Marys Paprika Pork In A Pot Recipes

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MARY'S PAPRIKA PORK IN A POT



Mary's paprika pork in a pot image

Delicious and simple paprika pork dish, easy to make, great for home freezing

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 5

3 onions , thinly sliced
600g pork fillet
2 tbsp paprika
300ml/½ pint chicken or vegetable stock
100ml crème fraîche (about half a tub)

Steps:

  • Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
  • Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
  • Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.

Nutrition Facts : Calories 357 calories, Fat 18.7 grams fat, SaturatedFat 7.6 grams saturated fat, Carbohydrate 11.3 grams carbohydrates, Fiber 1.3 grams fiber, Protein 36.5 grams protein, Sodium 0.52 milligram of sodium

PAPRIKA PORK



Paprika pork image

This superhealthy pork one-pot is a midweek miracle. Serve with rice or noodles for an everyday favourite

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 9

1 tbsp olive oil
2 onions, finely sliced
400g pork fillet, trimmed of any fat, cut into thick strips
250g pack mushroom, sliced
1 ½ tbsp smoked paprika
1 tbsp tomato purée
200ml chicken stock
100ml soured cream
egg noodles, tagliatelle or rice, to serve

Steps:

  • Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.
  • Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.

Nutrition Facts : Calories 257 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.35 milligram of sodium

CREAMY PAPRIKA PORK



Creamy Paprika Pork image

When I was little, I would often ask my mom to make "favorite meat." She knew I was requesting this homey pork recipe. It's been in my family for more than 30 years and it's still a favorite! -Alexandra Barnett, Forest, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pork tenderloin (1 pound), cut into 1-inch cubes
1 teaspoon all-purpose flour
4 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
3/4 cup heavy whipping cream
Hot cooked egg noodles or rice
Minced fresh parsley, optional

Steps:

  • Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.

Nutrition Facts : Calories 320 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 524mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

PAPRIKA PORK IN A POT



Paprika Pork in a Pot image

This was from my BBC Good Food Magazine a year or so ago. It is so easy to do and is delicious either served over white bean and garlic puree, or egg noodles. Being a low carber, I frequently have it over sauteed spinach with a little garlic added. TRY to get the creme fraiche, in the States I usually find it in the deli section with specialty cheeses. This also freezes very well.

Provided by A la Carte

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
3 medium onions, thinly sliced
21 ounces pork fillets
2 tablespoons paprika
1/2 pint chicken stock
100 ml creme fraiche
2 teaspoons cornstarch, to thicken

Steps:

  • Heat 2T of oil in a heavy pan, add onions and fry for 10-15 min, stirring occasionally until softened and lightly colored.
  • Cut the pork in to chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over.
  • Stir in the paprika, cook briefly, then add the stock and bring to a boil.
  • Cover and cook for 35 min, until the pork is tender.
  • Stir in the crème fraiche and cornstarch and simmer for a further 2 minutes.

Nutrition Facts : Calories 409.5, Fat 23.7, SaturatedFat 9.3, Cholesterol 130.5, Sodium 175.3, Carbohydrate 14.3, Fiber 2.5, Sugar 4.9, Protein 34.6

PORK PAPRIKASH



Pork Paprikash image

Tender cubes of pork tenderloin make this satisfying Hungarian-style dish easy enough to make on a weeknight. Two kinds of paprika-sweet and smoked-gives the sauce extra depth of flavor, while a bit of cayenne lends a subtle kick of heat. Make this a meal by serving it over egg noodles or pappardelle, topped with a dollop of sour cream and a sprinkling of fresh dill.

Provided by Justin Chapple

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt and freshly ground black pepper
4 tablespoons canola oil
One 1 1/2-pound pork tenderloin, cut into 1 1/2-inch pieces
2 tablespoons unsalted butter
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
2 tablespoons sweet paprika
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
One 15-ounce can crushed tomatoes
8 ounces egg noodles or pappardelle
1/4 cup sour cream, plus more for serving
Dill sprigs, for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
  • Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
  • Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
  • Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
  • Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.

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