Name: Pork Paprikash
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: Serves 4
Cuisine: Hungarian
Ingredients: 1 tbsp cornflour; 280 g/10 oz dried tagliatelle or other flat noodles; 30 g/1 oz butter; 1 large onion, finely chopped; chopped parsley leaves or chopped dill, to serve; 1 tbsp dried dill; 200 ml/7 fl oz/scant 1 cup condensed cream of mushroom soup; 2 green peppers, halved lengthways, deseeded and diced; 2 tbsp sunflower oil, plus extra if needed; 600 g/1 lb 5 oz chestnut mushrooms, sliced; salt and freshly ground black pepper; 700 g/1 lb 9 oz boneless pork shoulder, trimmed of fat and cut into large chunks; 4 tbsp soured cream; 1 tbsp smoked paprika

Preparation info

Serves
4

Difficulty
Medium
Ready in
9 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

700 g/1 lb 9 oz boneless pork shoulder, trimmed of fat and cut into large chunks

Method

Season the pork with salt and pepper. Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the pork and fry for 3–5 minutes until browned on all sides, working in batches to avoid overcrowding the pan, and adding extra oil, if necessary. Use a slotted spoon to transfer the pork to the slow cooker.

Add the onion to the pan and fry, stirring, for 3–5 minutes