also work.
- Red and green bell peppers: They add a lovely sweetness and color. Feel free to use any color of bell pepper you have on hand.
- Sour cream: It’s for that creamy, tangy finish. Greek yogurt can be a good substitute if you prefer something lighter.
- All-purpose flour: This thickens our sauce. If you’re gluten-free, a cornstarch slurry is a great alternative.
- Fresh parsley: For a pop of color and freshness as a garnish.
Brown the Pork
Start by seasoning the pork cubes generously with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven. Once hot, add the pork in batches and brown them on all sides. After browning, set the pork aside.
Cook the Onions and Garlic
In the same pot, now add the onions. Cook them until they are soft and translucent – this usually takes about 5 minutes. Then, stir in the garlic and let it cook for another minute.
Add the Paprika
Now for the star spices: add both the sweet and smoked paprika to the onions and garlic. Stir well, making sure they’re fully coated and the paprika doesn’t burn. This will release the paprika’s color and flavor, making your dish vibrant and aromatic.
Add Broth And Return The Pork
Pour in the vegetable broth and add the diced tomatoes. Bring everything to a simmer, scraping up any browned bits from the bottom of the pot – they add a ton of flavor! Add the browned pork back into the pot. Cover and simmer on low heat for about 45 minutes, or until the pork is tender.
Add the Bell Peppers
After the pork has simmered, add in the sliced red and green bell peppers. Let them cook for about 10 minutes.
Thicken the Sauce
In a small bowl, mix the sour cream and flour until smooth, then stir this mixture into the pot. This will thicken the sauce and give it a lovely creamy texture. Cook for another 5 minutes, stirring frequently. Adjust the seasoning with additional salt and pepper if needed, garnish with a bit of fresh parsley and your Pork Paprikash is ready to serve!
How To Serve
When I serve up this Pork Paprikash, I always think about what can complement its rich and creamy sauce. My go-to is a side that can soak up all that deliciousness, like a fluffy bed of rice or some crusty bread. Here’s a list of some of my favorite sides to pair with Pork Paprikash:
Common Questions
Frequently Asked Questions
Can I use chicken instead of pork in this recipe?
Absolutely! Chicken thighs are a great substitute for pork in this recipe. They stay juicy and tender, much like pork, and absorb the flavors of the sauce beautifully.
Is there a dairy-free alternative to sour cream for this recipe?
Yes, for a dairy-free version, you can use coconut cream or a dairy-free sour cream alternative.
Can I make Pork Paprikash in a slow cooker?
Definitely! After browning the pork and sautéing the onions and garlic, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the bell peppers and sour cream mixture in the last 30 minutes of cooking.
Expert Tips
- Sear the Pork Well: Make sure to brown the pork cubes thoroughly. This step adds depth and richness to the flavor of the dish.
- Use Fresh Paprika: Fresh, high-quality paprika makes a huge difference. It’s more aromatic and flavorful, elevating the entire dish.
- Low and Slow Cooking: Simmer the dish on low heat. This ensures the pork becomes wonderfully tender and the flavors meld together perfectly.
- Stir in Sour Cream at the End: Add sour cream mixed with flour at the end of cooking to prevent curdling and to keep the sauce smooth and creamy.
- Balance the Flavors: Taste and adjust the seasoning towards the end of cooking. A little extra salt, pepper, or paprika can fine-tune the flavor profile to perfection.
Storage
To store your Pork Paprikash, let it cool to room temperature, then place it in an airtight container and refrigerate. It keeps well in the fridge for up to 3-4 days. This dish also freezes beautifully! Just pop it in a freezer-safe container, and it’ll be good for up to 3 months. Thaw in the fridge overnight and reheat gently to serve.
More Delicious Pork Recipes
- Garlic Butter Pork Tenderloin
- Air Fryer Ranch Pork Chops
- Sweet And Sour Pork
- Cajun Pork Bites
- Creamy Italian Sausage Pasta
Pork Paprikash
Equipment
Ingredients
- 2 pounds pork shoulder cut into 1-inch cubes
- salt and pepper to taste
- 3 tablespoons vegetable oil
- 2 large onions chopped
- 3 cloves garlic minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 2 cups vegetable broth low sodium or no sodium added
- 14 ounces diced tomatoes 1 can
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- ¾ cup sour cream
- 2 tablespoons all-purpose flour
- fresh parsley chopped, for garnish
Instructions
- Season the pork cubes with salt and pepper.
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork in batches and brown on all sides. Remove the pork and set aside.
- In the same pot, reduce heat to medium. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
- Stir in the sweet and smoked paprika, coating the onions and garlic. Be careful not to burn the paprika.
- Add the broth and diced tomatoes to the pot. Bring to a simmer, scraping any browned bits from the bottom of the pot.
- Add the browned pork back into the pot. Cover and simmer on low heat for about 45 minutes, or until the pork is tender.
- Stir in the sliced red and green bell peppers. Continue to simmer for another 10 minutes.
- In a small bowl, mix the sour cream and flour until smooth. Stir this mixture into the pot to thicken the sauce. Cook for another 5 minutes, stirring frequently. Adjust the seasoning with additional salt and pepper if needed.
- Serve your Pork Paprikash hot, ideally over egg noodles, rice, or with a side of crusty bread to soak up the delicious sauce.
Tips & Notes:
- For the best flavor, choose a high-quality, fresh paprika. The combination of sweet and smoked varieties really elevates the dish.
- If you prefer a thicker sauce, adjust the amount of flour mixed with the sour cream to your liking.
- Feel free to add more vegetables, like carrots or potatoes, for extra nutrition and flavor.
- This dish reheats well, making it perfect for meal prep or leftovers.
