Can it really be called paprikash with just one teaspoon of paprika?? Looks very American.
We followed the recipe exactly and thought that it had a little too much vinegar. I think next time I'll halve the amount called for. Other than that it was a good solid recipe.
This should be 4.5 stars. This was super easy and the pork came out so tender. I forgot to buy the pepper so I substituted with a tomato and the sauce was absolutely delicious. I didn't have as many egg noodles probably 4 oz but that was plenty for us. Leftovers just as good (or better) the next day.
Quite boring. Best thing...it taught me that diced pork tenderloin is quite tender this way..so a good method when you can't go outside. Too much green pepper and vinegar. LOVED the salad!
Yum - the whole family enjoyed this. Quick and easy. Served with steamed green beans. It would be good over rice too.
Not bad but certainly not one of our Cooking Light favorites. I thought the green pepper really dominated the flavor (in a not-so-good way). The apple salad that was listed in the magazine with the paprikash was a hit, though.
Really good recipe. Lots of flavor. We don't eat pork so we substituted 2 chicken breasts. We used smoked paprika and I couldn't taste the vinegar or wine. To cut back on carbs, we used brown rice instead of egg noodles. Leftovers for lunch tomorrow, yeah!
This was just ok. It was hearty but really didn't have much flavor. If I made it again, I would try to doctor it up, but there are so many other good recipes that I probably just won't make it again...
I've been making dishes from cooking light recipe's for my family for 2 years now. I've never had a "least favorite" until I made this dish last night. My step daughter barely touched hers, but in all fairness, my wife said hers was ok. To me it tasted bland. I followed the recipe exact too.
Meh. I thought it was a bit boring. Not much flavor. I mostly followed the recipe, but used less pork and added mushrooms. Also used a red bell pepper. I won't bother with it again.
The pork in this dish came out so tender, and the flavor continued to evolve the next day with my left-overs. This is definitely a great and fun alternative to your typical pork dish. I used regular paprika as that is what I had on hand and I felt this dish had lots of flavor.
Had to use regular paprika as I have kids who wouldn't be able to tolerate too much heat, but the whole family enjoyed the meal! Will be making this again.
I made this last night and I even seasoned the pork more than it called for and the sauce and, it's okay but I'm bummed because it still seems to be missing something. I think it needs more salt? All the ingredients have a ton of flavor so I can't for the life of me figure out why the finished product doesn't have any. Not totally disappointed but there are yummier things to make with pork tenderloin for sure.
We enjoyed this dish (even though I realized the next day I forgot to add the sour cream...). Served with Apple Salad with Mustard Dressing also from CL's Jan/Feb 2014 issue. Look forward to making this again, but this time I won't forget the sour cream!
Wow, this dish surprised me. I ran out of spicy paprika, but substituted cayenne and crushed red pepper for the heat which was very flavorful. Didn't have thyme on hand either so I used oregano, which turned out great. I did not think the cider vinegar overpowered the dish at all as some of the other reviewers had noted. I used Menage a Tois Chardonnay for the wine because I like it :) My boyfriend liked it so much he had seconds. We both loved the apple salad as well.
I made this dish using a boneless pork chop for 2 people, and otherwise followed the recipe. It turned out fine, but we didn't think it was anything special. Perhaps more hot paprika would help. The balance of white wine and vinegar was okay. I used a sweeter Riesling.
Very good. I did not have hot paprika (nor do I know where to buy it) so I used regular paprika and red pepper flakes. Loved the chunkiness of the green peppers and onions. Will make again.
We tried this and really liked it. I didn't have hot paprika, so I used regular. I also found that I didn't have any tomato paste, so I just threw in some tomato sauce and could not tell the difference. We didn't think it was excessively vinegar tasting as others did. Will definitely add this to the weeknight dinner rotation.
This was super delicious! I tripled the recipe because I had a 3 lb pork loin roast. I did cut down on the apple cider vinegar. The only other change was I used red and orange instead of green bell peppers. Also, it did take awhile to make but it was worth it.
Having been raised in a Hungarian household, I was looking forward to trying this variation of paprikash. The flavor was disappointing. The vinegar overpowered the other flavors. I will try this recipe again, but decrease the vinegar to one teaspoon, or omit it entirely.
Everyone loved this easy to prepare dish. There was a bit of a kick to this recipe which was just perfect with the egg noodles. This is a do over!
Made this for my husband and I tonight. We both thought it was just OK. The sauce was lacking something. My husband thought the flavor overall was too sour--with the wine, cider vinegar and sour cream. The wine overpowered the sauce. I used sweet paprika instead of hot paprika since that was all I had but otherwise followed the recipe exactly. I felt the portions were off a bit. I think you could easily get 6 servings out of this. I think you could even cut the pork into smaller pieces. There was more than enough meat for me, almost too much. We both had to add a little something extra while we ate it to spice it up a bit.
I made this last night and my teenage sons, who can be picky, liked it as did my husband and myself. I found the recipe to take much more than the 35 minutes specified in the magazine, and there was a good bit of clean up required. Also, I think the recipe could have used more meat. I started with a pound and a half of pork but did trim off some fat and it was not enough. I confess I did not measure all my ingredients so sauce was a bit loose, but don't think this was why there didn't seem to be enough pork. I will make it again if requested but not as a weekday dish.
This was super easy to make and the family really liked it. But i tasted the vinegar way too much. I thought a tablespoon was a lot. I'll cut that to a teaspoon next time I make this. Or perhaps this is just how a paprikash should taste? I've never made it.
I found the dish tasted mostly like green peppers. And with the cost of pork tenderloin, I will go back to my tried and true paprikash recipe using chicken thighs (from the March 2002 issue of Cooking Light). http://www.myrecipes.com/recipe/chicken-paprikash-topped-potatoes-10000000521865/
This dish is very easy to make and tastes fabulous. I didn't have any hot paprika but, in addition to regular paprika, I sprinkled on a little cayenne pepper and it was delicious! And the apple salad is a terrific side--great dressing!
I made this the night I got my January edition of the Cooking Light magazine! I love anything with egg noodles, so it was an obvious choice. It was very easy. I found the pieces of pork to be quite large, so I cut them up into even more bite size-appropriate pieces after browning them. After adding the sour cream, I also added more salt and a generous portion of Sriracha, but I add those two things to just about everything. I didn't find it to be spicy enough before the Sriracha, but I also didn't have any hot paprika on hand (just the sweet Hungarian kind). I'll definitely make this again.