Best Quick Pork Goulash Recipes

Quick Pork Goulash image

Provided by Greg Lofts

Time 50m

Number Of Ingredients 10

1 1/4 pounds pork tenderloin, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 medium onion, chopped (2 cups)
2 red bell peppers, ribs and seeds removed, chopped
4 carrots, peeled and cut on the bias into 1 1/2-inch pieces
1 tablespoon sweet paprika (preferably Hungarian)
3 tablespoons tomato paste
2 1/2 cups low-sodium chicken broth
Sour cream and chopped fresh dill, for serving

Steps:

Season pork with salt and pepper. Heat 2 tablespoons oil in a pot over medium-high. Add pork and cook, stirring a few times, until browned in places and almost cooked through, about 5 minutes. Transfer to a plate.
Add remaining 1 tablespoon oil to pot. Add onion, bell peppers, and carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden in places, 7 to 9 minutes. Stir in paprika and tomato paste; cook 30 seconds.
Stir in broth; boil until mixture is reduced to the consistency of a thin gravy and carrots are tender, 12 to 14 minutes. Return pork and any accumulated juices to pot; simmer until pork is just cooked through, about 1 minute. Serve, topped with sour cream and dill.

Quick Pork Goulash image

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

1 1/4 pounds pork tenderloin, trimmed and cut into 1-inch pieces
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 teaspoons olive oil
2 carrots, diced
1 rib celery, diced
1 onion, thinly sliced
1 red or green bell pepper, diced
3 tablespoons sweet paprika
2 tablespoons tomato paste
1 teaspoon crushed caraway seeds
2 cloves garlic, minced
1 cup low-sodium beef broth
1 teaspoon red wine vinegar
2 cups whole-wheat egg noodles
Chopped chives, for garnish

Steps:

Toss the pork pieces with the thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1/2 of the oil in a medium Dutch oven over medium-high heat. Add the pork pieces in a single layer and cook until lightly browned, about 5 minutes. Transfer with a slotted spoon to a bowl.
Heat the remaining oil in the same pot and add the carrots, celery, onions and bell pepper and cook, stirring, until softened, 7 to 10 minutes. Stir in the paprika, tomato paste, caraway and garlic until fragrant and the tomato paste has darkened slightly, 1 to 2 minutes. Stir in the broth and 1 1/2 cups water and bring to a simmer. Cook until the vegetables are tender and the broth has thickened, about 45 minutes.
Meanwhile, cook the noodles according to package directions and keep warm.
Add the pork back to the stew and cook, stirring, until the pork is cooked through and hot. Stir in the vinegar and season with salt and pepper. Toss with the hot egg noodles and garnish with chives.