Hungarian Pork & Paprika Skillet
Tender pork strips seared until golden, then simmered in a bright, smoky paprika sauce with sour cream. Authentic Hungarian comfort that tastes like it simmered all day—but doesn't.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1.25 lb pork tenderloin or loin, sliced thin
- 1 medium yellow onion, sliced
- 2 tbsp sweet paprika (Hungarian, if possible)
- ½ cup sour cream
- ¾ cup chicken or vegetable broth
- ½ tsp caraway seeds (optional but traditional)
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Sear pork 90 seconds per side without moving until edges turn golden, then transfer to a plate.
- 3
In the same skillet, sauté onion until softened and light gold, 3-4 minutes, stirring occasionally.
- 4
Stir in paprika and caraway seeds until fragrant, 30 seconds, then pour in broth, scraping up browned bits.
- 5
Return pork to the skillet, reduce heat to medium, and simmer 4-5 minutes until pork reaches 145°F internally.
- 6
Remove from heat, stir in sour cream until silky, then taste and season with salt and pepper to taste.
- 7
Garnish with parsley and serve over egg noodles, mashed potatoes, or crusty bread.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- meat thermometer
- plate
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