Hungarian Creamy Pork Mushroom Paprikás (Sertés Gombapaprika)

Hungarian Creamy Pork Mushroom Paprikás (Sertés Gombapaprika)

Ingredients:

• 1 lb (450 g) pork shoulder or tenderloin, cut into bite-sized pieces
• 8 oz (225 g) mushrooms, sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp vegetable oil or butter
• 1 tbsp sweet paprika
• 1 tsp smoked paprika (optional)
• 1 cup (240 ml) chicken or vegetable broth
• 1/2 cup (120 ml) sour cream
• 1 tbsp flour (optional, for thickening)
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions:

1. Heat oil or butter in a large skillet or pot. Sauté onions and garlic until translucent.
2. Add pork pieces and brown on all sides.
3. Stir in sweet paprika and smoked paprika, cooking 1 minute (do not burn paprika).
4. Add mushrooms and cook 3–5 minutes until slightly softened.
5. Pour in broth, bring to a simmer, and cook 20–25 minutes until pork is tender.
6. Optional: Mix flour with a small amount of sour cream and stir into the pot to thicken.
7. Remove from heat and stir in remaining sour cream. Adjust salt and pepper.
8. Garnish with chopped parsley and serve hot with egg noodles, rice, or dumplings (nokedli).

Rich, creamy, and deeply comforting—classic Hungarian flavors in every bite.