G - Hungarian Pork & Pepper Goulash

Name: G - Hungarian Pork & Pepper Goulash
Cuisine: European
Ingredients: 4 shallots; 2 spring onions; 1 green pepper; 1/2 tsp cayenne pepper; 1 dried bay leaf; 1 tsp ground smoked paprika; 1 red pepper; 2 tsp tomato paste; 250g pork tenderloin fillets; 1 beef stock cube; 75g basmati rice; Butter; 2 tbsp gf flour; pepper; salt; sugar; vegetable oil

21 steps

Goulash is a traditional Hungarian meat stew seasoned with smoked paprika and other spices. We've created an easy version that uses pork tenderloin and a mix of green and red peppers. A hearty stew – we hope you're Hungary!

Updated at: Thu, 17 Aug 2023 08:50:58 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories539.3 kcal (27%)

Total Fat18.4 g (26%)

Carbs60.9 g (23%)

Sugars16.4 g (18%)

Protein32.3 g (65%)

Sodium1332.3 mg (67%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

4shallots

2spring onions

1green pepper

½ tspcayenne pepper

1dried bay leaf

1 tspground smoked paprika

1red pepper

2 tsptomato paste

250gpork tenderloin fillets

75gbasmati rice

2 Tbspgf flour

Instructions

Step 1

Add the basmati rice and 175ml cold water to a pot with a lid and bring to the boil over a high heat

Step 2

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Step 3

Once cooked, remove from the heat and keep covered until serving

Step 4

Boil a kettle

Step 5

Cut the pork tenderloins into bite-sized pieces

Step 6

Deseed the green and red pepper (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Step 7

Peel the shallots and cut them in half

Step 8

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with 1 tbsp vegetable oil over a high heat

Step 9

Add the diced pork tenderloin and cook for 1-2 min on each side

Step 10

Transfer the pork to a plate and return the pan to a medium heat

Step 11

Add the chopped peppers and shallot halves to the pan with a pinch of salt

Step 12

Cover with a lid and cook over a medium heat for 5-6 min or until the peppers have softened

Step 13

Meanwhile, dissolve the beef stock cube, tomato paste and 2 tsp sugar in 300ml boiled water – this is your beef stock

Step 14

Trim, then chop the spring onion finely

Step 15

Once the peppers have softened, add the cayenne pepper (Can't handle the heat? Go easy!), smoked paprika and bay leaf to the pan and cook for 1 min

Step 16

Add a large knob of butter and 2 tbsp flour and cook for a further 1 min

Step 17

Add the beef stock and the pork to the pan

Step 18

Cook for 2 min or until the stew has reached the consistency of a creamy tomato soup

Step 19

Taste for seasoning, adding more salt and pepper if needed – this is your pork & pepper goulash

Step 20

Serve the pork & pepper goulash over the rice and garnish with the chopped spring onion

Step 21

Enjoy!

Notes

2 liked

1 disliked

Delicious

Easy

Go-to

Kid-friendly

Makes leftovers

Awesome and tasty recipe, great way to mix a bunch of vegetables, lean meats (I trimmed the fat off of the pork), and the flour and butter helps thicken it almost instantly. Be sure you pay close attention to the spices, a little goes a lot way.