Pork Goulash Recipe

Name: Pork Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lb pork loin, sliced; None None seasoned flour, to dust; 2 tbsp olive oil; 1 None onion, sliced; 2 cloves garlic, minced; 4.5 oz button mushrooms, sliced; 1 None red pepper, seeded, chopped; 1 tbsp smoked paprika; 1 cup chicken stock; 1/4 cup white wine; 3/4 cup sour cream; 2 tbsp fresh parsley leaves, chopped; None None noodles or rice, to serve

Servings: persons

1 1/4 lb pork loin, sliced
None None seasoned flour, to dust
2 tbsp olive oil
1 None onion, sliced
2 cloves garlic, minced
4.5 oz button mushrooms, sliced
1 None red pepper, seeded, chopped
1 tbsp smoked paprika
1 cup chicken stock
1/4 cup white wine
3/4 cup sour cream
2 tbsp fresh parsley leaves, chopped
None None noodles or rice, to serve

1
Dust pork in seasoned flour. Heat 1 tbsp olive oil in a large frying pan over high heat. Sear pork for 4-5 mins, until browned. Set aside.
2
Add remaining olive oil and saute onion and garlic over high heat for 1-2 mins. Add mushrooms, pepper and paprika. Cook for 2-3 mins, until pepper is tender. Add stock and wine. Bring to a boil, stirring, then reduce heat and simmer for 5-10 mins, until liquid reduces by 1/2. Stir in sour cream and chopped parsley. Cook, stirring, for 1 min. Return pork to pan and heat through. Season.
3
Serve with noodles or rice.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 lb pork loin, sliced, None None seasoned flour, to dust, 2 tbsp olive oil, 1 None onion, sliced, and more.

Yes, Pork Goulash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Goulash

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