Pork Goulash

Pork Goulash

 

A pork goulash that all the family can enjoy and only takes forty minutes. Strips of pork tenderloin seasoned with paprika and cooked with red peppers, tomatoes and onions.

 

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Pork Goulash
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 450g (1 lb) pork tenderloin/fillet, cut into strips
  • 1 tbsp paprika
  • 1 tbsp flour
  • 2 tbsp tomato purée/paste
  • 2 x 400g tins chopped/diced tomatoes or 1 x 28 fl oz can
  • 2 red bell peppers, deseeded and cut into strips
  • salt and freshly ground black pepper
  • chopped coriander to garnish
  • 4 tbsp Greek yogurt

  • To serve
  • rice

  • You will also need a large sauté pan.


  1. Method
  2. Heat the oil in the pan and add the onions. Cook over a medium to low heat for about 10 minutes until golden, stirring them frequently.

  3. Add the pork strips and sauté for a further 5 minutes, turning to brown on all sides.

  4. Now stir in the paprika, flour and tomato purée/paste and cook for 1 minute.

  5. Then stir through the tomatoes, peppers, 2 tablespoons water, and season. Simmer for 5 minutes, stirring occasionally.

  6. Spoon the goulash amongst four warmed plates or bowls, and garnish each one with a little chopped coriander and a tablespoon of yogurt in the centre.

  7. Serve with rice.

Updated: October 26, 2018

Beef Goulash

Beef Goulash

Beef Goulash
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 1 hour 55 minutes

  • Ingredient
  • 675g (1½ lb) stewing steak, cut into 2.5cm (1 inch cubes)
  • 3 tbsp seasoned flour
  • 2 medium onions, peeled and chopped
  • 1 green pepper, deseeded and chopped
  • 2 tbsp oil
  • 2 tsp paprika
  • 3 tbsp tomato purée/paste
  • nutmeg
  • salt and freshly ground black pepper
  • 55g (2 oz) flour (⅓ cup + 1 tbsp)
  • 600ml (20 fl oz) beef stock (2½ cups)
  • 2 large tomatoes, skinned and quartered
  • bouquet garni*
  • 150ml (5 fl oz) beer (⅔ cup)

  • *In Canada these little bags of bouquet garni aren’t available so I make my own. A simple bouquet garni consists of a sprig each of parsley and thyme, a bay leaf, 2 cloves, and a few peppercorns, tied together in muslin to form a sack.

  • To serve
  • egg noodles

  • You will also need a deep sided large sauté pan. A stove-top to oven pan is ideal, otherwise you will also need a large casserole dish.


  1. Method
  2. Preheat the oven to 170°C (325°F) (gas 3)

  3. Tip 3 tablespoons flour into a plastic storage bag and season. Shake bag to mix. Add the meat to the bag and shake again to coat the meat with the flour. Set aside.

  4. Heat 1 tablespoon of oil in the pan over a medium-low heat and gently cook the onions and pepper for 5 minutes to soften, stirring occasionally. Remove from the pan with a slotted spoon and keep warm.

  5. Add the remaining oil to the pan and increase the heat to medium. Add the beef cubes and lightly brown on all sides, about 5 minutes.

  6. Reduce the heat to low and stir through the paprika. Cook for a further minute.

  7. Stir in the tomato purée/paste, seasoning, flour, and a little grated nutmeg. Cook for a further 2 minutes.

  8. Gradually add the stock, stirring until well blended. Increase the heat to medium and cook the sauce until it is smooth and thick.

  9. Remove from the heat. Return the onions and peppers to the pan. Then stir through the tomatoes and add the bouquet garni.

  10. Cover and cook the goulash in the oven for 1¾ hours.

  11. Stir in the beer and return the pan to the oven, covered, and cook for a further 10 minutes.

  12. Serve over egg noodles.

Updated: April 14, 2018