Paprika pork goulash with soured cream recipe

By Debbie Major

  1. Serves 4
  2. Ready in about 2½ hours
  3. Rating

The classic Hungarian classic stew is an easy recipe for the coldest of nights.

tried and tested
Paprika pork goulash with soured cream


  1. 50g lard or solid vegetable fat
  2. 900g skinned, boned leg of pork, cut into 5cm pieces
  3. 700g (4 medium) onions, sliced
  4. 2 tbsp sweet paprika
  5. 2 garlic cloves, crushed
  6. 120g tomato purée
  7. 2 tbsp white wine vinegar
  8. 1/2 tsp caraway seeds
  9. 1 tbsp chopped fresh oregano, plus extra for garnishing
  10. 150ml soured cream, to serve


  1. 1. Preheat the oven to 150°C/fan130°C/gas 2. Heat the fat in a flameproof casserole, then add the pork in 2 batches and fry until golden brown. Using a slotted spoon, lift out onto a plate and set aside, then add the onions to the casserole and fry for 7-8 minutes until golden brown. Return the pork to the casserole with the paprika and 150ml water and cook for 5-6 minutes, until all the liquid has evaporated.
  2. 2. Add the garlic, purée, vinegar, caraway, oregano, 1/2 teaspoon salt and another 150ml water. Cover with a tight-fitting lid and cook in the oven for 11/2-13/4 hours until very tender.
  3. 3. Remove from the oven, uncover and leave to settle, then spoon the excess fat from the surface of the stew. Taste the sauce and adjust the seasoning if necessary. Serve with a spoonful of soured cream and a little black pepper, then garnish with extra oregano.

Nutritional info

Per serving: 681kcals, 43g fat (18.5g saturated), 52.1g protein, 23g carbs, 15.5g sugar, 0.6g salt

Chef's tip

This stew will improve in flavour immensely if made the day before. Reheat gently on the hob.


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January 19

agreed adding peppers improves the dish but i liked it thicker without the stock. and wouldn't bother to add one.

March 13

I would add red and yellow peppers and use veg stock rather than water as I would want more of a sauce

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