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Pork Goulash served with broccoli and brown rice

Pork Tenderloin Goulash (serves 4)

Serve with rice or potato dumplings alongside, and whatever veg takes your fancy!

Course Main Course
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Author Sally Akins


  • 2 tbsp rapeseed oil
  • 1 pork tenderloin roughly 500-600g
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 pinch sea salt
  • 3 tbsp plain flour
  • 1/2-1 tsp hot paprika
  • 2 tsp sweet paprika
  • 750 ml hot chicken stock
  • 4 tbsp tomato puree
  • 1 tin chopped tomatoes
  • 1 red pepper sliced
  • 1 tsp sugar
  • 1 tsp caraway seeds


  1. Cut the meat into 2.5cm cubes.
  2. Heat the oil in a large, heavy based saucepan. Brown the meat on all sides, making sure not to overcrowd the pan at any time. Remove the cubes of meat to a plate as they are browned.
  3. Add the onion, garlic and a pinch of salt to the pan and cook over a gentle heat until the onion is translucent – do not let the onion or garlic brown. This will take 4-5 minutes.
  4. Return the meat and any juices to the pan. Add the flour and paprika and stir over a medium heat for 1-2 minutes to cook out the flour, being careful not to burn it.
  5. Stir in the hot stock, scraping the bottom of the pan to make sure all of the caramelised meat juices and flour is stirred in.
  6. Next, add the tomato puree, tomatoes, sliced peppers, sugar and caraway seeds (if using)
  7. Bring the pan to the boil, reduce the heat and simmer gently for 1.25 hours. The goulash is ready when the meat is tender and the sauce thickened.