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Pork Paprikash

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Tender pieces of pork shoulder simmered in a rich Hungarian paprika sauce and finished with sour cream for a smooth, velvety gravy. A hearty, comforting dinner full of homemade flavor.
Pork paprikash with tender chunks of pork nestled in a rich, creamy paprika sauce, topped with a sprinkle of fresh parsley.
Servings: 6
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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes

Ingredients 

For the Pork

  • 2 lb (900 g) boneless pork shoulder, cut into 1½-inch pieces
  • 2 tbsp olive oil
  • 1 tsp fine salt
  • ½ tsp freshly ground black pepper

For the Paprika Sauce

  • 1 tbsp unsalted butter
  • 2 medium yellow onions finely chopped
  • 1 medium red bell pepper diced
  • 1 medium ripe tomato finely chopped
  • 3 garlic cloves minced
  • 2½ tbsp sweet Hungarian paprika
  • 2 cups chicken stock, preferably low-sodium
  • ¾ cup (180 g) full-fat sour cream
  • 1 tbsp all-purpose flour
  • ¼ tsp fine salt or to taste (optional)
  • Fresh parsley chopped, for garnish

Instructions

  • Prepare the pork. Cut the pork shoulder into 1½-inch pieces and pat dry with paper towels. Season with 1 teaspoon of salt and the black pepper, tossing to coat evenly.
  • Brown the pork. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the pork in batches for about 6–8 minutes per batch, turning until browned on several sides. Transfer to a plate and set aside.
  • Cook the vegetables. Reduce the heat to medium. Add the butter and onions to the same skillet. Cook for 7–8 minutes, stirring occasionally, until softened and lightly golden. Add the red bell pepper and cook for another 4–5 minutes. Stir in the chopped tomato and garlic and cook for about 2 minutes more.
  • Build the paprika sauce. Remove the skillet from the heat and stir in the sweet Hungarian paprika for about 15–20 seconds. Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet.
  • Simmer the pork. Return the pork and any accumulated juices to the skillet. Bring to a gentle simmer, cover, and cook over low heat for about 60 minutes, or until the pork is fork-tender. Stir occasionally, adding a little extra stock if the sauce reduces too much.
  • Prepare the sour cream mixture. In a small bowl, whisk together the sour cream and flour until smooth. Gradually stir in 3–4 tablespoons of the hot paprika sauce, mixing well to temper the sour cream.
  • Finish the paprikash. Reduce the heat to very low and gently stir the sour cream mixture into the skillet. Cook for another 10 minutes at a very gentle simmer, stirring occasionally, until the sauce is smooth and slightly thickened. Avoid vigorous boiling. Taste and add up to ¼ teaspoon of salt if needed, depending on the saltiness of your chicken stock. Garnish with fresh parsley and serve warm.

Notes

  • Pork shoulder: Cooking time may vary depending on the size of the pieces. The pork should be fork-tender before adding the sour cream mixture.
  • Paprika: Sweet Hungarian paprika gives the sauce its characteristic flavor and color. Avoid smoked paprika for a more traditional taste.
  • Sour cream: Use full-fat sour cream and temper it with hot sauce before adding it to the skillet to help prevent curdling.
  • Salt: The recipe uses 1 teaspoon to season the pork. Add up to another ¼ teaspoon at the end only if needed.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently until heated through to 165°F (74°C).
Pork paprikash with tender chunks of pork nestled in a rich, creamy paprika sauce, topped with a sprinkle of fresh parsley.
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