Pork Paprikash

Sunday was spent being lazy and that included surfing the internet and Pinterest for food ideas. That’s where I came across this Martha Stewart recipe. As a Brit, Delia is more likely to pop up when I’m searching for food ideas so I thought this may make a nice change. If you don’t have sweet paprika, you can substitute with other sorts of paprika but it will vary the taste a little.


Pork tenderloin, sliced or cubed
2 tbsp sweet paprika
1 tbsp groundnut oil
1 tbsp butter
1 onion, sliced
1 tin of chopped tomatoes
100ml (ish) crème fraiche

First of all, place the pork in a bowl with a tablespoon of the paprika and mix to coat the pork. I used the wok to fry the pork  as it does keep the meat a lot more moist than a skillet or frying pan in my experience. Heat the oil and brown the pork on all sides. Remove from pan and keep warm.


Melt the butter and fry the onions until softened, then toss in the rest of the paprika, stir well and add the tomatoes. At this point I also added the pork, in hindsight I would actually add this much closer to the end as it was thinly sliced and did not need any more cooking, if you use larger or cubed pork add it back to the dish now. Allow the sauce to simmer for 5 or so minutes until it has thickened, stir in the crème fraiche and return the pork to the pan with the sauce, ensure it is all heated through and then serve over pasta or noodles. In this case the Shopping Fairy forgot to buy any pasta so we had to use macaroni as it was all we had, this dish would work much better with spaghetti or similar.


I was a little disappointed with the flavour, it was nice enough but not wow-worthy so I don’t think I’ll be rushing to try any more Martha recipes just yet.  Next time  I cook this I’ll also be making sure I have sweet paprika in store and I’ll add some garlic and a handful of sliced mushrooms. Any other suggestions welcome in the comments below!



2 thoughts on “Pork Paprikash

  1. Sweet paprika is such a mild spice. I find it hard to depend on for that “wow” factor you had mentioned. It’s great for color though. I 100% agree with the garlic and mushrooms. Maybe some chicken stock and white pepper as well? I was also trying to think of a herb you could get away with using…the only one coming to mind is thyme. It wouldn’t take much, but it just might add that little bit of something.

    On a different note, I can’t stand it when I realize I forgot to buy something at the store!


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