Pork in Creamy Paprika Sauce

    35 min

    Very quick and incredibly tasty dish that can be made hotter by adding more cayenne pepper or milder by leaving it out. We like ours served with rice, but works well with new potatoes, too.

    Cheshire, England, UK
    131 people made this

    Serves: 2 

    • 300g pork, diced
    • Olive oil for frying
    • 2 garlic cloves, crushed & chopped
    • 1 medium onion, chopped
    • ½ red pepper, sliced & chopped (optional)
    • 600 ml chicken stock
    • 5 tsp paprika
    • 1 tsp cayenne pepper (optional)
    • 150 ml crème fraiche
    • 1 tbsp corn flour

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Lightly fry the onion, garlic & red pepper (if using) in olive oil until the onion is soft.
    2. Add the pork and fry over a high heat until browned on all sides. Reduce heat and cook for a further 5 minutes until the meat is cooked through.
    3. Add the stock, paprika and chilli powder and cook over a low heat until the sauce has reduced by about 1/3 (approx. 15 minutes).
    4. Add the crème fraiche and cook for a further 5 minutes.
    5. Mix the corn flour with a little water and add to sauce to thicken.

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    Reviews in English (14)


    Used different ingredients. Why not try adding some sliced button mushrooms too.  -  16 Oct 2008


    Fantastic tasty dish that's easy to make. 600ml is a lot of stock. Used around 500ml to serve 3. Used Cayenne pepper too and it just added that extra little bite needed to cut through the creaminess. May add leek next time. Will definitely make this dish again.  -  11 Apr 2014


    This was very, very hot. So hot that my husband stopped eating it (and he's normally OK which hot/spicy food). I know the cayenne was optional but, phew, it was just overpowering!  -  31 Oct 2011