🇭🇺 Hungarian Creamy Pork & Mushroom Paprikás

Sertés-Gombapaprikás

A rich, comforting Hungarian dish made with tender pork, mushrooms, sweet paprika, onions, and sour cream. It’s traditionally served with nokedli (Hungarian dumplings), egg noodles, or potatoes.

Ingredients — 4 servings

• 600 g pork shoulder or pork loin, cut into bite-size pieces
• 300 g mushrooms, sliced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp Hungarian sweet paprika
• 2 tbsp vegetable oil or lard
• 200 ml chicken or pork stock
• 150 g sour cream
• 1 tbsp flour
• 1 small tomato, diced
• 1 green bell pepper, diced
• ½ tsp caraway seeds
• Salt and black pepper
• Fresh parsley, optional

👩‍🍳 Preparation

1. Brown the pork: Heat the oil in a large pot. Season the pork with salt and pepper, then brown it in batches. Remove and set aside.
2. Cook the onions: Add the chopped onion to the same pot and cook over medium heat for 5–7 minutes, until soft and golden.
3. Add paprika: Lower the heat and stir in the paprika and garlic. Cook for only 20–30 seconds so the paprika doesn’t burn.
4. Build the sauce: Add the tomato, bell pepper, and caraway seeds. Return the pork to the pot and pour in the stock.
5. Simmer: Cover and cook gently for 45–60 minutes, or until the pork is tender.
6. Add mushrooms: Stir in the sliced mushrooms and cook for another 10–15 minutes.
7. Make it creamy: Mix the sour cream with the flour and a few spoonfuls of the hot sauce. Stir this mixture back into the pot. Simmer gently for 3–5 minutes until thick and creamy. Don’t let it boil vigorously.
8. Taste and serve: Adjust the salt and pepper and sprinkle with fresh parsley.

🍽️ Serve with

Nokedli is the classic choice, but egg noodles, boiled potatoes, or rice also work beautifully.

Chef’s tip: For the best Hungarian flavor, use good-quality Hungarian sweet paprika and cook the onions slowly. Adding the paprika after lowering the heat prevents it from becoming bitter.