Pork Paprikash

PersonalPoints™ per serving
Total Time
1 hr 13 min
15 min
58 min
In Hungary, however, Paprika is an important element in many traditional dishes, where it is added with a generous hand.


All-purpose flour

1 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked lean pork tenderloin

1 pound(s), trimmed of all visible fat and cut into 3⁄4-inch chunks

Olive oil

2 tsp

Uncooked red onion(s)

1 medium, chopped

Green pepper(s)

1 large, seeded and coarsely chopped


1 Tbsp, preferably Hungarian

Reduced-sodium chicken broth

¾ cup(s)

Light sour cream

3 tsp

Cooked egg noodles

4 cup(s), (about 1⁄2 pound dry)


  1. Combine the flour, salt, and pepper in a zip-close plastic bag. Add the pork and shake to evenly coat.
  2. Heat the oil in a large nonstick skillet over medium heat. Add half of pork and cook until lightly browned on all sides, about 4 minutes. Transfer to a plate. Repeat with the remaining pork.
  3. Add the onion and bell pepper to the skillet. Cook, stirring frequently, until the onion is translucent, about 4 minutes. Stir in the paprika and cook, stirring constantly, until fragrant, about 20 seconds.
  4. Return the pork with any accumulated juices to the skillet. Stir in the broth and bring to a boil. Reduce the heat and simmer, covered, until the pork is tender, 20–25 minutes. Remove from the heat, then stir in the sour cream. Serve over the egg noodles. Yields 3⁄4 cup paprikash with 1 cup noodles per serving.


Open the spice cupboard in just about any home and you are likely to come across a jar of paprika—a deep-reddish powder made from the capsicum pepper. It is most often sprinkled on food to lend a bit of color.It is available both sweet and hot, but the sweet variety is most commonly used. For the highest-quality paprika, look for the Hungarian variety in a decorative red and white metal container that says “Pride of Szeged.”