Spicy Pork Goulash

Hungarian goulash is a tasty winter warming dish. It is guaranteed to fill you up on a cold winter’s night, and thanks to the chilli element, your metabolism will enjoy an extra boost. This dish only contains 305kcal and 11g of fat per serving so is ideal for anyone on a low calorie diet.


  • 1 tbsp olive oil
  • 600g pork fillet
  • 2tbs smoked paprika
  • 2 tbsp plain flour
  • Large onion
  • 2 cloves of garlic
  • 1 red and 1 green pepper
  • 1 long chilli
  • 1 tsp dried oregano
  • 1 tsp crushed caraway seeds
  • 400g tin of chopped tomatoes
  • 200ml beef stock
  • 1 tbsp red wine vinegar
  • 2 tbsp chopped parsley
  • 100ml low-fat natural yoghurt

How To Make Hungarian Goulash

  1. Preheat the oven to 180 degrees C / Gas mark 4.
  2. Chop the pork fillet and toss it in a bowl with the paprika, flour and seasoning. Heat up the olive oil in a large oven-proof casserole dish. Once the oil is nice and hot, brown the pork pieces on all sides before removing them with a slotted spoon and placing in a dish for later.
  3. Reduce the temperature under the casserole dish and fry the sliced onions and crushed garlic until the onions are nice and soft. If the onions are beginning to stick, add a small amount of water to the pan.
  4. Next, add the chopped peppers, finely chopped chilli pepper, caraway seeds and oregano. Give everything a good stir. After about approximately one minute, add the chopped tomatoes, beef stock and red wine vinegar to the pan.
  5. Add the pork back into the casserole dish, turn up the heat until it is nicely simmering once again and then place the dish in the oven with a lid tightly on for 1.5 hours.
  6. Once the casserole is cooked and the pork is falling apart, stir in the chopped parsley.
  7. Serve with a dollop of yoghurt and sprinkle some paprika on as a garnish.

Veggie Option

For a vegetarian alternative, substitute mixed beans for pork.

Top Tip

If you have a slow cooker, brown the pork first before adding everything to the slow cooker and leaving it to stew slowly on a low heat all day. By the time you get home from work, your Hungarian goulash will be cooked to perfection and you can sit down for a delicious and extremely tasty meal.

(Image by by Akita 2011)

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Louise is a health and fitness writer, with a keen interest in seeking out natural health and beauty remedies to keep herself looking her best! As a journalism graduate with a specific background in online media, Louise writes for numerous online publications covering topics such as management skills, sales techniques, digital marketing strategies, health and fitness and fashion trends to name but a few.