Back to Pork Paprikash All Reviews for Pork Paprikash - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pork Paprikash Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist Coarse salt and ground pepper 8 ounces wide egg noodles 1 tablespoon butter, cut into pieces 1 pork tenderloin (about 1 pound), excess fat and silver skin removed, halved lengthwise, then cut 2 tablespoons sweet paprika 2 tablespoons olive oil 1 medium onion, chopped 1 can (14 ounces) whole peeled tomatoes in juice 1/2 cup sour cream Chopped parsley, for garnish (optional)
Cook’s Notes This creamy stew usually takes hours to cook. Here, thanks to swiftly sauteed pieces of pork tenderloin, it’s on the table in less than a half hour.
Gallery Pork Paprikash
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Gallery
Pork Paprikash
Pork Paprikash
Pork Paprikash
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Recipe Summary
prep: 15 mins total: 25 mins
Servings: 4
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- Coarse salt and ground pepper 8 ounces wide egg noodles 1 tablespoon butter, cut into pieces 1 pork tenderloin (about 1 pound), excess fat and silver skin removed, halved lengthwise, then cut 2 tablespoons sweet paprika 2 tablespoons olive oil 1 medium onion, chopped 1 can (14 ounces) whole peeled tomatoes in juice 1/2 cup sour cream Chopped parsley, for garnish (optional)
Directions
Bring a large pot of salted waterto a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.
Meanwhile, in a medium bowl, combinepork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).
Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.
Remove skillet from heat, and stirin sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.
Cook’s Notes This creamy stew usually takes hours to cook. Here, thanks to swiftly sauteed pieces of pork tenderloin, it’s on the table in less than a half hour.
Cook’s Notes
This creamy stew usually takes hours to cook. Here, thanks to swiftly sauteed pieces of pork tenderloin, it’s on the table in less than a half hour.
Reviews (29)
Add Rating & Review 139 Ratings 5 star values: 18 4 star values: 31 3 star values: 59 2 star values: 26 1 star values: 5
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Reviews (29)
Add Rating & Review 139 Ratings 5 star values: 18 4 star values: 31 3 star values: 59 2 star values: 26 1 star values: 5
Add Rating & Review
139 Ratings 5 star values: 18 4 star values: 31 3 star values: 59 2 star values: 26 1 star values: 5
139 Ratings 5 star values: 18 4 star values: 31 3 star values: 59 2 star values: 26 1 star values: 5
139 Ratings 5 star values: 18 4 star values: 31 3 star values: 59 2 star values: 26 1 star values: 5
5 star values: 18 4 star values: 31 3 star values: 59 2 star values: 26 1 star values: 5
Martha Stewart Member Rating: Unrated 09/29/2014 To finish: so that the paprika melts in the fat for full flavour. Be careful not to burn the paprika. Then add the meat and finish cooking. You will have a nice thick sauce as very little if any, etra liquid will be neexed. With pork tenderloin you may need a bit but add spari gly, little by little so as not to over liquify. To thicken sauce if needed , use immersion blender or blender to liqufy onions etc into sauce. Add back to meat and add sour cream. Add salt to taste. Martha Stewart Member Rating: Unrated 09/29/2014 I am sure that this recipie tastes fine but, as a Hungarian, Yhis is not the way ro cook paprikash anything, and I would hesitate to call it such. More often than not we do not brown meat for paprikash as it a) gets a great color from the paprika and b) we want some moisture from the meat to help create the sauce. This way we don't have to add much water or stock. We add a tomato or two and some green pepper to add flavour. We also sautee the onions in oil or fat then add paprika to this mixture Martha Stewart Member Rating: Unrated 09/04/2013 Thanks a lot for this wonderful recipe, my boyfriend enjoyed it a lot. I made my own corrections, adding some mushrooms, garlic, riped tomatoes instead of whole ones, cream instead of sour cream and served with some Parmesan . Amazing Martha Stewart Member Rating: Unrated 07/11/2013 I thought this was delicious, however just wanted to note that I had to simmer (low boil really) at the end for 15-20 minutes for the sauce to thicken. Would still make it again, but was surprised no other reviews mentioned this. I followed the given measurements but after 2-4 minutes it was completely watery and the tomatoes hadn't broken down at all. Martha Stewart Member Rating: 5 stars 06/10/2013 So fast and easy. My whole family (including kids, 6 and 9) loved this meal. The meat was tender (and even more so the next day) and the sauce so flavorful. Made exactly as the recipe reads, though I did double it, with a 28-oz. can of tomatoes. Martha Stewart Member Rating: 4 stars 12/05/2011 I have made this twice so far. The first time I made it exactly as the recipe states except I used some chicken stock instead of water...it was delicious. Just made it again tonight but switched it up using things I needed to use up from my fridge. I used chicken, veggie stock, crushed tomatoes and used half sweet paprika and half smoked paprika...it was even better this way! Recipe is a keeper and is easy to modify to your taste...and it tastes great left over, can't wait to eat it tomorrow! Martha Stewart Member Rating: Unrated 09/29/2010 I just must try this recipe really soon. I have always made it with a three to four pound pork roast in my pressure cooker and have not made it in years, because it was just too much food.......... wow and can not wait to try this shorter, smaller version. Martha Stewart Member Rating: Unrated 06/03/2010 Absolutely delicious Martha Stewart Member Rating: Unrated 05/22/2010 This was really delicious, but I used smoked paprika since I love it. The flavors were great, and the pork was nice and tender. Martha Stewart Member Rating: Unrated 03/14/2010 I've made Chicken Paprika hundreds of times, now I'll try pork Martha Stewart Member Rating: Unrated 01/24/2010 IMO is a non-dairy sour cream substitite. You can usually find it in the dairy case next to the sour cream. Martha Stewart Member Rating: Unrated 07/15/2009 Loved this recipe! I cut it in half since it was just my hubby and I, and was sorry I did, there weren't any leftovers for lunch the next day. I can't wait to make this again - the full batch! Martha Stewart Member Rating: Unrated 12/17/2008 Phylblade, I think what CathyWren refers to by IMO is this: Isomaltooligosaccharide (IMO-500): This is derived from refined corn starch. It is a substitute for sugar. It is used in carbonic and lactic acid drinks, fruit drinks, confectionery, dairy products, health care products and pharmaceuticals. (All info found by googling IMO non dairy.) Martha Stewart Member Rating: Unrated 12/13/2008 we need put how many water on it? Martha Stewart Member Rating: Unrated 12/13/2008 we need put how many water on it?? Martha Stewart Member Rating: Unrated 12/11/2008 CathyWren, what is IMO? Martha Stewart Member Rating: Unrated 12/10/2008 they say on the rest of the comments that it's 1/2 cup water Martha Stewart Member Rating: Unrated 12/10/2008 how many cups of water? Martha Stewart Member Rating: Unrated 12/09/2008 I made it for dinner tonight with cut up chicken breasts instead of pork. Loved it! Martha Stewart Member Rating: Unrated 12/09/2008 Thank you Adina, will try it this week... Martha Stewart Member Rating: Unrated 12/09/2008 Adina from Everyday Food here! Thanks to everyone who pointed out the missing water measurement. In step 3, you should add 1/2 cup water. The recipe will be corrected shortly. Martha Stewart Member Rating: Unrated 12/09/2008 Probably about 1 or 1.5 cup water or use chicken/veggie broth Martha Stewart Member Rating: Unrated 12/09/2008 It works really well with chicken - and I use a sweet onion instead of a regular yellow one. Really tasty. Martha Stewart Member Rating: Unrated 12/09/2008 Why use sour cream at all, why not use non fat plain yogurt, it works well. Martha Stewart Member Rating: Unrated 12/09/2008 My family's Hungarian. Mom use to use IMO in her paprikash recipes, so non-dair is probably ok. Also, the dish is originally made with chicken, so chicken's fine! What I wonder is how about using low-fat sour cream? Wonder if it would change any of the properties...? Also, wouldn't it be great if the recipes on Martha's site listed nutritional info? Martha Stewart Member Rating: Unrated 12/09/2008 Could this be done with chicken? Martha Stewart Member Rating: Unrated 12/09/2008 Yes I noticed that font error as well. Also, I'm lactose intolerant, would it be just as good without the sour cream...I hate those "non dairy" substitutes. Or could I add something different? Corn starch to thicken it?? Martha Stewart Member Rating: Unrated 12/06/2008 The water measuremetn isn't clear. It appears there was a glitch causing a font error. Please update soon.Martha Stewart Member
Rating: Unrated 09/29/2014
To finish: so that the paprika melts in the fat for full flavour. Be careful not to burn the paprika. Then add the meat and finish cooking. You will have a nice thick sauce as very little if any, etra liquid will be neexed. With pork tenderloin you may need a bit but add spari gly, little by little so as not to over liquify. To thicken sauce if needed , use immersion blender or blender to liqufy onions etc into sauce. Add back to meat and add sour cream. Add salt to taste.
Rating: Unrated
I am sure that this recipie tastes fine but, as a Hungarian, Yhis is not the way ro cook paprikash anything, and I would hesitate to call it such. More often than not we do not brown meat for paprikash as it a) gets a great color from the paprika and b) we want some moisture from the meat to help create the sauce. This way we don’t have to add much water or stock. We add a tomato or two and some green pepper to add flavour. We also sautee the onions in oil or fat then add paprika to this mixture
Rating: Unrated 09/04/2013
Thanks a lot for this wonderful recipe, my boyfriend enjoyed it a lot. I made my own corrections, adding some mushrooms, garlic, riped tomatoes instead of whole ones, cream instead of sour cream and served with some Parmesan . Amazing
Rating: Unrated 07/11/2013
I thought this was delicious, however just wanted to note that I had to simmer (low boil really) at the end for 15-20 minutes for the sauce to thicken. Would still make it again, but was surprised no other reviews mentioned this. I followed the given measurements but after 2-4 minutes it was completely watery and the tomatoes hadn’t broken down at all.
Rating: 5 stars 06/10/2013
So fast and easy. My whole family (including kids, 6 and 9) loved this meal. The meat was tender (and even more so the next day) and the sauce so flavorful. Made exactly as the recipe reads, though I did double it, with a 28-oz. can of tomatoes.
Rating: 5 stars
Rating: 4 stars 12/05/2011
I have made this twice so far. The first time I made it exactly as the recipe states except I used some chicken stock instead of water…it was delicious. Just made it again tonight but switched it up using things I needed to use up from my fridge. I used chicken, veggie stock, crushed tomatoes and used half sweet paprika and half smoked paprika…it was even better this way! Recipe is a keeper and is easy to modify to your taste…and it tastes great left over, can’t wait to eat it tomorrow!
Rating: 4 stars
Rating: Unrated 09/29/2010
I just must try this recipe really soon. I have always made it with a three to four pound pork roast in my pressure cooker and have not made it in years, because it was just too much food………. wow and can not wait to try this shorter, smaller version.
Rating: Unrated 06/03/2010
Absolutely delicious
Rating: Unrated 05/22/2010
This was really delicious, but I used smoked paprika since I love it. The flavors were great, and the pork was nice and tender.
Rating: Unrated 03/14/2010
I’ve made Chicken Paprika hundreds of times, now I’ll try pork
Rating: Unrated 01/24/2010
IMO is a non-dairy sour cream substitite. You can usually find it in the dairy case next to the sour cream.
Rating: Unrated 07/15/2009
Loved this recipe! I cut it in half since it was just my hubby and I, and was sorry I did, there weren’t any leftovers for lunch the next day. I can’t wait to make this again - the full batch!
Rating: Unrated 12/17/2008
Phylblade, I think what CathyWren refers to by IMO is this: Isomaltooligosaccharide (IMO-500): This is derived from refined corn starch. It is a substitute for sugar. It is used in carbonic and lactic acid drinks, fruit drinks, confectionery, dairy products, health care products and pharmaceuticals. (All info found by googling IMO non dairy.)
Rating: Unrated 12/13/2008
we need put how many water on it?
we need put how many water on it??
Rating: Unrated 12/11/2008
CathyWren, what is IMO?
Rating: Unrated 12/10/2008
they say on the rest of the comments that it’s 1/2 cup water
how many cups of water?
Rating: Unrated 12/09/2008
I made it for dinner tonight with cut up chicken breasts instead of pork. Loved it!
Thank you Adina, will try it this week…
Adina from Everyday Food here! Thanks to everyone who pointed out the missing water measurement. In step 3, you should add 1/2 cup water. The recipe will be corrected shortly.
Probably about 1 or 1.5 cup water or use chicken/veggie broth
It works really well with chicken - and I use a sweet onion instead of a regular yellow one. Really tasty.
Why use sour cream at all, why not use non fat plain yogurt, it works well.
My family’s Hungarian. Mom use to use IMO in her paprikash recipes, so non-dair is probably ok. Also, the dish is originally made with chicken, so chicken’s fine! What I wonder is how about using low-fat sour cream? Wonder if it would change any of the properties…? Also, wouldn’t it be great if the recipes on Martha’s site listed nutritional info?
Could this be done with chicken?
Yes I noticed that font error as well. Also, I’m lactose intolerant, would it be just as good without the sour cream…I hate those “non dairy” substitutes. Or could I add something different? Corn starch to thicken it??
Rating: Unrated 12/06/2008
The water measuremetn isn’t clear. It appears there was a glitch causing a font error. Please update soon.
All Reviews for Pork Paprikash
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork Paprikash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
