This classic Hungarian-inspired dish features tender boneless pork simmered until fork-tender in a luxurious, velvety sauce. The star of the show is the vibrant paprika, which provides a warm, earthy sweetness balanced perfectly by the fresh, grassy notes of dried dill. Creamy sour cream is stirred in at the end to create a thick, comforting coating that clings to every bite. Its a hearty, protein-packed meal that feels both rustic and elegant. Ideal for weeknight dinners when you want something special without the fuss, this recipe pairs beautifully with egg noodles or traditional Hungarian dumplings (Nokedli). Its the kind of home-style cooking that warms the soul and brings everyone to the table.
Hungarian Pork In Paprika-Dill Sauce
Description
This classic Hungarian-inspired dish features tender boneless pork simmered until fork-tender in a luxurious, velvety sauce. The star of the show is the vibrant paprika, which provides a warm, earthy sweetness balanced perfectly by the fresh, grassy notes of dried dill. Creamy sour cream is stirred in at the end to create a thick, comforting coating that clings to every bite. Its a hearty, protein-packed meal that feels both rustic and elegant. Ideal for weeknight dinners when you want something special without the fuss, this recipe pairs beautifully with egg noodles or traditional Hungarian dumplings (Nokedli). Its the kind of home-style cooking that warms the soul and brings everyone to the table.Ingredients
Directions
-
Cut the pork into pieces approximately 4 to 5 inches in length.
-
On a sheet of waxed paper, mix the flour with salt and pepper.
-
Dredge the pork pieces in the seasoned flour mixture, shaking off any excess.
-
Set aside 2 tablespoons of the remaining flour mixture for the sauce.
-
Heat butter and olive oil in a large skillet over medium-high heat.
-
Brown the pork pieces on all sides. Add onions and garlic to the skillet and saut until onions are soft.
-
Stir in the paprika and cook for about 1 minute until fragrant.
-
Pour in the chicken broth mixture, scraping up any browned bits from the bottom of the skillet.
-
Cover the skillet and reduce heat to low. Simmer for 45 minutes, or until the meat is tender.
-
Meanwhile, in a small bowl, combine the sour cream, reserved flour mixture, and dried dill. Stir until smooth.
-
Once the meat is tender, stir the sour cream mixture into the skillet one tablespoon at a time.
-
Stir constantly until the sauce thickens. Do not allow the sauce to boil after adding the sour cream.
-
Serve hot with noodles, Hungarian dumplings, or mashed potatoes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 412.0kcal
- % Daily Value *
- Total Fat 23.8g37%
- Saturated Fat 8.5g43%
- Cholesterol 136.2mg46%
- Sodium 105.6mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 46.0g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sauce from splitting.
Ingredient Substitutions: You can use Hungarian hot paprika for a spicier version, or a mix of sweet and hot for depth. If you don't have chicken bouillon cubes, use 1 cup of homemade chicken stock.
Tip: To ensure the sauce doesn't curdle, add the sour cream mixture off the heat or keep the heat very low during the final thickening stage. Never boil sour cream sauces.
Variations: This recipe can be doubled easily. For added flavor, try adding a splash of dry white wine when deglazing the pan before adding the broth.
