Pork Mince and Red Pepper Paprikash
Ground pork and sliced red peppers cook down with smoked paprika and a touch of sour cream to make a fast, saucy paprikash that is ready in under 30 minutes. The dish follows the core technique of Hungarian paprikash — building flavor with paprika-rich sauce — but uses mince for a quicker cook time. Serve it over egg noodles or rice.
Equipment
- Large frying pan
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
Ingredients
- 1 tablespoon olive oil extra virgin preferred
- 1 pound pork mince freshly ground for best flavor
- 1 cup onion finely chopped
- 2 cloves garlic minced
- 2 teaspoons smoked paprika Hungarian if available
- 1 cup red bell pepper diced
- 1 cup chicken broth low sodium
- ½ cup sour cream full-fat for richness
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Heat the olive oil in a large frying pan over medium heat.
- Add the onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the garlic and continue to sauté for another minute until fragrant.
- Add the pork mince and cook, breaking it up with a wooden spoon, until browned all over, about 5-7 minutes.
- Stir in the smoked paprika and diced red bell pepper. Cook for another 2 minutes to blend the flavors.
- Pour in the chicken broth, reduce the heat to a simmer, and let it cook for 5 minutes to allow the flavors to meld.
- Stir in the sour cream and season with salt and black pepper to taste. Cook for an additional 2 minutes until heated through.
- Garnish with fresh parsley before serving.
Notes
Lisa’s Tips:
- For a spicy kick, add a pinch of cayenne pepper when adding the paprika.
- This dish pairs beautifully with crusty bread or over a bed of rice to soak up the savory sauce.
Nutrition
Calories: 421kcalCarbohydrates: 9gProtein: 21gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 296mgPotassium: 549mgFiber: 2gSugar: 5gVitamin A: 2016IUVitamin C: 55mgCalcium: 67mgIron: 2mg
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