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Pork goulash in a red pan.
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5 from 9 votes

Easy Pork Goulash

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

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Equipment

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.
 

Nutritional Information (Approximate)

Calories: 766kcal | Carbohydrates: 21g | Protein: 40g | Fat: 58g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Trans Fat: 0.03g | Cholesterol: 154mg | Sodium: 700mg | Potassium: 1288mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2528IU | Vitamin C: 64mg | Calcium: 82mg | Iron: 5mg
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