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A traditional chunky meat stew, packed with vegetables and spiced with paprika.
This pork and pepper goulash is inspired by Hungarian stews and is such a tasty and filling meal. It's a great winter warmer to come home to after a busy day. But it also works well in summer months because of all the vegetables. The paprika adds a really warm spiciness. You can serve this up with potatoes, or heaped over rice or couscous. However, if you prefer you can just add a chunky slice of bread for dipping in the sauce. The stew is quick to prepare and takes just under an hour to cook.
This recipe is part of our cheap family meals (opens in new tab) collection - under £1 a head
- 2 tbsp (1floz) olive oil
- 1 red onion, finely sliced
- 2 tsp sweet paprika
- 1 garlic clove, crushed
- 400g (14oz) pork shoulder steak, cubed
- 1 tbsp (½floz) plain flour
- 1 tbsp (½floz) tomato puree
- 400g tin tomatoes
- 300ml (½pt) pork stock (we used Knorr)
- 400g jar roasted red peppers, chopped
- small handful chopped fresh parsley
- 150ml pot soured cream
- Heat the oil in a large frying pan and fry the onion for 3 minutes or until translucent. Mix in the paprika and cook for 30 seconds.
- Add the garlic and pork in to the pan and cook until the pork has browned. Stir in the plain flour and mix to cover the pork.
- Stir in the tomato purée, tinned tomatoes and pork stock. Bring to a simmer and cook for 20 minutes or until the sauce begins to thicken. Stir in the chopped roasted red peppers and cook for a further 10 minutes. The pork should be tender and cooked through. Sprinkle over the chopped parsley and stir through. Serve with a spoonful of soured cream.
Top tip for making pork goulash
We love to serve our goulash with warm crusty bread, rice or boiled potatoes. If you're out of sour cream, you could try a dollop of natural yogurt on top instead.