Creamy Paprika Pork
Total TimePrep/Total Time: 30 min.
I made my own egg noodles, so needed more sauce than this recipe would make. I didn't have any cream on hand, so made a white sauce with whole milk and used chicken fat and a little bacon fat instead of butter for the white sauce and chicken bouillon for the salt in the white sauce. I used about a tsp smoked paprika (that's all I had) and 2 tsp regular paprika because we like a little, not a lot of spice. I used about a tsp or two of flour more than the recipe called for to coat the pork in. Again, used whole milk for the cream in the recipe. Otherwise I made it as directed and it turned out great! Of course while cream would have been deliciously decadent, everyone liked this and ate it right down. Thanks for the recipe!
Awesome and easy...what could be better! I used all smoked paprika. I found the pork to be very tender.
So good. This last time I decided to sub 1 tsp smoked paprika for fun. Wow, that takes it to another level. Great as written, love it with the suggested sub. It's now in our rotation. Also reheats well for next day lunch.
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I’ve made this probably ten times now and we love it, but I sautéed onion, garlic and fresh sliced mushrooms and then add the pork. I add four tablespoons of a combo of either sweet or smoked paprika and I season the noodles with salt, pepper, parsley, a little paprika which punches up the flavor and sometimes a dash of onion or garlic powder.
Excellent. Used two tablespoons of hot Hungarian paprika and two tablespoons of smoked paprika.
This was discovered during a meal planning session to get through lockdown. It's amazing, so simple and yummy. I don't usually eat pork, I find it boring, but this is great. Thanks.
Ashley, as soon as I read the recipie directions I questioned it immediately then after I saw your comment I was like well there ya go. You should never boil milk or cream when it is for a sauce. It cause it to look curdled and separate from the rest.
This recipe is great. If it seemed bland you just needed to adjust the seasonings. To Ashley: I wonder if you should try cooking it in a different skillet, maybe it’s the cast iron that is causing the issue
I’m giving this 5 stars because I know that it would be amazing! However, I’ve made it three times now and every time something happens to my sauce. I followed the recipe 100% and my sauce keeps separating! I don’t know what I’m doing wrong, I even took it off the heat a minute earlier than recommended once my sauce was starting to thicken. I use cast iron so I know it holds heat longer. Does anyone have any recommendations? I am desperate for this to turn out well. It still has an incredible flavor so I’ve just been added butter, salt and pepper to my noodles instead of the sauce.