Hungarian Creamy Pork Mushroom Paprikás (Sertés Gombapaprika)🇭🇺

Instructions

1. Sauté onions:
   • Heat oil in a large pan over medium heat.
   • Cook onions until soft and translucent. Add garlic and cook 1 more minute.
2. Cook pork:
   • Add pork pieces, season with salt and pepper.
   • Brown on all sides for 5–7 minutes.
3. Add paprika and mushrooms:
   • Remove pan from heat briefly, stir in paprika to prevent burning.
   • Add mushrooms and cook 2–3 minutes.
4. Simmer:
   • Pour in broth, bring to a simmer.
   • Cover and cook 20–25 minutes until pork is tender.
5. Add sour cream:
   • In a small bowl, mix sour cream with a few spoonfuls of hot sauce from the pan (to prevent curdling).
   • Stir into the pan, heat gently, do not boil. Optional: whisk in 1 tsp flour to thicken sauce.
6. Serve:
   • Garnish with fresh parsley.
   • Traditionally served with egg noodles (nokedli), mashed potatoes, or rice.

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🇭🇺 Tip: For a richer flavor, let the dish rest for 30 minutes before serving—it lets the paprika and sour cream meld beautifully.

If you want, I can also give a faster, one-pan version that’s creamy, tender, and ready in under 40 minutes.

Do you want me to do that?