Hungarian Paprika Pork with Egg Noodles
Hungarianlunch pork hungarian eastern-european paprikas paprika egg-noodles dairy-free freeze-ready batch high-protein

Hungarian Paprika Pork with Egg Noodles

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4.8 · (50 ratings)
restaurant6 servings — eat 4, freeze 2
schedulePrep 25 min
bolt555 kcal
Yield6 servings — eat 4, freeze 2
Calories555 kcal
Prep Time25 min
Cost/Serving

~$5.33 CAD per serving (estimate)

Ingredients

  • 1.3 kgPork tenderloin (1.5 cm medallions)
  • 3 tbspSweet Hungarian paprika
  • 1 tspSmoked paprika
  • 1 largeYellow onion (sliced)
  • 4 clovesGarlic (minced)
  • 400 mlCrushed tomatoes (1 can)
  • 200 mlSoy cream
  • 1 tbspTomato paste
  • 250 mlLow-sodium chicken broth
  • 2 tbspOlive oil
  • 1 tbspGhee
  • Salt (to taste)
  • Black pepper (to taste)
  • Fresh parsley (garnish) (chopped)
  • 400 gWide egg noodles (egg noodles)
  • 1 tbspOlive oil (egg noodles)
  • Salt (egg noodles; pinch)
  • 400 gGreen cabbage (shredded) (dill-cabbage slaw)
  • 1 mediumCarrot (grated) (dill-cabbage slaw)
  • 3 tbspRice vinegar (dill-cabbage slaw)
  • 1 tbspOlive oil (dill-cabbage slaw)
  • 2 tbspFresh dill (or 2 tsp dried) (dill-cabbage slaw)
  • 1 tspMaple syrup (dill-cabbage slaw)
  • ½ tspCaraway seeds (dill-cabbage slaw)
  • Salt + pepper (dill-cabbage slaw; to taste)

Nutrition / serving

  • Calories555 kcal
  • Protein45 g
  • Carbs48 g
  • Fat18 g
  • Fiber5 g

Cost Estimate

~$5.33 CAD per serving (estimate)

Instructions

01 check_circle

Season the pork

Season medallions generously with sweet and smoked paprika, salt, and pepper.

02 check_circle

Sear the pork

Heat 1 tbsp olive oil + 1 tbsp ghee over medium-high. Sear medallions in two batches, 2–3 min per side until golden. Remove and reserve.

03 check_circle

Caramelize the onion

In the same pan, add 1 tbsp olive oil. Sauté onion 6–7 min until soft and lightly caramelized. Add garlic and tomato paste, cook 1 min.

04 check_circle

Build the sauce

Add crushed tomatoes and chicken broth. Stir, scraping up the fond. Bring to a simmer.

05 check_circle

Simmer with pork

Return medallions to the sauce. Simmer uncovered 10–12 min until cooked through and sauce has thickened.

06 check_circle

Finish with cream

Remove from heat. Stir in soy cream — do NOT boil after adding cream or it may split. Sauce should be silky and deep paprika-orange. Season.

07 check_circle

Cook the egg noodles

Boil egg noodles in salted water 6–8 min per package. Drain, toss with 1 tbsp olive oil.

08 check_circle

Make the slaw

Toss cabbage and carrot with vinegar, olive oil, dill, maple syrup, caraway, salt, and pepper. Let sit 10 min before serving.

09 check_circle

Plate

Bed of egg noodles, paprika pork medallions with sauce, slaw alongside. Garnish with parsley.

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Freeze & Reheat

Freeze & Reheat Portion 2 servings: pork medallions with sauce in one container, noodles in another. Do NOT freeze the slaw. Freeze up to 3 months. Thaw overnight. Reheat pork+sauce gently in a pot over medium-low heat 5–6 min, adding 1–2 tbsp water/broth if thick. Reheat noodles 70% microwave 2 min with a drizzle of olive oil. Assemble fresh slaw on serving day.

Chef's Cool Facts

Paprika Was Once Ornamental

Hungarian paprikás became a national symbol only after paprika peppers arrived from the Americas in the 16th century. Pre-paprika, Hungarian cuisine relied heavily on black pepper and ginger — paprika was first grown as an ornamental plant.

Why Cream Splits

Never boiling cream after adding it to paprika sauce is chemistry — high heat denatures proteins and breaks the emulsion. Gentle residual heat keeps the sauce silky.

Caraway's Digestive Power

Caraway seeds (the same spice in rye bread) contain carvone, which stimulates digestive enzymes — Eastern European cuisines pair caraway with heavy protein meals for this reason.

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