Sertés Gombapaprikás (Creamy Pork Mushroom Paprikás)

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:

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. 😊