Portuguese Pork and Potatoes Paprikash Fusion

barbara lentz


I love to experiment with different ingredients in recipes and creating a fusion of different cultural dishes. Here I added smoked paprika and sour cream and made a delicious fusion of a Portugal and Hungarian dish.

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24 Hr
20 Min
Stove Top


1 tsp
hot sauce
1 tsp
4 clove
garlic minced
bay leaf
1 c
dry white wine divided
2 lb
pork tenderloin cut into cubes
1 medium
onion chopped
1 pkg
chicken bouillon
1 Tbsp
smoked paprika
1/2 c
sour cream
1 c
water divided
2 tsp
3 large
russet potatoes peeled and diced
1/4 c
olive oil divided
2 Tbsp
1/2 c
cilantro chopped


1Place meat in bowl or plastic bag and add hot sauce, salt, garlic, bay leaf and 1/2 cup wine. Marinate 4 hours or overnight.

2Put half the olive oil and the butter in large pan and cook potatoes until golden brown. Remove from pan and set aside.

3Add the rest of the olive oil to pan and saute onions for about 2 minutes. Deglaze the pan with the remaining 1/2 cup wine and let cook until almost evaporated. Add the meat and marinade and cook for about 5 minutes.

4Add the bouillon and 1/2 cup water. Cook another 10 minutes. Stir in paprika.

5In small bowl mix cornstarch and 1/2 cup water and add to pan to thicken sauce. cook 5 minutes.

6Stir in sour cream. Add potatoes and cook about 2 minutes.

7Garnish with cilantro.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Hungarian