Best 8 Marys Paprika Pork In A Pot Recipes

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Craving a hearty and flavorful dish that's easy to make? Look no further than Mary's Paprika Pork in a Pot, a classic Hungarian recipe that combines succulent pork, aromatic paprika, and a medley of vegetables in a rich, savory sauce. This one-pot wonder is a perfect weeknight meal, requiring minimal effort and delivering maximum flavor.

In this comprehensive guide, we'll walk you through two variations of Mary's Paprika Pork in a Pot: a traditional version and a slow cooker adaptation. The traditional method involves searing the pork and vegetables in a large pot before simmering them in a flavorful broth infused with paprika, garlic, and caraway seeds. The result is a tender and juicy pork dish with a rich, paprika-infused sauce that pairs perfectly with mashed potatoes, dumplings, or rice.

For those who prefer a hands-off approach, the slow cooker version offers a convenient alternative. Simply brown the pork and vegetables in a skillet, then transfer everything to a slow cooker. Add the broth, paprika, and seasonings, and let the slow cooker do the rest of the work. The result is a fall-apart tender pork dish that's perfect for busy weeknights or lazy weekends.

Both variations of Mary's Paprika Pork in a Pot are incredibly versatile and can be customized to your liking. Feel free to adjust the amount of paprika and caraway seeds to suit your taste preferences, or add other vegetables like bell peppers, mushrooms, or zucchini. Serve it with a dollop of sour cream or yogurt for an extra touch of richness and tang.

So gather your ingredients, put on your apron, and let's embark on a culinary journey to Hungary with Mary's Paprika Pork in a Pot. Get ready to tantalize your taste buds with this comforting and flavorful dish that's sure to become a family favorite.

Here are our top 8 tried and tested recipes!

PAPRIKA PORK



Paprika pork image

This superhealthy pork one-pot is a midweek miracle. Serve with rice or noodles for an everyday favourite

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 9

1 tbsp olive oil
2 onions, finely sliced
400g pork fillet, trimmed of any fat, cut into thick strips
250g pack mushroom, sliced
1 ½ tbsp smoked paprika
1 tbsp tomato purée
200ml chicken stock
100ml soured cream
egg noodles, tagliatelle or rice, to serve

Steps:

  • Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.
  • Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.

Nutrition Facts : Calories 257 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.35 milligram of sodium

CREAMY PAPRIKA PORK



Creamy Paprika Pork image

When I was little, I would often ask my mom to make "favorite meat." She knew I was requesting this homey pork recipe. It's been in my family for more than 30 years and it's still a favorite! -Alexandra Barnett, Forest, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pork tenderloin (1 pound), cut into 1-inch cubes
1 teaspoon all-purpose flour
4 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
3/4 cup heavy whipping cream
Hot cooked egg noodles or rice
Minced fresh parsley, optional

Steps:

  • Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.

Nutrition Facts : Calories 320 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 524mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

MARY'S PAPRIKA PORK IN A POT



Mary's paprika pork in a pot image

Delicious and simple paprika pork dish, easy to make, great for home freezing

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 5

3 onions , thinly sliced
600g pork fillet
2 tbsp paprika
300ml/½ pint chicken or vegetable stock
100ml crème fraîche (about half a tub)

Steps:

  • Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
  • Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
  • Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.

Nutrition Facts : Calories 357 calories, Fat 18.7 grams fat, SaturatedFat 7.6 grams saturated fat, Carbohydrate 11.3 grams carbohydrates, Fiber 1.3 grams fiber, Protein 36.5 grams protein, Sodium 0.52 milligram of sodium

PAPRIKA PORK IN A POT



Paprika Pork in a Pot image

Delicious and simple paprika pork dish, easy to make, great for home freezing. Can be frozen for up to 3 months. Great served with mashed potatoes.

Provided by English_Rose

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 onions, thinly sliced
2 garlic cloves, crushed
4 ounces mushrooms, sliced
1 1/4 lbs pork fillets
2 tablespoons smoked paprika
1 1/4 cups chicken stock
salt and pepper
7 tablespoons creme fraiche

Steps:

  • Heat 2 tbsp oil in a pan add the onions and garlic and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
  • Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over.
  • Stir in the paprika and mushrooms, cook briefly, then add the stock and bring to the boil.
  • Cover and cook for 30 minutes, until the pork is tender.
  • Stir in the crème fraîche and simmer for a further 2 minutes.
  • (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.)
  • If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.

Nutrition Facts : Calories 352.1, Fat 17.2, SaturatedFat 8.5, Cholesterol 127.5, Sodium 194.8, Carbohydrate 15.1, Fiber 2.8, Sugar 5.6, Protein 34.5

PORK PAPRIKASH



Pork Paprikash image

Tender cubes of pork tenderloin make this satisfying Hungarian-style dish easy enough to make on a weeknight. Two kinds of paprika-sweet and smoked-gives the sauce extra depth of flavor, while a bit of cayenne lends a subtle kick of heat. Make this a meal by serving it over egg noodles or pappardelle, topped with a dollop of sour cream and a sprinkling of fresh dill.

Provided by Justin Chapple

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt and freshly ground black pepper
4 tablespoons canola oil
One 1 1/2-pound pork tenderloin, cut into 1 1/2-inch pieces
2 tablespoons unsalted butter
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
2 tablespoons sweet paprika
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
One 15-ounce can crushed tomatoes
8 ounces egg noodles or pappardelle
1/4 cup sour cream, plus more for serving
Dill sprigs, for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
  • Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
  • Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
  • Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
  • Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.

PORK PAPRIKASH



Pork Paprikash image

Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess to the dish. Buttered egg noodles soak up the sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 10

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)

Steps:

  • 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.

SLOW-COOKER SMOKED PAPRIKA PORK



Slow-Cooker Smoked Paprika Pork image

Add smoky flavor to your dinner with slow cooked paprika pork that's served with rice.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h45m

Yield 6

Number Of Ingredients 11

3 large cloves garlic, finely chopped
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
2 pork tenderloins (1 lb each)
1/2 cup whipping cream
2 pouches (8.8 oz each) microwavable long-grain and wild rice mix
2 slices bacon, crisply cooked, crumbled
Chopped fresh chives, if desired

Steps:

  • Spray 5- to 6-quart oval slow cooker with cooking spray. In small bowl, mix garlic, paprika, salt, cumin and pepper. Stir in oil. Pat pork dry with paper towels. Rub paprika mixture all over pork. Place in slow cooker.
  • Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 3 hours 30 minutes longer or until pork is very tender.
  • Remove pork from slow cooker to serving platter; cover to keep warm. Pour drippings from slow cooker into 12-inch skillet. Heat to boiling over medium-high heat. Stir in whipping cream. Boil until slightly thickened, about 6 to 7 minutes.
  • Meanwhile, cook rice in microwave as directed on package. Spoon rice around pork on platter. Drizzle sauce over pork. Sprinkle with bacon and chives.

Nutrition Facts : Calories 380, Carbohydrate 25 g, Fiber 1 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 840 mg

SOUR CREAM PAPRIKA PORK



Sour Cream Paprika Pork image

Make and share this Sour Cream Paprika Pork recipe from Food.com.

Provided by The Flying Chef

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

olive oil
2 (450 g) pork fillets (Also known as pork tenderloin just like steak, this is the fillet mignon of pork, it is more expensi)
flour
olive oil
30 -40 g butter
1 small onion, finely chopped
3 garlic cloves, Crushed
150 -200 g mushrooms, sliced (I use swiss brown but button mushrooms are fine)
1 tablespoon Worcestershire sauce
3 teaspoons tomato paste
1 1/2 teaspoons paprika
1 teaspoon chicken bouillon granule, concentrated (powder, cube or paste.. Mine is quite dense so you may have to adjust for taste depending on what yo)
180 ml sour cream
2 teaspoons lemon juice
1/4 cup water

Steps:

  • I make this a lot for me and my hubby I buy pork fillet that usually vary in weight from 420g-460g for the two of us and this is perfect for us.
  • Slice pork diagonally (allow 3-4 slices per person) and beat with a meat mallet to flatten slightly.
  • Heat some olive oil in a pan. Dust pork with flour and shake away any excess flour. Place pork in pan and cook until browned on both sides and tender.
  • For the Sauce.
  • Heat about a Tablespoon of olive oil in a pan, add onion and garlic and cook until soft. Add the butter to the pan along with the sliced mushrooms cook until mushrooms are tender.
  • Add Worcestershire sauce, tomato paste, paprika, water, chicken stock and lemon juice. Simmer for a few minutes and pour in sour cream stir until heated through.
  • To serve place sliced pork on plate and pour sauce over. I served mine with cauliflower mash and garlic butter vegetables.

Nutrition Facts : Calories 441.5, Fat 23.3, SaturatedFat 11.5, Cholesterol 177.5, Sodium 394.6, Carbohydrate 6.7, Fiber 1.1, Sugar 3.8, Protein 49.8

Tips:

  • To save time, use pre-cut pork cubes or strips.
  • If you don't have paprika on hand, you can substitute another spice blend, such as chili powder or cumin.
  • If you want a thicker sauce, add a cornstarch or flour slurry to the pot before serving.
  • Serve Mary's Paprika Pork with mashed potatoes, rice, or noodles.
  • Garnish with fresh parsley or cilantro for a pop of color and flavor.

Conclusion:

Mary's Paprika Pork is a classic Hungarian dish that is easy to make and packed with flavor. This one-pot meal is perfect for a weeknight dinner or a casual gathering with friends. With its tender pork, rich paprika sauce, and simple ingredients, this recipe is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting dish to add to your repertoire, give Mary's Paprika Pork a try. You won't be disappointed!

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