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Pork Paprika

Pork Paprika
1 vote, 5.00 avg. rating (89% score)
by in Feb 2001

Yield: Makes 6 servings.


  • 2 pounds lean pork, cubed
  • 1/4 cup flour
  • salt and pepper to taste
  • 2 tablespoons each butter
  • and olive oil
  • 1 tablespoon paprika
  • 1 small white onion, sliced
  • 1-1/2 cups vegetable or chicken broth
  • 1/2 cup sour cream


Dredge the meat in the flour, salt, and pepper. Melt butter in olive oil, then brown the meat in the fat. Add paprika. Add onion and saute until soft. Pour off excess fat, add broth, and simmer until meat is tender. Stir in sour cream and serve over noodles or rice.
Updated Wednesday, February 9th, 2005
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One Response to Pork Paprika

  1. JUDY MCCLEERY November 1, 2008 at 6:29 pm #

    I stumbled upon this recipe while searching for a way to replicate a similar dish I enjoyed at a now-defunct German American restaurant on Long Island. This Pork Paprika is nearly exactly the same at that tasty dish, so I serve it with spaetzle, and although I make enough to have leftovers, there usually aren’t any! If you have a cast iron skillet, be sure to use that and don’t worry about the onions burning and sticking a bit. That just adds to the flavor!

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