Pork and pepper goulash recipe

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You'll love this easy pork goulash recipe!

pork goulash
(Image credit: Future Publishing LTd)
  • healthy
Serves4
SkillEasy
Preparation Time5 mins
Cooking Time45 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories328 Kcal16%
Fat17 g24%
Saturated Fat7 g35%
Carbohydrates15 g6%

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 collection - under £1 a head

Ingredients

  • 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

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Method

  1. 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.
  2. 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.
  3. 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.

Samuel Goldsmith
Freelance food writer

Former Assistant Headteacher, Samuel has a BSc in Food from the University of Birmingham and is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. His work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel has also consulted on a number of best-selling food and drink books, and was a nutritional consultant for BBC’s Eat Well for Less.