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Hungarian Pork Goulash garnished with parsley in a terracotta bowl.

Easy and Delicious Hungarian Pork Goulash Recipe

Grace Stewart
Your whole family will LOVE this Easy and Delicious Hungarian Pork Goulash Recipe! This beautiful and savory goulash is rich with Hungarian paprika and is a comforting dish which you will crave time and time again!
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine European, Hungarian
Servings 4 people
Calories 224 kcal

Equipment

Ingredients
  

  • 1 lb pork tenderloin cut into bite sized pieces
  • 3 tablespoon paprika please use authentic Hungarian paprika (either hot, sweet, or a combination of both)
  • 1 onion sliced (select a large onion)
  • 2 bell peppers removed the seeds and membranes and cut into 1" pieces/chunks (I recommend using 2 different colorful bell peppers)
  • 1 Russet potato select a medium potato; peel and cut into bite sized pieces
  • 1 bay leaf
  • 2 tablespoon lard can sub olive oil if you like
  • 6 cloves garlic minced
  • ¼ cup crushed tomatoes can sub tomato puree or tomato sauce
  • ¼ cup chicken broth
  • ½ ts salt split (plus additional to taste); use ¼ ts to season the pork prior to cooking it, and ¼ ts will be added along with the black pepper and cayenne pepper in a later step
  • ¼ ts black pepper plus additional to taste
  • ¼ ts cayenne pepper this is optional but lovely to add some more heat to the dish
  • 2 ts white wine

Optional Garnishes

  • sour cream or crème fraîche - a dollop or more of either is so delicious!
  • parsley finely minced

Instructions
 

  • Heat the lard (or olive oil) in a Dutch oven or large pot on a medium to a medium-high heat. Once the lard is hot, add the sliced onion and cook (stirring often), until softened and lightly browned. This should take around 4-5 minutes.
    Sliced onions being browned in a Dutch oven.
  • Season the pork (which has been cut into bite sized pieces) with ¼ ts salt. Add the pork to the sliced onions and continue cooking until the pork is no longer pink for about 5 minutes.
    Chunks of pork tenderloin and sliced onions cooking in a Dutch oven.
  • Add the paprika, ¼ ts salt, black pepper, cayenne pepper, bay leaf, crushed tomatoes, minced garlic, and chicken broth. Stir well, bring to the boil, and then simmer on a low heat for 30 minutes.
    Tomatoes, bay leaf, paprika, seasonings, and minced garlic added to chunks of pork being cooked in broth in a Dutch oven.
  • Now it's time to add the bell peppers and potatoes. Bring to the boil, and then simmer on a low heat for another 30 minutes or until the potatoes are tender.
    Red and yellow bell peppers and cut up potatoes added to a Hungarian pork goulash stewing in a Dutch oven.
  • The last step is to add the white wine. Stir it in and then get ready to enjoy your delicious goulash!
    Hungarian Pork Goulash in a red Dutch oven with a small bowl containing white wine poised over the Dutch oven.

Notes

This pork goulash is terrific served over rice or egg noodles!  Sour cream or crème fraîche takes this to the next level so be sure to add a dollop or two, and then sprinkle some beautiful finely minced parsley for the finishing touch!

Nutrition

Calories: 224kcalCarbohydrates: 19gProtein: 27gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 74mgSodium: 383mgPotassium: 943mgFiber: 3gSugar: 5gVitamin A: 2537IUVitamin C: 96mgCalcium: 57mgIron: 2mg
Keyword goulash, Hungarian goulash, paprika, pork tenderloin
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