Hungarian Paprikás

Hungary is well-known for its sweetly aromatic paprika, and Silvena Rowe puts it to good use in this hearty casserole
By Silvena Rowe
Hungarian Paprikás
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 2 x 400 g pork fillets
  • 1 onion, chopped
  • 3 tbsp vegetable oil
  • 1 tsp sweet paprika
  • 2 green peppers, thinly sliced into rings
  • 1 tomato, chopped
  • 300 ml soured cream
  • freshly ground sea salt and black pepper

To garnish

  • soured cream, to garnish
  • plain boiled rice, to serve


1. Dice the pork into 3cm cubes. Heat the oil in a large casserole pan set over a moderate heat. Add the onion and fry until golden. Stir in the paprika, away from the heat, and pour in 100ml water.

2. Return the pan to the heat and simmer for 2-3 minutes. Add the meat, season well, and cover and simmer for 30-40 minutes.

3. By now the sauce should have thickened to a syrupy consistency. Tip in the sliced peppers and tomato and cook for another 5-6 minutes.

4. Stir in sour cream and reheat. Serve hot, with a dollop of sour cream. Accompany with plain boiled rice.

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