Pork paprika goulash
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Catherine Frawley
Pork paprika goulash
Recipe by Lucy Jessop
The perfect meal to come home to on a chilly day, you can get this warming dish on the table in just over half an hour
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
450Kcal
Fat
12gr
Saturates
5gr
Carbs
53gr
Sugars
12gr
Fibre
5gr
Protein
29gr
Salt
0.2gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 tbsp vegetable oil
- 400g pork tenderloin, trimmed and cut into 12 slices
- 2 onions, finely sliced
- 2 red peppers, deseeded and thickly sliced
- 2 tbsp sweet smoked paprika
- 1 tsp caraway seeds
- 1 x 400g tin chopped tomatoes
- 200g basmati rice
- a small handful of parsley, roughly chopped, plus a few leaves to serve
- 4 tbsp (about 100g) soured cream, to serve
Step by step
- Heat half the oil in a deep frying pan over a high heat and, when hot, add the pork and cook for 1-2 minutes each side, until browned and just cooked through. Remove to a plate and set aside to rest.
- Return the pan to the heat, add the remaining oil, reduce the heat to medium, add the onion and peppers and cook for 8-10 minutes, stirring occasionally, until soft. Add the spices and cook for a further 2 minutes, stirring.
- Add the tomatoes, 400ml of just-boiled water and generous pinches of salt and sugar. Bring to the boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally, until the sauce is reduced and thick. Meanwhile, cook the rice according to the pack instructions.
- Stir the chopped parsley into the sauce along with the pork and resting juices. Reheat the pork for 1 minute, season to taste and remove from the heat.
- Serve the goulash with the rice, a dollop of soured cream and a few parsley leaves scattered over.
