Hungarian goulashReviewed by our expert panel
(at time of publication)
- 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
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.
Make it gluten-free: Check paprika is gluten free and use gluten-free stock.
You can freeze this dish at the start of step 4, before you add the yoghurt.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 3g
Dietary fibre 6g
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