Hungarian Creamy Pork Mushroom Paprikás (Sertés Gombapaprika)🇭🇺

🥘 Instructions:

1. Base flavor
   • Heat oil or lard in a heavy pot.
   • Sauté onion until soft and golden. Add garlic and stir briefly.
2. Cook the pork
   • Add pork cubes, season with salt and pepper, and brown on all sides.
3. Add paprika & vegetables
   • Remove pot from heat briefly (to prevent paprika from burning). Stir in the paprika(s) and caraway.
   • Add diced pepper, tomato, and mushrooms. Return to heat, mixing well.
4. Simmer
   • Pour in broth, cover, and let it simmer on low heat for about 40–50 minutes, until pork is tender.
5. Creamy finish
   • In a bowl, mix sour cream with flour (if using). Temper by adding a few spoonfuls of hot liquid from the pot, stirring well.
   • Stir this mixture back into the dish. Simmer gently (do not boil) for 5 minutes until creamy.
6. Serve
   • Sprinkle with parsley.
   • Traditionally served with nokedli (Hungarian dumplings) or buttered egg noodles.

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👉 This dish is the kind of homestyle comfort food you’d find in a Hungarian kitchen—rich, earthy, and satisfying.

Would you like me to also write up a step-by-step nokedli recipe so you can serve it the traditional way? 🇭🇺