Pork Goulash

Pork Goulash
Servings: 6 Prep 15 mins Cook 1 hr 10 mins


  • 3 pounds pork roast, cut into 1-1/2-inch pieces
  • 3 tablespoons all-purpose flour
  • 2 tablespoons sweet Hungarian paprika
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 sweet red pepper, cored and diced
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon caraway seeds
  • 1 14 1/2 ounce can diced tomatoes
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • Chopped fresh parsley
  • Cooked egg noodles (optional)

Make It

1. In a large bowl, combine pork, 2 tablespoons of the flour, 1 tablespoon of the paprika and 1/4 teaspoon salt. Heat 1-1/2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add half of the pork to the pot and brown on all sides, 5 minutes. Remove with a slotted spoon; repeat with remaining 1-1/2 tablespoons oil and the rest of the pork.

2. Reduce heat to medium and add onion. Cook 3 minutes. Stir in sweet red pepper. Cook 2 minutes. Sprinkle with remaining tablespoon each of flour and paprika. Cook 1 minute. Stir in vinegar; let simmer. Sprinkle with caraway seeds, then pour in tomatoes and broth, scraping up any brown bits from pan. Return pork to mixture. Cover and simmer over low heat for 1 hour. Stir in tomato paste and remaining 1/4 teaspoon salt. Cook, uncovered, 10 minutes. Sprinkle with parsley and serve over egg noodles, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 441, Fat, total (g): 20, chol. (mg): 125, sat. fat (g): 5, carb. (g): 12, fiber (g): 2, pro. (g): 52, sodium (mg): 678, Percent Daily Values are based on a 2,000 calorie diet.