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)
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500g (1 lb) pork shoulder or loin, cut into bite-sized cubes
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250g (9 oz) mushrooms (button or cremini), sliced
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1 large onion, finely chopped
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2 cloves garlic, minced
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2 tbsp sweet Hungarian paprika (essential for authentic flavor!)
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1 tsp smoked paprika (optional, for depth)
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1 tbsp tomato paste
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1 green bell pepper, diced (optional)
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1 cup chicken or pork broth
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200ml (¾ cup) sour cream (tejföl in Hungarian)
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1 tbsp flour (to thicken)
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2 tbsp lard or oil (traditional)
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Salt and black pepper to taste
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1 bay leaf
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Fresh parsley or dill for garnish
Instructions
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Sauté the Onion & Pork
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Heat lard or oil in a heavy pot (like a Dutch oven).
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Add the onion and cook until soft and golden.
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Add the pork cubes and brown on all sides (about 5-7 minutes).
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Add Paprika & Mushrooms
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Stir in the garlic, sweet paprika, and smoked paprika (if using). Cook for 1 minute to release flavors (don’t let it burn!).
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Add mushrooms (and bell pepper if using) and cook until mushrooms soften (5 minutes).
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Deglaze & Simmer
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Mix in tomato paste, then pour in broth and add the bay leaf.
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Cover and simmer on low heat for 30-40 minutes, until pork is tender.
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Finish with Sour Cream
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In a small bowl, whisk sour cream with flour until smooth.
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Stir a ladle of the hot stew into the sour cream to temper it (prevents curdling), then pour everything back into the pot.
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Simmer gently for 5 more minutes until creamy. Season with salt and pepper.
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Serve
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Garnish with fresh parsley or dill.
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Traditionally served with nokedli (Hungarian dumplings), egg noodles, or mashed potatoes to soak up the sauce.
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Tips for Authentic Flavor
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Paprika is key: Use high-quality Hungarian sweet paprika (like Szeged or Kalocsa).
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Don’t rush the pork: Slow cooking ensures tenderness.
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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. 😊
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