Creamy Pork Paprikash: An Easy & Flavorful Twist on a Hungarian Classic

Pork Paprikash – a delicious, creamy twist on traditional Hungarian paprikash, featuring tender pork tenderloin in a rich, paprika-infused sauce. This incredibly easy recipe is perfect for getting a comforting dinner on the table in no time.

Hungarian cuisine is world-renowned for its hearty, deeply flavorful dishes, and few are as iconic or comforting as paprikash. Traditionally, chicken paprikash is the star, showcasing succulent bone-in chicken pieces simmered in a vibrant, creamy, paprika-laden sauce, often finished with a generous dollop of sour cream and served alongside soft, delicate dumplings. While we deeply respect culinary traditions, sometimes a delicious and convenient twist can breathe new life into a beloved classic. Our version offers an Americanized take on this classic, utilizing lean and quick-cooking pork tenderloin to create a lighter, yet equally satisfying and incredibly flavorful meal that’s perfect for busy weeknights. It’s a delightful way to experience the comforting, warm spices of Hungary with modern ease and speed.

Discovering Pork Paprikash: A Journey into Hungarian-Inspired Flavors

This particular recipe for pork paprikash quickly became a cherished favorite in our household, originating from a Cooking Light publication many years ago. It shares a culinary kinship with Pörkölt Paprika, a robust Hungarian stew that also celebrates the versatility and rich flavor of paprika. My own appreciation for Hungarian cooking deepened significantly after a recent visit to Hungary. There, I had the wonderful opportunity to immerse myself in the country’s rich food culture, learning about traditional cooking methods, local ingredients, and, most importantly, the profound nuances of authentic Hungarian paprika. This experience highlighted a crucial distinction that is vital for this dish: in authentic Hungarian cooking, especially for stewed dishes like paprikash or goulash, you absolutely do not use smoked paprika.

While smoked paprika is readily available in many Hungarian markets and can be a fantastic seasoning for rubs on meats cooked over open flames, or for adding a smoky depth to certain dry applications, it is traditionally reserved for these specific uses. Incorporating smoked paprika into a classic paprikash or goulash would fundamentally alter the delicate flavor profile, moving it away from the bright, sweet, and sometimes mildly spicy notes that define these iconic stews. For our creamy pork paprikash, just like in its Hungarian roots, we rely solely on high-quality sweet paprika to build the authentic and vibrant base flavor that makes this dish so special. This dedication to the right paprika ensures a truly delicious and respectful rendition of the classic.

Essential Ingredients for Perfect Pork Paprikash

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card with exact measurements and detailed instructions.

Crafting a delicious pork paprikash begins with selecting the right ingredients. Each component plays a vital role in achieving that rich, comforting flavor and velvety texture characteristic of this beloved dish. Here’s a detailed look at what you’ll need and why:

Pork Tenderloin: This lean and incredibly tender cut is our star for a lighter, quicker-cooking paprikash. It cooks beautifully and rapidly, remaining juicy and readily absorbing the deep flavors of the sauce. Its delicate texture makes it an ideal choice for a weeknight meal. If you prefer a richer, more traditional stew texture, heartier cuts like pork shoulder or pork butt (Boston butt) can also be used, though they will require a longer simmering time to achieve that fall-apart tenderness.
Salt & Black Pepper: These fundamental seasonings are crucial for enhancing the natural flavors of the pork and providing a foundational depth to the entire stew. We divide the salt and pepper, using some to season the pork before searing and reserving the remainder to perfectly flavor the aromatics as they cook.
Olive Oil: Used for searing the pork tenderloin to create a flavorful crust and for sautéing the vegetables. It provides a healthy fat base for our paprikash and helps build layers of flavor. Any neutral cooking oil, like canola or vegetable oil, would also work in a pinch.
Onion: Finely chopped onion forms the aromatic foundation of the sauce, sautéed until soft and translucent. As it caramelizes slightly, it releases its sweet, savory essence, which is a cornerstone of authentic Hungarian stews and provides incredible depth.
Garlic: Minced fresh garlic adds a pungent, aromatic kick that beautifully complements the onion and paprika. Be sure to cook it just until fragrant to avoid any bitterness.
All-Purpose Flour: This is a key thickening agent, creating a roux with the olive oil and any rendered pork fat. This roux gives the paprikash its characteristic rich, smooth, and creamy sauce, helping to bind all the wonderful flavors together.
Tomato Paste: A concentrated burst of umami and sweetness, tomato paste deepens the color and complexity of the sauce without making it taste overtly tomato-heavy. It’s a secret weapon for adding a profound savory depth to the dish.
Dried Thyme: Earthy, subtly minty, and slightly floral, dried thyme provides a delicate herbaceous note that perfectly complements pork and integrates seamlessly with the other warm spices in the dish.
Sweet Paprika: This is unequivocally the soul of paprikash! Use high-quality Hungarian sweet paprika for the best flavor and a vibrant, inviting color. As discussed, it is crucial to avoid smoked paprika, as it’s not traditionally used in this type of Hungarian stew and will drastically alter the authentic flavor profile. The vibrant red hue and mild, sweet pepper flavor are paramount to the dish’s character.
Chicken Broth: We highly recommend using low-sodium chicken broth. This gives you greater control over the final saltiness of the dish, allowing you to adjust to your personal preference. It provides the essential liquid base for our stew, infusing it with savory chicken flavor.
Apple Cider Vinegar: A small amount of apple cider vinegar at the end brightens the entire sauce. It adds a subtle tang and acidity that cuts through the richness, balancing the flavors and enhancing the overall complexity. Don’t skip this ingredient, as it truly makes a difference in the finished taste.
Sour Cream: The essential finishing touch that gives paprikash its signature creamy, tangy richness. Full-fat sour cream is highly recommended for the smoothest, most luxurious sauce that is less prone to separating or curdling when stirred into the hot stew. For an authentic Hungarian touch, you can even seek out tejföl, a richer Hungarian sour cream, if available.

While the stew itself is a complete and satisfying meal, it’s traditionally served with a side dish that’s perfect for soaking up all that incredible, creamy sauce. We particularly love serving this pork paprikash over tender egg noodles, but its versatility means you have many delicious options. Consider pairing it with fluffy boiled potatoes, creamy mashed potatoes, or even traditional Hungarian spaetzle (nokedli) for a truly authentic experience. A thick slice of crusty bread would also be absolutely perfect for mopping up every last drop of the exquisite sauce.

Step-by-Step Guide: Crafting Your Easy Pork Paprikash

Making this pork paprikash is surprisingly simple, designed to deliver maximum flavor with minimal fuss. Follow these straightforward steps to create a hearty and satisfying meal that will impress everyone at your table:

Prepare and Season the Pork: Begin by carefully trimming any excess fat from your pork tenderloin, then cut it into uniform, bite-sized pieces, roughly 1-inch cubes. This ensures that the pork cooks evenly and quickly. Season the pork generously with half of your measured salt and black pepper (1/4 teaspoon each). Toss the pieces thoroughly with your hands to ensure every surface is evenly coated.
Sear the Pork to Perfection: Heat a large, heavy-bottomed skillet or a Dutch oven over medium-high heat. Add 2 teaspoons of olive oil. Once the oil shimmers and is hot (but not smoking), add the seasoned pork pieces to the pan in a single layer. It’s important not to overcrowd the pan; cook in batches if necessary to achieve proper browning. Sauté the pork for about 3-4 minutes, tossing occasionally, until all sides are beautifully golden brown. This searing step is crucial for developing deep, complex flavors. Remove the browned pork from the pan and set it aside in a bowl to keep warm. Don’t worry if it’s not cooked through at this stage; it will finish cooking in the simmering sauce.
Sauté the Aromatic Base: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pan, scraping up any delicious brown bits from the bottom (this is called deglazing, and it adds flavor!). Add the finely chopped onion along with the remaining 1/4 teaspoon each of salt and black pepper. Cook, stirring frequently, for about 4-5 minutes, or until the onions have softened and become translucent. Next, stir in the minced garlic and cook for an additional minute until it releases its wonderful fragrance, being very careful not to let it burn, as burnt garlic can become bitter.
Build the Rich Roux and Paprika Base: Stir in the all-purpose flour, tomato paste, dried thyme, and, most importantly, the sweet paprika. Whisk these ingredients together vigorously, cooking for about 1 minute. The flour should fully blend with the oil and sautéed aromatics, forming a thick, reddish paste – this is your paprika-infused roux. This crucial step toasts the spices and flour, deepening their flavor and ensuring a smooth, lump-free sauce.
Simmer to Perfection: Gradually add the chicken broth to the pan, whisking continuously to prevent any lumps from forming. The sauce will begin to thicken as you incorporate the liquid. Stir in the apple cider vinegar and bring the mixture to a gentle boil, still whisking. Once boiling, reduce the heat to low, return the browned pork tenderloin pieces to the pan, and stir to combine them with the developing sauce. Simmer gently for approximately 5-7 minutes, or until the pork is cooked through and the sauce has thickened to your desired consistency.
Finish with Creamy Sour Cream: Remove the pan from the heat. This is a vital step to prevent the sour cream from curdling when added. Stir in the 1/4 cup of full-fat sour cream until it is fully incorporated, creating a luxurious, smooth, and creamy sauce. Taste the paprikash and adjust seasonings if necessary, adding more salt or pepper to suit your personal preference.
Serve Warm and Enjoy: Serve your absolutely delicious pork paprikash immediately over a bed of hot, freshly cooked egg noodles, fluffy boiled potatoes, creamy mashed potatoes, or any preferred side dish. For an authentic and visually appealing touch, garnish each serving with a fresh sprig of parsley or an extra dollop of sour cream if desired. Enjoy this comforting, flavorful, and incredibly satisfying meal!

Expert Tips & Variations for Your Perfect Pork Paprikash

To ensure your Pork Paprikash turns out perfectly every time and to explore ways to customize this delightful dish, consider these expert tips and thoughtful variations:

The Paprika Paradox: Sweet vs. Smoked is Key. As emphasized throughout, the type of paprika you use is absolutely paramount to the success and authenticity of this dish. Always opt for high-quality **sweet paprika** (ideally Hungarian sweet paprika) for authentic Hungarian paprikash. Smoked paprika, while delicious in other applications and often found in markets, has a distinct and powerful flavor that will overwhelm and completely change the traditional, delicate profile of this dish. Hungarian sweet paprika offers a vibrant color and a mellow, slightly sweet pepper flavor that is central to the recipe’s character. Investing in good quality paprika makes a significant difference.
Protein Flexibility & Adaptations: While pork tenderloin is fantastic for its quick cooking and leanness, feel free to experiment with other proteins to suit your preference or what you have on hand:
- Pork Shoulder or Pork Butt: For a richer, more robust, and incredibly tender stew experience, these cuts work wonderfully. However, they require significantly longer cooking times (often 1.5 to 2.5 hours) to fully break down their connective tissues and become fall-apart tender. If using these, cut into larger 1.5-2 inch cubes, sear them as directed, then return to the sauce, cover the pan tightly, and simmer over low heat. You may need to add additional chicken broth or water gradually to maintain the desired sauce consistency during the extended cooking process.
- Chicken: For a more classic chicken paprikash, bone-in, skin-on chicken thighs or drumsticks are excellent choices. Brown the chicken pieces first, then proceed with the recipe, allowing them to simmer in the sauce until cooked through and tender (around 25-35 minutes, depending on the size and cut). Boneless, skinless chicken breasts or thighs can also be used for an even quicker version, cutting them into bite-sized pieces like the pork tenderloin.
- Beef: Diced beef stew meat can also be adapted for a beef paprikash, similar to pork shoulder, requiring a longer braising time to become tender.
The Sour Cream Secret: How to Keep it Smooth. The sour cream is not just a garnish; it’s an integral part of the sauce, providing its characteristic creamy texture and tangy finish.
- Full-Fat is Best: Always use full-fat sour cream. Its higher fat content makes the sauce incredibly smooth, rich, and luxurious, and it is significantly less likely to curdle when stirred into the warm (not boiling) sauce. Low-fat or fat-free versions are more prone to separating.
- Temperature Matters: To further prevent any curdling, it’s beneficial to allow the sour cream to come closer to room temperature for about 15-20 minutes before stirring it in. More importantly, remember to remove the pan from the heat *before* adding the sour cream, then stir it in until fully combined.
- Garnish for Extra Tang: A final dollop of fresh, cold sour cream on top of each serving adds a beautiful visual touch and a refreshing burst of tangy creaminess that truly elevates the dish, offering a pleasant contrast to the warm, rich stew.
Adjusting Sauce Consistency to Your Liking:
- If Too Thick: Should your sauce become thicker than you prefer during simmering, simply whisk in a splash more chicken broth or water, a tablespoon at a time, until it reaches your desired consistency.
- If Too Thin: If the sauce is thinner than you’d like, you have a couple of options. You can remove the pork temporarily, then simmer the sauce uncovered for a few extra minutes to allow it to reduce and thicken naturally. Alternatively, mix a teaspoon of all-purpose flour or cornstarch with a tablespoon of cold water to create a smooth slurry, then whisk it gradually into the simmering sauce and cook for another minute or two until it thickens.
Enhance the Flavor Profile: A small squeeze of fresh lemon juice or a tiny splash of dry white wine stirred in at the very end can brighten the flavors of the paprikash beautifully, adding another layer of complexity. Fresh parsley, finely chopped and generously sprinkled over the finished dish, adds a wonderful burst of freshness and a vibrant pop of color.
Creative Serving Suggestions: Beyond the traditional egg noodles, consider serving your paprikash with other delicious sides. Hungarian dumplings (nokedli or spaetzle), creamy mashed potatoes, fluffy boiled new potatoes, or even simple white rice are all excellent choices for soaking up every drop of that amazing sauce. And don’t forget a side of crusty bread – it’s practically mandatory for mopping up any remaining deliciousness!

pork paprikash over egg noodles on a white plate

Storing & Reheating Pork Paprikash for Enjoyment Later

This pork paprikash is incredibly delicious as leftovers, often tasting even better the next day as the flavors have more time to meld and deepen. To ensure it retains its quality and savory goodness, store it in an airtight container in the refrigerator for 3-4 days. When it comes to reheating, it’s best to proceed gently to maintain the smooth texture of the sauce. Avoid high heat or aggressive boiling, which can sometimes cause the sauce to separate or the sour cream to curdle. Instead, gently reheat the paprikash in a skillet over medium-low heat on the stovetop, stirring occasionally until it is warmed through. If the sauce seems a little too thick after refrigeration, you can easily stir in a splash of additional chicken broth or water to reach your desired consistency. As a general tip, using full-fat sour cream in the initial preparation also significantly helps in maintaining the sauce’s smooth and creamy texture upon reheating.

More Easy Dinner Recipes to Explore

If you enjoyed the simplicity, comfort, and rich flavor of this Pork Paprikash, you’ll love exploring these other easy and delicious dinner recipes from our collection. They are perfect for weeknights or any time you need a comforting meal with minimal effort and maximum satisfaction.

Chicken Taco Soup
Avocado Pasta
Sloppy Joe Cornbread Bake
Crispy Baked Shrimp
Big Mac Salad
Chickpea Curry
Old Fashioned Goulash

4.67 from 3 votes

Pork Tenderloin Paprikash

By Erin Sellin

Pork Tenderloin Paprikash – a delightful and easy twist on a Hungarian classic, using tender pork to create a creamy, comforting one-dish meal. Perfect for weeknights!

Prep: 5 minutes

Cook: 15 minutes

Total: 20 minutes

Servings: 4

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Ingredients

▢ 1 lb . pork tenderloin , cut into 1-inch pieces
▢ 1/2 teaspoon salt , divided
▢ 1/2 teaspoon black pepper , divided
▢ 5 teaspoons olive oil , divided
▢ 1 1/2 cups finely chopped onion
▢ 3 cloves garlic , minced
▢ 2 Tablespoons all-purpose flour
▢ 2 Tablespoons tomato paste
▢ 1/2 teaspoon dried thyme
▢ 2 Tablespoons sweet paprika
▢ 1 1/2 cup low sodium chicken broth
▢ 1 Tablespoon apple cider vinegar
▢ 1/4 cup sour cream

Instructions

Sprinkle pork with 1/4 tsp salt and 1/4 tsp black pepper, tossing to evenly coat.
Heat a large skillet over medium-high heat. Add 2 teaspoons olive oil. Once hot, add pork; saute for about 4 minutes, tossing to brown all sides. Remove pork from pan and keep warm.
Reduce heat to medium. Add 1 Tablespoon olive oil to pan. Add onion, garlic, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 4 minutes, or until onions are soft.
Stir in flour, tomato paste, thyme, and paprika. Whisk together and cook for a minute, making sure the flour is fully incorporated, and almost forms a paste.
Slowly whisk in chicken broth to the pan, add vinegar, and bring to a boil. Add pork back to the pan, and reduce heat and simmer for about 5 minutes, until the pork is cooked through.
Remove from heat and stir in sour cream until smooth and creamy.
Serve over egg noodles or your preferred side dish, garnishing with fresh parsley if desired.

Notes

Adapted from Cooking Light

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin Sellin

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Course: Dinner Recipes

Cuisine: American

Servings: 4

Calories: 324

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