Hungarian Goulash


by: The Ranting Chef

There are a number of dishes that based solely on their name get a bad rap from those who don’t know what it is and haven’t had it. Spotted Dick, Toad in the Hole, and Bubble and Squeak all fall into that category. (Hmmm… many foods from the UK). Another one of those, at least for me, was goulash. As a kid, I had this picture of some grimy soup made with leftover water from the mop pail mixed with innards and goats blood. There is very little chance I would have ordered it from a restaurant menu, no matter the description that was given. The reality, as is often the case, is much more tame. For those who have not had goulash, it is a meat based stew with paprika and often potatoes. In many cases a little sour cream is added to the dish. This version uses pork and I used an oven bag to keep the meat juicy and fully cook the potatoes.


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serves: 4

1.2lb Pork tenderloin (cut into 2cm pieces)

1/2 cup Onions (chopped)

1/2 cup Red/Green peppers (chopped)

2 tbsp paprika

2 tbsp Tomato puree

4 tbsp Olive oil

4 ounces Cream cheese (full fat)

8 small potatoes (peeled)

3 cups Chicken stock

leaf Bay

Chopped parsley


Nutrition Facts
Hungarian Goulash

Servings Per Recipe: 4

Amount per Serving

Calories: 493

  • Total Fat: 27.3 g
  •     Saturated Fat: 8.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 73.5 mg
  • Sodium: 430.6 mg
  • Total Carbs: 41.4 g
  •     Dietary Fiber: 6.4 g
  •     Sugars: 7.7 g
  • Protein: 22.1 g

how is this calculated?

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1.  Preheat oven to 350ºF/180ºC

2.  Place the pork, onions and peppers into a bowl

3.  2.Pour over the olive oil, adding paprika, tomato puree, cream cheese and bay leaf. Gently mix the ingredients and season with salt and pepper.

4.  Lay the bag in a non-heated oven proof dish and empty the ingredients into the bag. Add the stock and new potatoes and seal the bag with the tie provided.

5.  Snip the corner off the oven bag. Place in the oven and cook for 45 minutes.

6.  To serve – cut open the bag and let the steam escape.

7.  Transfer the goulash to serving dishes/plates to serve.

8.  Finish with chopped parsley and serve.

Cooks' note:
It was hearty and had good flavor.

Original source:

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