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Sertés Gombapaprikás (Creamy Pork Mushroom Paprikás)

Posted on August 8, 2025

This Hungarian Sertés Gombapaprikás (Creamy Pork Mushroom Paprikás) is a rich, comforting dish that combines tender pork, earthy mushrooms, and the distinctive flavor of Hungarian paprika, all finished with a luscious sour cream sauce. It’s a lesser-known cousin of the classic Chicken Paprikash but equally delicious. Here’s how to make it:


Table of Contents

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  • Ingredients (serves 4)
  • Instructions
  • Tips for Authentic Flavor

Ingredients (serves 4)

  • 500g (1 lb) pork shoulder or loin, cut into bite-sized cubes

  • 250g (9 oz) mushrooms (button or cremini), sliced

  • 1 large onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tbsp sweet Hungarian paprika (essential for authentic flavor!)

  • 1 tsp smoked paprika (optional, for depth)

  • 1 tbsp tomato paste

  • 1 green bell pepper, diced (optional)

  • 1 cup chicken or pork broth

  • 200ml (¾ cup) sour cream (tejföl in Hungarian)

  • 1 tbsp flour (to thicken)

  • 2 tbsp lard or oil (traditional)

  • Salt and black pepper to taste

  • 1 bay leaf

  • Fresh parsley or dill for garnish


Instructions

  1. Sauté the Onion & Pork

    • Heat lard or oil in a heavy pot (like a Dutch oven).

    • Add the onion and cook until soft and golden.

    • Add the pork cubes and brown on all sides (about 5-7 minutes).

  2. Add Paprika & Mushrooms

    • Stir in the garlic, sweet paprika, and smoked paprika (if using). Cook for 1 minute to release flavors (don’t let it burn!).

    • Add mushrooms (and bell pepper if using) and cook until mushrooms soften (5 minutes).

  3. Deglaze & Simmer

    • Mix in tomato paste, then pour in broth and add the bay leaf.

    • Cover and simmer on low heat for 30-40 minutes, until pork is tender.

  4. Finish with Sour Cream

    • In a small bowl, whisk sour cream with flour until smooth.

    • Stir a ladle of the hot stew into the sour cream to temper it (prevents curdling), then pour everything back into the pot.

    • Simmer gently for 5 more minutes until creamy. Season with salt and pepper.

  5. Serve

    • Garnish with fresh parsley or dill.

    • Traditionally served with nokedli (Hungarian dumplings), egg noodles, or mashed potatoes to soak up the sauce.


Tips for Authentic Flavor

  • Paprika is key: Use high-quality Hungarian sweet paprika (like Szeged or Kalocsa).

  • Don’t rush the pork: Slow cooking ensures tenderness.

  • Sour cream substitute: Use crème fraîche if tejföl is unavailable.

This dish is hearty, creamy, and packed with umami from the mushrooms—perfect for chilly nights! Let me know if you’d like a recipe for nokedli to pair with it. 😊

1 thought on “Sertés Gombapaprikás (Creamy Pork Mushroom Paprikás)”

  1. Carol Ferancy says:
    August 10, 2025 at 5:54 pm

    Can you send this to my e-mail?

    Reply

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