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Hungarian Papricash

A light and fragrant Hungarian home favourite, made with lean pork fillets and using sweet noble paprika and finished with a dollop of sour cream.


  • To garnish


  • 1.

    Dice meat to small cubes, about 3 cm. Add the onion and sauté in oil until golden. Remove from heat and add paprika, plus 100ml water.

  • 2.

    Return to bubble for 2-3 minutes. Add meat and season. Cover and simmer for 30-40 minutes, until sauce has thickened, stirring frequently. Add sliced peppers and tomato and cook for another 5-6 minutes.

  • 3.

    Stir in sour cream, let it bubble briefly. Serve hot with a dollop of sour cream and accompany with plain boiled rice.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Other Reds and Pinot Gris are the best wines to pair with Hungarian Papricash.


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