Hungarian Pork Paprikash Recipe

Name: Hungarian Pork Paprikash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless pork shoulder, trimmed of fat and cut into large chunks; 2 tablespoons sunflower oil, plus extra if needed; 1 large onion, finely chopped; 1 1/2 pounds baby bella mushrooms, sliced; 1 tablespoon smoked paprika; 1 tablespoon dry dill; 1 tablespoon cornstarch; 1 cup condensed cream of mushroom soup, low sodium; 2 red bell peppers, halved lengthwise, seeded, and diced; 4 tablespoons Greek yogurt; 10 ounces dry egg noodles; 2 tablespoons butter; salt; fresh ground black pepper; chopped chives, to serve

Servings: persons

1 1/2 pounds boneless pork shoulder, trimmed of fat and cut into large chunks
2 tablespoons sunflower oil, plus extra if needed
1 large onion, finely chopped
1 1/2 pounds baby bella mushrooms, sliced
1 tablespoon smoked paprika
1 tablespoon dry dill
1 tablespoon cornstarch
1 cup condensed cream of mushroom soup, low sodium
2 red bell peppers, halved lengthwise, seeded, and diced
4 tablespoons Greek yogurt
10 ounces dry egg noodles
2 tablespoons butter
salt
fresh ground black pepper
chopped chives, to serve

1
Season the pork with salt and pepper. Heat the oil in a large skillet over high heat. Lower the heat to medium, add the pork and fry 3 to 5 minutes until brown on all sides, working in batches to avoid overcrowding in the pan, and adding extra oil if necessary. Use a slotted spoon to transfer the pork to the slow cooker as it browns.
2
Add the onion to the skillet and fry, stirring, 3 to 5 minutes until soft. Add the mushrooms, sprinkle with salt, and fry 5 to 8 minutes until all the liquid is absorbed. Sprinkle the paprika and dill over the mushrooms and stir 30 seconds.
3
Put the cornstarch and 2 tablespoons cold water in a small bowl and whisk until smooth. Add the cornstarch paste and mushroom soup to the pan and bring to a boil, scraping the bottom of the pan. Pour the mixture into the cooker and stir well. Season lightly with salt and pepper.
4
Cover the cooker with the lid and cook on LOW 8 hours. Stir in the peppers and yogurt. Switch the cooker to HIGH, re-cover and cook 30 minutes until the pork and peppers are tender.
5
Twenty minutes before serving, bring a large pot of salted water to boil, add the egg noodles and cook to package directions. Drain well, shaking off any excess water, then return the noodles to the hot pot, add the butter, and stir until it melts.
6
Spoon the paprikash over the noodles and season with a little more salt and pepper, if you like. Sprinkle with chives and serve.

884

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds boneless pork shoulder, trimmed of fat and cut into large chunks, 2 tablespoons sunflower oil, plus extra if needed, 1 large onion, finely chopped, 1 1/2 pounds baby bella mushrooms, sliced, and more.

Yes, Hungarian Pork Paprikash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Pork Paprikash

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