Easy Pork Goulash
This is an easy recipe for classic Hungarian Goulash using pork. It tastes better after it has been frozen and requires very little preparation, so it's great for batch cooking.
As it has potatoes, you don't need to serve anything with it really. Some crusty bread to mop up the sauce is handy. Tweak the spices to suit and serve it with a dollop of sour cream if you like.
If you like dumplings add an extra 400ml of stock to the recipe. Bake the goulash for an hour, remove the lid from the dish, add the dumplings and bake for a further 30 minutes until the dumplings are golden and risen.
Easy Pork Goulash: Serves 4
Time: 15 minutes + 90 minutes cooking
Cost: £1.53 per serving
Calories: 421 per serving
- 1 onion, diced
- Oil for frying
- 500g lean diced pork
- 1 tablespoon plain flour
- 3 cloves garlic, crushed
- 2 x 400g cans chopped tomatoes
- 2 teaspoons smoked paprika
- 1/2 teaspoon chilli powder (or to taste)
- 1 red & 1 yellow pepper, sliced
- Dash of red wine (optional)
- Couple of bay leaves
- 600ml Beef stock
- 600g new potatoes, halved and washed
- Sour cream and flat leaf parsley to serve (optional)
- Preheat the oven to 180 C / gas mark 4.
- Fry the onion in a little oil in a large pan for 3-4 minutes until soft. Add the pork and stir fry until brown. Add the plain flour and stir until dissolved. Add all the remaining ingredients, stir well and bring to the boil. Season to taste.
- Pour the goulash into an oven proof dish with a lid (or use foil if you do not have an oven proof dish with a lid) and bake for 90 minutes.
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