Hungarian goulash

Author: Kate Belcher

Photographer: Steve Baxter

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

800g new potatoes, halved if large
2 teaspoons olive oil
400g pork tenderloin, diced
1 onion, chopped
2 cloves garlic, crushed
1 ½ tablespoons paprika, plus extra, to serve
1 bay leaf
400g can no-added-salt chopped tomatoes
150ml reduced-salt chicken stock
2 large carrots, peeled, chopped
½ bunch parsley, chopped
6 tablespoons low-fat plain yoghurt

Instructions

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1 Bring a large saucepan of water to the boil. Add potatoes; cook for 15 minutes, or until almost tender. Drain potatoes and set aside.

2 Meanwhile, heat olive oil in a large non-stick frying pan set over medium-high heat. Add pork, onion, garlic and paprika and cook, stirring, for 2-3 minutes, or until pork is browned.

3 Add bay leaf, tomatoes and chicken stock to pan; bring to the boil. Add reserved potatoes with carrots. Reduce heat and simmer for 5 minutes, or until pork is cooked, vegetables are tender and sauce has slightly reduced. Season mixture with cracked black pepper.

4 Remove pan from heat and allow to cool slightly. Stir most of the parsley and 2 tablespoons of the yoghurt into mixture.

5 Divide goulash among serving bowls, topping each bowl with 1 tablespoon of the remaining yoghurt. Sprinkle goulash with remaining chopped parsley, the extra paprika, and serve.

Variations

Make it gluten-free: Check paprika is gluten free and use gluten-free stock.

HFG tip

You can freeze this dish at the start of step 4, before you add the yoghurt.

Nutrition Info (per serve)

Calories 361 cal

Kilojoules 1510 kJ

Protein 30 g

Total fat 8 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 9 g

Dietary fibre 6 g

Sodium 200 mg

Calcium 140 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.