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Quick Goulash

I usually make a goulash with a long slow cook but here I have devised a quick midweek version. Serve with either pasta or rice.

1 tbsp flour

2 tbsp paprika

1 tsp caraway seeds

1 tsp salt

600g pork fillet, trimmed and thinly sliced

2 tbsp vegetable oil

1 onion, sliced

1 pepper (red or green), deseeded and sliced

400g tin of chopped tomatoes

Chopped parsley to garnish

Sour cream to serve

Red peppers and onions chopped

Mix the flour, paprika, cumin seeds and salt in a bowl. Toss the the sliced pork in the flour mix. Remove each piece and shake off the excess. Reserve the rest of the flour mix.

Heat a half the oil in a non stick frying pan. Add the slices of pork to the pan and brown on both sides for a couple of minutes. You may need to do this in stages so you don’t overcrowd the pan. Remove to plate.

Add the remaining oil to the frying pan and sauté the onions and peppers on a low light until soft, 8-10 minutes. Add the leftover flour mixture and stir through the onions. Pour in the chopped tomatoes, half fill the can with water from a freshly boiled kettle. allow to cook gently for 10 minutes, stirring occasionally.

Add the pork, cook for a further 5 minutes and serve with rice or pasta and sprinkle with parsley. serve the sour cream on the side.

Quick goulash

Quick goulash

Jules
I usually make a goulash with a long slow cook but here I have devised a quick midweek version. Serve with either pasta or rice.
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Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Servings 4 people
Calories 195 kcal

Ingredients
  

  • 1 tbsp flour
  • 2 tbsp paprika
  • 1 tsp caraway seeds
  • 1 tsp salt
  • 600 g pork fillet trimmed and thinly sliced
  • 2 tbsp vegetable oil
  • 1 onion sliced
  • 1 pepper (red or green) deseeded and sliced
  • 400 g tin chopped tomatoes
  • Parsley to garnish
  • sour cream to serve

Instructions
 

  • Mix the flour, paprika, cumin seeds and salt in a bowl. Toss the the sliced pork in the flour mix. Remove each piece and shake off the excess. Reserve the rest of the flour mix.
    Pork rubbed in spices
  • Heat a half the oil in a non stick frying pan. Add the slices of pork to the pan and brown on both sides for a couple of minutes. You may need to do this in stages so you don't overcrowd the pan. Remove to plate.
    Fry pork and spices
  • Add the remaining oil to the frying pan and sauté the onions and peppers on a low light until soft, 8-10 minutes. Add the leftover flour mixture and stir through the onions. Pour in the chopped tomatoes, half fill the can with water from a freshly boiled kettle. allow to cook gently for 10 minutes, stirring occasionally.
    Frying peppers and onions
  • Add the pork, cook for a further 5 minutes and serve with rice or pasta and sprinkle with parsley.
    Cooked goulash sauce

Nutrition

Calories: 195kcalCarbohydrates: 13gProtein: 29gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 81mgSodium: 790mgPotassium: 903mgFiber: 3gSugar: 6gVitamin A: 475IUVitamin C: 41mgCalcium: 54mgIron: 3mg
Tried this recipe?Let us know how it was!

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