Heat oil in a large skillet or Dutch oven over medium-high heat.
Brown the pork on all sides. Remove and set aside.
2. Cook Onions & Paprika
In the same pan, sauté onion until soft and translucent.
Remove from heat briefly and stir in paprika (prevents burning).
Add garlic and cook 30 seconds.
3. Add Mushrooms & Broth
Return pork to the pan.
Add mushrooms, broth, and caraway seeds if using.
Bring to a simmer, cover, and cook 45–60 minutes, until pork is tender.
4. Make it Creamy
In a small bowl, mix sour cream with flour (if using) for a smooth texture.
Stir into the pork and mushroom mixture.
Simmer gently 5–10 more minutes, do not boil, to avoid curdling the sour cream.
5. Serve
Garnish with fresh parsley.
Serve with spaetzle, egg noodles, mashed potatoes, or rice.
💡 Tips
Use sweet Hungarian paprika for authentic flavor; smoked paprika gives a slightly different twist.
For extra richness, stir in 1 tablespoon butter before serving.
Leftovers taste even better the next day after flavors meld.
I can also give you a quick stovetop version that cooks in under 40 minutes while keeping the pork tender and the sauce creamy. Do you want me to share that?
