L3 — Hungarian Paprika Pork with Egg Noodles
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Paprika Pork
- Pork tenderloin (1.5 cm medallions)1.3 kg
- Sweet Hungarian paprika3 tbsp
- Smoked paprika1 tsp
- Yellow onion (sliced)1 large
- Garlic (minced)4 cloves
- Crushed tomatoes (1 can)400 ml
- Soy cream200 ml
- Tomato paste1 tbsp
- Low-sodium chicken broth250 ml
- Olive oil2 tbsp
- Ghee1 tbsp
- Saltto taste
- Black pepperto taste
- Fresh parsley (garnish)chopped
Egg Noodles
- Wide egg noodles400 g
- Olive oil1 tbsp
- Saltpinch
Dill-Cabbage Slaw
- Green cabbage (shredded)400 g
- Carrot (grated)1 medium
- Rice vinegar3 tbsp
- Olive oil1 tbsp
- Fresh dill (or 2 tsp dried)2 tbsp
- Maple syrup1 tsp
- Caraway seeds½ tsp
- Salt + pepperto taste
Nutrition / serving
Calories
555 kcal
Protein
45g
Carbs
48g
Fat
18g
Fiber
5g
Cost Estimate
Total Ingredients
~$32.00
CAD
Per Serving
~$5.33 / serving
Instructions
Season the pork
Season medallions generously with sweet and smoked paprika, salt, and pepper.
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.
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.
Build the sauce
Add crushed tomatoes and chicken broth. Stir, scraping up the fond. Bring to a simmer.
Simmer with pork
Return medallions to the sauce. Simmer uncovered 10–12 min until cooked through and sauce has thickened.
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.
Cook the egg noodles
Boil egg noodles in salted water 6–8 min per package. Drain, toss with 1 tbsp olive oil.
Make the slaw
Toss cabbage and carrot with vinegar, olive oil, dill, maple syrup, caraway, salt, and pepper. Let sit 10 min before serving.
Plate
Bed of egg noodles, paprika pork medallions with sauce, slaw alongside. Garnish with parsley.
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.