Easy Pork Goulash {Great Slow Cooker Recipe}

I love this easy recipe for pork goulash. It’s absolutely delicious yet so simple and inexpensive. It’s a great recipe to make in a slow cooker, if thats your thing, but can be made on the hob or in the oven. It tastes even better when re-heated the day after it’s cooked, so if you can, try to make it a day in advance.

Easy Pork Goulash.jpg

Incase you were wondering, goulash is a stew of Hungarian origin, usual made with beef, vegetables and paprika. This pork goulash has a tomato-based sauce flavoured with smoked paprika garlic and bayleaves with red and yellow peppers which add sweetness. I absolutely love this flavour combination. Cooking the peppers first and adding them in at the end makes a bit of extra prep, but so worth it to retain the lovely crunch of the peppers.

I like to serve my pork goulash with rice or mashed potato. You can also top it with dumplings if you wish - just add an extra 400ml of stock or water to the goulash if you do, because dumplings soak up lots of liquid.

Easy Pork Goulash

  • Time:  25 minutes + 90 minutes cooking

  • Serves: 4 adults

  • Cost:  £1.53 per serving

  • Calories:  421 per serving


  • 1 tbsp sunflower oil for frying

  • 1 yellow & 1 red pepper, deseeded & sliced

  • 1 large onion, peeled & sliced

  • 500g lean pork, diced

  • 3 cloves garlic, crushed

  • 1/2 tsp chilli powder or cayenne pepper (optional)

  • 400g can chopped tomatoes

  • 1 tbsp tomato puree

  • Beef stock cube or stockpot

  • 1-2 bay leaves

  • Boiling water

  • 2 tsp smoked paprika

  • 1 tsp cornflour to thicken (optional)

  • Sour cream to serve (optional)

  • Salt & pepper to taste


  1. Heat half the oil in a large saucepan and fry the peppers over a medium heat for 3-4 minutes until slightly soft but so they still retain some bite. Remove from the pan and put to one side.

  2. Heat the remaining oil in the pan and fry the onion for 4-5 minutes until golden. Add the pork to the pan and brown all over, stirring frequently. Add the garlic and chilli powder and cook for a another minute, stirring frequently so it doesn’t burn. If the pan seems a little dry, add a splash of boiling water to prevent sticking and burning.

  3. Add the tomatoes, tomato puree, stock cube and bayleaves to the pork. Stir really well to combine and season to taste.

  4. Add enough boiling water to just cover the meat and mix again. Bring to the boil, reduce heat to a gentle simmer and cook, partially covered, for at least 1½ hours until the pork is falling apart. This can be done in a slow cooker or oven on a low heat if you prefer.

  5. Stir in the smoked paprika just before serving. If you prefer the sauce a little thicker, dissolve 1 tsp cornflour into a few tbsp of water and add to the pan, stirring well. Bring the goulash back to the boil, stirring all the time and you will see how the sauce thickens.

  6. Serve the goulash topped with sour cream if you wish. Serve it with boiled or mashed potatoes, rice, or crusty bread.