Pork goulash with paprika yogurt

Pork goulash with paprika yogurt
  • Serves icon Serves 4 people
  • Time icon Ready in 20 minutes

A quick and simple one-pot recipe for Hungarian favourite, pork goulash.


  • 4 pork loin steaks
  • 2 teaspoons paprika
  • 2 teaspoons of olive oil
  • 400g can chopped tomatoes with herbs
  • 560g can peeled new potatoes in water
  • A handful chopped fresh flatleaf parsley
  • 75g natural yogurt
  • Serve with crusty bread


  1. Trim the pork loin steaks of excess fat, cut into 2cm cubes and toss with 2 teaspoons paprika and some seasoning.
  2. Heat a wide frying pan over a medium-high heat, add 2 teaspoons of olive oil and the pork and cook for 2-3 minutes, until browned.
  3. Add the can chopped tomatoes with herbs and a dash of water. Bring to the boil, stir in the can of peeled new potatoes in water, drained and larger potatoes halved. Reduce the heat slightly and simmer rapidly for 5 minutes or until the pork and potatoes are tender and the sauce reduced a little. Season.
  4. Cool slightly, then stir in the fresh parsley and the natural yogurt. Divide the goulash between 4 wide bowls, top each with a spoonful of natural yogurt and sprinkle with paprika.
  5. Serve with crusty bread to mop up the sauce.


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