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    Home » Recipes » Dinner

    Easy Pork Goulash Recipe

    Published: Aug 2, 2022 · Modified: Jan 5, 2023 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 5 Comments

    Jump to Recipe Print Recipe
    Pork goulash pin image.

    An easy pork goulash recipe made with diced pork and sliced bell peppers, in a rich tomato sauce flavoured with caraway seeds and paprika.

    Serve the Hungarian pork goulash with rice, sour cream, and parsley for a delicious dinner on busy weeknights. You might also like this tasty pork stroganoff recipe too!

    Pork goulash with a side of rice.

    This rich paprika pork stew is one of our favourite midweek dinners when there's not a lot of time to cook!

    It's easily adaptable as well. Add more veggies, diced potatoes, or even sweet potatoes!

    👩‍🍳 Love goulash? Try my easy chicken goulash recipe next!

    Jump to:
    • ✔️ Why you'll love this recipe!
    • 🛒 Ingredient notes
    • 🔪 Instructions
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ Frequently asked questions
    • 😋 More easy pork recipes
    • Recipe
    • 💬 Comments

    ✔️ Why you'll love this recipe!

    • An easy pork dinner using diced pork (loin or shoulder).
    • Ready in 45 minutes.
    • Rich, meaty, and very tasty.
    • Can be served with rice, noodles, or even mashed potato!
    • It's freezer-friendly making it a great recipe for batch cooking.

    🛒 Ingredient notes

    Ingredients for pork goulash.
    • Pork - use diced pork loin or shoulder. You could even use leftover roast pork!
    • Flour - plain flour is used to coat the pork prior to frying.
    • Olive Oil - for frying.
    • Onion - one large onion, finely chopped.
    • Garlic - two garlic cloves, peeled and finely chopped.
    • Peppers - I use a combination of green and red peppers, but use whatever colour peppers you like.
    • Bacon - smoked bacon lardons or bacon bits for the best smoky flavour.
    • Herbs & Spices - smoked paprika, ordinary paprika, oregano, and caraway seeds
    • Tomato Puree (tomato paste) - helps give the goulash a rich flavour.
    • Stock - chicken stock made with a stock pot or stock cube.
    • Passata - or use a tin of chopped tomatoes if you like a chunkier textured sauce.
    • Seasoning - salt, pepper and sugar.
    • Parsley - chopped finely for garnish.

    🔪 Instructions

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: Toss the diced pork with the plain flour on a plate and shake off any excess.

    Two: Heat one tablespoon of olive oil in a shallow casserole and brown the diced pork in batches. Remove to a plate.

    Three: Heat another tablespoon of olive oil and fry the onion, garlic, peppers and bacon lardons for 5 minutes on a medium heat.

    Four: Add the smoked paprika, paprika, caraway seeds, and oregano. Give it a quick stir.

    Five: Pour in the stock, passata and add the tomato puree. Season with salt, pepper and a pinch of sugar and simmer with the lid on for 30 minutes.

    Six: Serve with chopped parsley, rice and sour cream.

    Step-by-step photo instructions collage for making pork goulash.

    🍴 Serving suggestions

    Traditionally Hungarian goulash is served with noodles, but I like to serve it with rice, crusty bread, or mash!

    A side of seasonal green vegetables is also nice with it. Roasted Tenderstem broccoli or stir-fried garlic green beans are a good choice!

    📖 Variations

    • Use diced chicken, beef or lamb instead of pork. You may need to revise the cooking time accordingly.
    • Add a bay leaf for extra flavour.
    • Make the paprika pork goulash in a slow cooker. Reduce the stock to 200ml, and the passata to 200ml, then cook on low for 6 hours.
    • Use leftover roast pork instead of fresh diced pork. Add leftovers to the pan 10 minutes from the end of cooking to warm through.
    A pan of pork and pepper goulash.

    🥡 Storage

    Store: leftover goulash can be stored in an airtight container in the fridge for up to 3 days.

    Reheat: reheat the goulash in the microwave until piping hot. Alternatively, return it to a pan on the hob and heat it until hot.

    Freeze: cool leftovers and place them in a freezer-safe container then freeze for up to 3 months. Defrost in the fridge before reheating in the microwave.

    ❓ Frequently asked questions

    Where does goulash originate from?

    Although long established as the national dish of Hungary, its origins actually go back as far as the 9th century, when herdsmen would prepare a supply of meat before they left home on long journeys. This was cooked and seasoned, along with onions, on an open fire until all the liquid was gone. Then all that needed to be done was to add boiling water when they were ready to eat!

    By the 16th century, explorers had begun to bring back peppers to Europe from Mexico, which could also be dried to make the spice paprika. Goulash thus evolved to become more stew-like with the addition of peppers, tomatoes and paprika, which is how we know it today.

    😋 More easy pork recipes

    • Pork Bolognese
    • Slow Cooker Pork Chops
    • Pork Stroganoff
    • Pork and Chorizo Stew
    • Slow Cooker Pork & Apple Casserole
    A pan of pork goulash.

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    Recipe

    Pork goulash in a red pan.
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    5 from 8 votes

    Easy Pork Goulash

    An easy pork goulash recipe made with diced pork and sliced bell peppers, in a rich tomato sauce flavoured with caraway seeds and paprika
    Course Main Course
    Cuisine Hungarian
    Keyword pork goulash
    Prep Time 8 minutes
    Cook Time 37 minutes
    Total Time 45 minutes
    Servings 4
    Calories 766kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Chopping Board
    • Knife
    • Shallow Casserole
    • Wooden Spoon

    Ingredients

    Metric - US Customary
    • 2 tablespoon Olive Oil
    • 750 g Diced Pork loin or shoulder
    • 1 tablespoon Plain Flour
    • 1 Onion finely chopped
    • 2 Garlic Cloves finely chopped
    • 2 Peppers sliced
    • 100 g Bacon Lardons
    • 2 tablespoon Smoked Paprika
    • 1 teaspoon Oregano
    • 1 teaspoon Caraway Seeds
    • 1 teaspoon Paprika
    • 300 ml Chicken Stock
    • 300 ml Passata
    • 1 tablespoon Tomato Puree
    • ½ teaspoon Salt
    • ½ teaspoon Caster Sugar
    • ¼ teaspoon Black Pepper
    • 1 tablespoon Parsley chopped

    Instructions

    • Toss the diced pork with the plain flour and shake off any excess.
      750 g Diced Pork, 1 tablespoon Plain Flour
    • Heat one tablespoon of olive oil in a shallow casserole and brown the diced pork in batches. Remove to a plate.
      2 tablespoon Olive Oil
    • Heat another tablespoon of olive oil and fry the onion, garlic, peppers and bacon lardons for 5 minutes.
      1 Onion, 2 Garlic Cloves, 2 Peppers, 100 g Bacon Lardons
    • Add the smoked paprika, paprika, caraway seeds, and oregano. Give it a quick stir.
      2 tablespoon Smoked Paprika, 1 teaspoon Oregano, 1 teaspoon Caraway Seeds, 1 teaspoon Paprika
    • Pour in the stock, passata, and add the tomato puree. Season with salt, pepper and a pinch of sugar and simmer with a lid on for 30 minutes (medium heat).
      300 ml Chicken Stock, 300 ml Passata, 1 tablespoon Tomato Puree, ½ teaspoon Salt, ½ teaspoon Caster Sugar, ¼ teaspoon Black Pepper
    • Serve with chopped parsley, rice, and sour cream.
      1 tablespoon Parsley

    Notes

    Variations:
    • Use diced chicken, beef or lamb instead of pork. You may need to extend the cooking time accordingly.
    • Add a bay leaf for extra flavour.
    • Make the goulash in a slow cooker. Reduce the stock to 200ml and the passata to 200ml.
    • Add leftover roast pork to the goulash, instead of using fresh diced pork. Add it to the pan 10 minutes from the end of cooking to warm through.
     
    Storage:
    Store: leftover goulash can be stored in an airtight container in the fridge for up to 3 days.
    Reheat: reheat the goulash in the microwave until piping hot. Alternatively, return it to a pan on the hob and heat until hot.
    Freeze: cool leftovers and place them in a freezer-safe container then freeze for up to 3 months. Defrost in the fridge before reheating in the microwave.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Easy Pork Goulash
    Amount per Serving
    Calories
    766
    % Daily Value*
    Fat
     
    58
    g
    89
    %
    Saturated Fat
     
    19
    g
    119
    %
    Trans Fat
     
    0.03
    g
    Polyunsaturated Fat
     
    7
    g
    Monounsaturated Fat
     
    28
    g
    Cholesterol
     
    154
    mg
    51
    %
    Sodium
     
    700
    mg
    30
    %
    Potassium
     
    1288
    mg
    37
    %
    Carbohydrates
     
    21
    g
    7
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    40
    g
    80
    %
    Vitamin A
     
    2528
    IU
    51
    %
    Vitamin C
     
    64
    mg
    78
    %
    Calcium
     
    82
    mg
    8
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Reader Interactions

    Comments

    1. Beth

      August 02, 2022 at 4:12 pm

      5 stars
      This is the perfect recipe for my family! I love recipes like this that I can put together quickly and feed everyone.

      Reply
    2. Andrea

      August 02, 2022 at 4:36 pm

      5 stars
      This was really easy. Thank you so much for the great goulash recipe. The family loved it.

      Reply
    3. Cathleen

      August 02, 2022 at 4:53 pm

      5 stars
      The mixture of flavours here is my new favourite! My husband loved it so much. Thank you so much for a great recipe 🙂

      Reply
    4. Katherine

      August 02, 2022 at 4:57 pm

      5 stars
      I love all the rich flavors in this goulash!

      Reply
    5. Aubree

      March 05, 2023 at 5:02 am

      5 stars
      Very good! I used the white wine, it brought the dish to a higher level. I will def make again when my mom sends me home with overcooked pork chops

      Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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