Our easy pork and pepper goulash recipe is perfect for feeding a crowd.
A goulash is a traditional Hungarian stew or chunky soup of meat and vegetables which is typically seasoned with paprika. A great winter warmer, this tomato-based dish spread in popularity across the cold countries of eastern Europe but it was so delicious, it didn’t stop there. Our pork goulash goes brilliantly paired with a lightly spiced wine.
- 2tbsp (1floz) olive oil
- 1 red onion, finely sliced
- 2tsp sweet paprika
- 1 garlic clove, crushed
- 400g (14oz) pork shoulder steak, cubed
- 1tbsp (1/2floz) plain flour
- 1tbsp (1/2floz) tomato puree
- 400g tin tomatoes
- 300ml (1/2pt) 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 3mins or until translucent. Mix in the paprika and cook for 30secs.
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 puree, tinned tomatoes and pork stock. Bring to a simmer and cook for 20 mins or until the sauce begins to thicken. Stir in the chopped roasted red peppers and cook for a further 10 mins. 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.