Pork Goulash Recipe


Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings2
Main IngredientInterest Group


 Red onion1 Small
 Red pepper1 Small
 Sunflower oil1 Tablespoon
 Butter1 Ounce
 Garlic1 Clove (5 gm), crushed (large clove)
 Button mushrooms2 Ounce
 Pork tenderloin8 Ounce, well trimmed
 Hot paprika2 Teaspoon (plus extra for dusting)
 Plain flour1 Tablespoon
 Chicken stock1⁄4 Pint
 Canned chopped tomatoes7 Ounce (1 can)
 Fresh tagliatelle6 Ounce
 Poppy seeds1 Teaspoon
 Fresh flat leaf parsley3 Ounce (small bunch)
 Soured cream4 Tablespoon
 Salt To Taste
 Black pepper To Taste, ground

Nutrition Facts

Serving size

Calories 825 Calories from Fat 292

% Daily Value*

Total Fat 33 g50.9%

Saturated Fat 13.6 g68.1%

Trans Fat 0 g

Cholesterol 121.6 mg

Sodium 525.8 mg21.9%

Total Carbohydrates 91 g30.2%

Dietary Fiber 11 g44.1%

Sugars 7.6 g

Protein 43 g85.2%

Vitamin A 188.5% Vitamin C 255.1%

Calcium 19.9% Iron 48.7%

*Based on a 2000 Calorie diet


1. Chop the onion. Cut the pepper in half, discard the core and seeds, and finely chop the flesh.

2. In a frying pan, heat oil and half the butter, add onion and pepper and stir to coat. Add garlic, salt to the pan and continue to cook over a high heat for 2-3 minutes until softened.
3. Slice the mushrooms and add to the pan, stirring to coat.
4. Cut the pork into 1 ½-inch long strips and add to the pan, stirring to coat and continue to cook until lightly browned.
5. Add 2 teaspoons of paprika and the flour into the pan and cook for 1 minute, stirring. Season with salt and pepper to taste. Pour in the stock and add the tomatoes. Bring to the boil, then simmer for about 5 minutes until the meat is tender.

6. In a pan of boiling salted water, plunge the tagliatelle and cook for 1-2 minutes until just tender. Drain the tagliatelle and toss in the remaining butter and the poppy seeds.
7. Chop the parsley and stir into the pork.

8. On warmed serving plates, arrange the tagliatelle, making a slight dip in the centre and spoon in the pork mixture.
9. Add a dollop of soured cream and sprinkle over a little more paprika. Serve at once.