Our pork goulash recipe is perfect if you're looking for a new pork recipe that's full of flavour!
Our easy pork goulash recipe is perfect for feeding a crowd. It can easily be scaled up or down depending on how many people you’re cooking for. The smoked sweet paprika delivers lots of flavour in this delicious dinner.
This recipe takes minimal effort to prepare. Taking only 50 minutes to cook, this dish makes a great option as a midweek meal if you’re bored of the same old dinners.
This pork goulash would work brilliantly paired with a lightly spiced wine to cut through the creaminess. Our goulash has to be one of our favourite pork recipes.
Once cooled, leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly and ensure food is piping hot before serving.
- 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 and pepper goulash
Serve with warm crusty bread, rice or boiled potatoes