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Creamy paprika pork with peppers served on a plate
Rich and creamy Hungarian pork with peppers

Creamy Paprika Pork Steaks with Peppers

Author: Flavelo
Recipes Main Courses
A stroke of Hungarian genius: combining savory pork fat, acidic pepper stew, and mellow sour cream. The marbled pork shoulder releases delicious fat while frying, waking up the paprika and vegetable flavors to create a sauce so good you'll want to wipe the plate clean with bread.
🕒 Prep Time 25 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large heavy-bottomed skillet or Dutch oven
  • Meat mallet
  • Sharp knife

Allergen Information

⚠️ Milk

Instructions

1 ✓

Slice pork shoulder into finger-thick steaks. Pound gently just to loosen fibers, not to make them paper-thin.

Tip: Pounding mechanically tenderizes the meat, helping heat and spices penetrate.
2 ✓

Season both sides with salt and pepper. Let rest for 10 minutes.

Tip: Resting allows salt to penetrate and start concentrating the flavors.
3 ✓

Prep veggies: finely chop onion, slice peppers, and dice tomatoes. Crush the garlic.

Tip: If tomato skin bothers you, blanch them for a minute to peel easily.
4 ✓

Heat fat in a large skillet. When sizzling, add pork steaks.

Tip: The fat must be hot to sear. If it's not sizzling, the meat will just boil.
5 ✓

Sear 3-4 minutes per side until browned. Remove and set aside.

Tip: We are building flavor with the crust; the inside will cook later in the sauce.
6 ✓

In the same flavorful fat, sauté onions until soft. Add garlic for 30 seconds.

Tip: The onions deglaze the tasty browned bits from the meat.
7 ✓

Remove from heat, stir in paprika quickly.

Tip: Paprika burns instantly in hot oil, turning bitter. Taking it off heat prevents this.
8 ✓

Immediately add tomatoes and peppers, return to heat, and stir.

Tip: Tomato juice cools the oil, making it safe to cook again.
9 ✓

Return pork (and juices) to the pan. Cover and simmer on low for 30-40 minutes until tender.

Tip: Collagen breaks down into gelatin during this slow simmer, making the meat soft.
10 ✓

Remove meat. Stir sour cream into the sauce. Simmer once, taste, and adjust salt/sugar.

Tip: Temper the sour cream by mixing it with a ladle of hot sauce before adding to the pot to prevent curdling.
11 ✓

Serve pork smothered in creamy pepper sauce, garnished with parsley.

Tip: Fresh parsley at the end preserves vitamins and color.

Recipe FAQ

Why is the meat chewy?
It likely cooked too fast or not long enough. Shoulder needs slow gentle heat to break down.
The sauce is too sour.
Tomatoes vary in acidity. A pinch of sugar or sweetener balances it out perfectly.
Can I freeze it?
Yes, but the sour cream sauce might separate slightly upon reheating. Stir in a fresh spoonful of sour cream when serving.

Ingredients

  • 1.75 lbs Pork Shoulder Steaks (boneless)
  • 1 lb Ripe Tomatoes
  • 1 lb Bell Peppers or Wax Peppers
  • 2 medium Onions
  • 2 cloves Garlic
  • 1 tbsp Sweet Hungarian Paprika
  • 1.5 tsp Salt
  • 0.5 tsp Ground Black Pepper
  • 2 tbsp Lard or Vegetable Oil
  • 1 cup Sour Cream
  • 1 bunch Fresh Parsley
  • 1 tsp Sugar (optional)