Goulash in a hurry

    30 min

    This short-cut version of classic Hungarian goulash is rich and delicious. Strips of lean pork, shredded red cabbage and green pepper cook quickly and taste excellent with the traditional flavourings of paprika and caraway seeds. Serve rice or noodles and a simple green salad alongside, to complete the meal.

    17 people made this

    Serves: 4 

    • 2 tbsp extra virgin olive oil
    • 1 large onion, finely chopped
    • 2 garlic cloves, crushed
    • 3 thick lean pork loin steaks, about 300 g (10½ oz) total weight, cut into thin strips
    • 1 tbsp plain flour
    • 1 can tomatoes, about 800 g
    • 120 ml (4 fl oz) extra dry white vermouth
    • 2 tbsp paprika
    • 1 tsp caraway seeds
    • 1 tsp caster sugar
    • 1 pork or chicken stock cube, crumbled
    • 1 large green pepper, seeded and chopped
    • 200 g (7 oz) red cabbage, finely shredded
    • salt and pepper
    • To serve
    • 4 tbsp Greek-style yogurt
    • paprika
    • fresh chives

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the oil in a large frying pan or saucepan. Add the onion, garlic and pork, and cook over a high heat for about 3 minutes or until the meat has changed colour and become firm and the onion is slightly softened. Meanwhile, blend the flour with 4 tbsp juice from the canned tomatoes to make a smooth paste; set aside.
    2. Add the vermouth, paprika, caraway seeds and sugar to the pan and stir, then add the tomatoes with the rest of their juice, breaking them up as you mix them in. Stir in the stock cube, and the flour and tomato juice mixture. Bring to the boil, stirring, and cook until the juices thicken.
    3. Stir in the green pepper and red cabbage until both are thoroughly coated in the cooking juices. Reduce the heat, cover the pan and simmer the goulash for about 15 minutes or until the meat is cooked and the vegetables are just tender, but still slightly crisp.
    4. Taste the goulash and season with salt and pepper, if necessary. Ladle the goulash into bowls and top each portion with a spoonful of Greek-style yogurt and a sprinkle of paprika. Garnish with chives and serve.

    Some more ideas

    To make a vegetarian goulash, omit the pork and cabbage. Cut 1 aubergine into chunks and add to the softened onion and garlic in step 1 with 6 halved sun-dried tomatoes, 2 thickly sliced celery sticks and 2 thickly sliced courgettes. Follow the main recipe, using a vegetable stock cube. Simmer for 25 minutes, then stir in 1 can chickpeas, about 400 g, and 1 can red kidney beans, about 200 g, both well drained. Cook for a further 5 minutes. * Halved small new potatoes are good in the vegetarian version, above. Add them with the other vegetables and leave out the canned red kidney beans.

    Plus points

    Several studies have shown that eating garlic can reduce the risk of heart attack and stroke by making the blood less sticky and likely to clot. Garlic can also help to reduce high blood pressure. * Onions share garlic's healthy properties and they are also a natural decongestant. Using onions as the basis for everyday dishes contributes to good eating.

    Each serving provides

    Excellent source of vitamin B12, vitamin C. Good source of vitamin B1, vitamin B6. Useful source of folate, iron, niacin, selenium, zinc.

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    Reviews in English (2)


    Easy and tasty, though, as always, chopping veg took longer than I expected.  -  26 Jan 2010


    Sounds great but not even similar to Goulash  -  02 May 2012