Hungarian Pork Paprikash

Tender pieces of pork simmered in a rich sweet paprika sauce with sour cream, served over buttered egg noodles.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 6
• Cuisine: Hungarian
• Difficulty: Easy
• Cost: $3.04/serving

Dietary

• High-Protein
• Nut-Free
• Low-Sugar
• Low-Calorie

Tags

• one-pot
• comfort food
• rich
• classic
• tangy

Ingredients

• 2 pound pork tenderloin (cut into 1-inch chunks)
• 12 ounce egg noodles (uncooked)
• 1 yellow onion (large, finely diced)
• 1 red bell pepper (medium, diced)
• 2 tablespoon butter (unsalted)
• 2 tablespoon sweet paprika
• 1.5 cup chicken broth (low-sodium)
• 0.5 cup sour cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Season the diced pork tenderloin with 1/2 teaspoon of salt and the black pepper.
2. Melt 1 tablespoon of butter in a large Dutch oven over medium-high heat. Add pork chunks and brown for 4 minutes, then transfer to a plate.
3. Melt remaining 1 tablespoon of butter in the pot. Add yellow onion and red bell pepper, cooking for 5 minutes until soft.
4. Remove pot briefly from heat and stir in sweet paprika to prevent burning. Pour in chicken broth and remaining 1/2 teaspoon salt, stirring to deglaze.
5. Return pork to the pot, bring to a gentle simmer, cover, and cook unattended over low heat for 20 minutes until pork is tender and reaches 145°F.
6. Meanwhile, cook wide egg noodles in a large pot of boiling water for 8 minutes, then drain.
7. Stir sour cream into the simmering pork sauce until smooth and velvety. Serve warm over the cooked egg noodles.

Notes

Whisking a spoonful of hot sauce into sour cream before adding helps temper it smoothly.

Nutrition (per serving)

• Calories: 488
• Protein: 40.7 g
• Carbohydrates: 45.1 g
• Fat: 15.2 g
• Fiber: 3.6 g
• Sodium: 735 mg
• Saturated Fat: 7.7 g
• Sugar: 5.8 g
• Cholesterol: 194 mg