20-Min Hungarian Pork Paprikash
Tender pork in a silky sour cream sauce spiked with paprika and caraway. A weeknight take on the classic Hungarian braise that skips the long simmer.
- Total time
- 22 min
- Servings
- 4
- Calories
- 482
- Protein
- 38g
Ingredients
- 1.25 lb pork tenderloin, cut into 1-inch cubes
- 1 medium yellow onion, sliced thin
- 2 tbsp Hungarian paprika (sweet or hot)
- ¾ cup sour cream
- ¾ cup chicken broth
- ½ tsp caraway seeds
- 8 oz egg noodles or spaetzle
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Season pork with salt and pepper, then sear in batches until golden on two sides, ~3 minutes total.
- 2
Remove pork to a plate. Add sliced onion to the skillet and cook until softened and light brown, ~4 minutes.
- 3
Stir in paprika and caraway seeds for 30 seconds until fragrant, then pour in broth and scrape up any browned bits.
- 4
Return pork to the skillet and simmer until cooked through, ~5 minutes. Stir in sour cream off heat until smooth.
- 5
Boil noodles in salted water until al dente, ~8 minutes. Drain and toss with the pork and sauce.
- 6
Taste and adjust salt and pepper. Serve hot, topped with fresh dill or parsley if you have it.
Tools you’ll need
- 12-inch skillet
- large pot
- wooden spoon
- tongs
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