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Hungarian Pork & Pepper Goulash

Hungarian Pork & Pepper Goulash

Rating
4.5rating out of 5

(1241 reviews from our customers)

Prep Time

25 min

Cuisine

Hungarian

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!

Prep Time

25 min

Cuisine

Hungarian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
4 shallots
Green-pepper
1 green pepper
Red-pepper
1 red pepper
Spring-onion
2 spring onions
tomato paste 3.18
2 tsp tomato paste †
paprika
1 tsp ground smoked paprika
cayenne-pepper
1/2 tsp cayenne pepper
dried-bay-leaves-(1)
1 dried bay leaf
pork tenderloin (2 x 100g)
2 x 125g British pork tenderloins
beef stock cube (new5/18)
1 beef stock cube †
basmati-rice
75g basmati rice
You Will Need
Butter, flour, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 green pepper
  • 1 red pepper
  • 1 spring onion
  • 2 tsp tomato paste<span class="strong">†</span>
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • dried bay leaves
  • 2 x 125g British pork tenderloin
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 100g basmati rice
Typical Values per 100g per serving
Energy 458 kJ
108 kcal
1551 kJ
366 kcal
Fat
of which saturates
1.2 g
0.4 g
4 g
1.5 g
Carbohydrate
of which sugars
14.7 g
1.8 g
49.7 g
6.2 g
Fibre 1.2 g 4.1 g
Protein 10 g 34 g
Salt 0.78 g 2.66 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 green pepper
green pepper
1 red pepper
red pepper
1 spring onion
spring onion
2 tsp tomato paste
tomatoes (sulphites)
1 tsp smoked paprika
ground smoked paprika
1/2 tsp cayenne pepper
cayenne pepper
dried bay leaves
dried bay leaves
2 x 125g British pork tenderloin
pork (100%)
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
100g basmati rice
basmati rice
Allergens
  • Allergens highlighted by † (sulphites, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Hungarian Pork & Pepper Goulash

Add the basmati rice and 175ml [350ml] cold water to a pot with a lid and bring to the boil over a high heat

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

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

2 Hungarian Pork & Pepper Goulash

Boil a kettle 

Cut the pork tenderloins into bite-sized pieces 

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

Peel the shallots and cut them in half

3 Hungarian Pork & Pepper Goulash

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with 1 tbsp [2 tbsp] vegetable oil over a high heat

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

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

4 Hungarian Pork & Pepper Goulash

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

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

5 Hungarian Pork & Pepper Goulash

Meanwhile, dissolve the beef stock cubetomato paste and 2 tsp [4 tsp] sugar in 300ml [600ml] boiled water – this is your beef stock 

Trim, then chop the spring onion[s] finely 

6 Hungarian Pork & Pepper Goulash

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

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

7 Hungarian Pork & Pepper Goulash

Add the beef stock and the pork to the pan 

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

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

8

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

Enjoy!

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