Pork paprikash: the best recipes

In Hungarian cuisine, paprikash is traditionally made from chicken. The bird is first fried in a pan, and then stewed with sautéed onions, sweet bell pepper, garlic and paprika. The dish is hearty and tender, largely due to sour cream, which is added to it. In our article, we will talk about how paprikash is made from pork. In addition to the traditional recipe, we will present other options for the dish: with beans, potatoes, mushrooms and Italian dumplings called gnocchi.

Hungarian classic pork paprikash

This bright dish in appearance reminds everyone of the famous goulash. But his taste is slightly different, since notes of sweet pepper and paprika dominate in it. Traditionally, this dish is made from chicken, but pork paprikash made from pork is just as tasty (pictured). A step-by-step recipe is as follows:

1. In olive oil, quickly fry the meat cut into small pieces (700 g) until golden brown.
2. Add onion chopped in half rings (1 pc.) And sauté until transparent.
3. Randomly chopped large peppers (2 pcs.) And thin plates of chili (½ pcs.) Add to the pan to the onion and meat. Stir and fry vegetables with pork for 5 minutes.
4. Grind 5 cloves of garlic and 3 large tomatoes into cubes. Add vegetables to the pan where the dish is prepared.
5. Pour 500 ml of boiling water.
6. Add ketchup (2 tbsp.), Paprika (2 tsp.), Salt.
7. Cook the dish for 20 minutes.
8. At the very end of cooking, add the sauce of sour cream (3 tbsp. L.) And flour (1 tbsp. L.)
9. After 10 minutes, the meat dish can be removed from the heat.

Paprikash in a slow cooker

The meat according to the following recipe comes out incredibly tender, literally melts in your mouth. It languishes in a slow cooker in the "Extinguishing" mode for 50 minutes, so it becomes so soft that it breaks up into fibers.

Pork paprikash according to the recipe for a multicooker is prepared in this way:

1. A little vegetable oil is poured into the bowl and the chopped onion (2 pcs.) Is passaged. As soon as it becomes transparent, pork (650 g) cut into thin strips is laid out on top.
2. While the meat is fried on all sides, peppers and large tomatoes are cut into strips. Once the pork has darkened, vegetables are added to the bowl.
3. After another 5 minutes, a sauce of sour cream (200 ml) and flour (2 tbsp.) Is poured into the multicooker. Garlic (3 cloves), bay leaf and paprika are added here.
4. In the "Extinguishing" mode paprikash is prepared for 50 minutes. Serving the dish is recommended with rice or pasta.

Paprikash with aromatic forest mushrooms

An obligatory ingredient for this dish is paprika, where its name comes from. Otherwise, the composition of spices and additional ingredients may vary.

Pork paprikash with the taste of wild mushrooms is not difficult to cook:

1. Boil mushrooms in advance. Just need 1 cup. You can also use frozen or champignons.
2. Fry pork sticks (600 g) in sunflower oil. Once a crust forms on top, transfer the meat to a pan.
3. Separately, fry chopped onions, adding sweet paprika to it in a pan (2 tbsp. L.).
4. Transfer the onions to the meat, pour water, so that only covers the contents of the pan and simmer for about 40 minutes.
5. Add mushrooms 10 minutes before cooking.
6. After another 5 minutes, put sour cream (50 ml), salt and pepper.

Hungarian paprikash with potatoes

Below is a recipe for a dish that can be served on both the first and second, if necessary. In any case, it turns out both tender potatoes and juicy paprikash from pork (pictured).

The recipe consists of the following steps:

1. Melted pork fat (50 g) in a cauldron. Add the ribs (350 g) and fry them on all sides.
2. When the meat is browned, in a cauldron, passer onion and pepper, chopped into a large cube. Put garlic crushed with thin plates (3 cloves) and pour tomato juice (½ tbsp.). You can also grind 4 tomatoes in a blender and add them to the meat. Add salt, pepper, paprika.
3. Pour the meat and vegetables with water (0.5 l) and simmer the dish over low heat for 30 minutes.
4. Add potato chopped into large slices. Cook paprikash for another 20-25 minutes or until potatoes are ready.
5. 5 minutes before the end of cooking or directly on plates, put sour cream in a dish (3 tbsp. L.).

How to cook paprikash with beans?

According to the following recipe, you can cook a full and very tasty dish, to which no side dish is needed at all. Beans for it can be used both boiled and canned, and in the summer season, leguminous is ideal.

A step-by-step dish is prepared in this order:

1. In a saucepan with a thick bottom or cast iron in vegetable oil, fry pork (800 g).
2. After 12 minutes, add the chopped onion coarsely, and after 5 minutes - sweet pepper.
3. At the next stage, you need to salt, pepper, add paprika (1 tbsp. L.), Fragrant spices, bay leaf. Pour meat and vegetables with water and simmer for 45 minutes.
4. Add sour cream and 200 g of boiled or canned beans to the dish, mix and continue the cooking process for another 10 minutes. When serving, sprinkle the dish with parsley.

Pork Paprikash and Italian Gnocchi

The cooking process consists of several stages:

1. Fry pork (500 g) over high heat and transfer to a clean plate.
2. Pour a little oil into the pan and pass onion, garlic (3 cloves) and celery root on it.
3. After 3-4 minutes add slices of bell pepper, paprika (2 tbsp. L.) And tomatoes in their own juice from a jar. Immediately put fat sour cream (2 tbsp. L.) And salt.
4. Transfer the meat from the plate into the sauce, add a little water and stew the dish until cooked.
5. Pork paprikash goes well to taste with dumplings. To prepare them, you need to mix cream cheese (200 g), 1 egg, salt, pepper and flour (4 tbsp. L.). From thin dough to form thin sticks, which are cut into pieces.
6. Boil gnocchi in salted water. As soon as the dough pieces pop up, take them out with a slotted spoon. Serve with the main course.