Creamy Paprika Pork (or Chicken) with Mushrooms


Serves 6


  • 750g pork or chicken, cubed
  • 2 Tbs paprika (the Spanish one in a tin has the most flavour)
  • Olive oil
  • Salt and freshly ground pepper
  • 250g approx. mushrooms, sliced
  • 2 medium onions, sliced
  • Few cloves of garlic crushed
  • 1 tsp of dried thyme
  • 2 Tbs tomato paste (I used a sachet from a box of 4)
  • 400g can diced tomatoes
  • Salt and pepper
  • 1 cup of sour cream



Put the pork or chicken, 1 Tbs of the paprika and the salt and pepper into a bowl and toss to mix.

Heat olive oil in a large, heavy frying pan which has a lid. Brown the meat over a medium-high heat, turning to brown evenly.  Remove the meat and set aside. Add more olive oil to the pan and add mushrooms, cook about 5 minutes, until browned and the liquid has evaporated. Remove from the pan (to the bowl with the meat in it).

Add a little more oil, then saute the onion for a few minutes before adding the garlic, the other Tbs of paprika and the thyme.  Cook 2 minutes then add the tomatoes, stir well and simmer 10 minutes. Add back the cooked meat and mushrooms, cover and simmer for another 10 minutes, or until the meat is cooked through.

Turn off the heat and stir through the sour cream, season and serve hot.

If you aren’t going to be eating all of the dish in one go, add some of the sour cream to the portion you are eating on the night, then re-heat the remainder of the dish when required, adding the sour cream to the heated meal.

Serve with steamed fibrous veggies.