Paprika Cream Ragout with Rice

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Today I’ll show you a quick & easy recipe for paprika cream ragout with rice. The meat will be cut into strips and cooked to a creamy ragout along with bell peppers, cream, vegetable stock & a few spices.

The dish is easy to cook & on the table in a maximum of 30 minutes including preparations. I wish you lots of fun cooking 😉

Cooked/Baked today: Paprika Cream Ragout with Rice
Difficulty: Easy – Medium
Preparation Time: 30 minutes
Category: Main Dishes, Quick Recipes, Meat Dishes
Our Recipe rating:

Paprika Cream Ragout with Rice

Paprika Cream Ragout with Rice

Paprika Cream Ragout with Rice

Paprika Cream Ragout with Rice

Paprika Cream Ragout with Rice

Paprika Cream Ragout with Rice

Ingredients for 4 servings:

  • 800 grams pork loin (alternatively chicken)
  • 400 milliliters vegetable stock
  • 200 milliliters cream
  • 3 bell peppers
  • 1 onions
  • 1 – 2 clove(s) garlic
  • 2 tablespoon ajvar
  • 1 tablespoon flour
  • 1 teaspoon sweet paprika powder
  • 1 teaspoon smoked paprika powder
  • Salt, pepper & sugar for seasoning
  • Oil for searing

Required kitchen gadgets, helper & preparations:

  • Large pan for the ragout



Cut the pork loin into slices of about 1 centimeter & afterwards into not too thin strips. Deseed bell peppers & cut into thin strips. Peel onions & garlic & chop finely.

…for the paprika cream ragout:

Heat up a large pan adding a dash of oil and sear the meat strips from all sides for about 2 – 3 minutes, then lift the meat strips out of the pan & set aside covered with a lid. Next, add onions & garlic to the pan (if necessary add some more oil) & sweat over medium heat for 2 – 3 minutes, stirring occasionally.

Afterwards add the pepper strips to the pan and fry for about 4 – 5 minutes over medium heat, stirring occasionally. Next sprinkle everything with 1 tablespoon of flour, stir in well and then deglaze everything with 400 milliliters of vegetable stock and 200 milliliters of cream, also add 2 tablespoons ajvar, 1 teaspoon sweet paprika powder as well as 1 teaspoon smoked paprika powder.

Give everyting a good stir, bring to a boil & allow to simmer over low to medium heat until the sauce reaches a creamy consistency. Finally swith off the heat, give the meat back to the pan & allow to warm through for 1 – 2 minutes without cooking & season well with salt, pepper & a pinch of sugar.

Dish up the paprika cream ragout along with a portion rice on deep plates & garnish with some chopped parsley. I wish you lots of fun cooking 😉

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):

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