Pork Fillet Hungarian Goulash… By Lucy Simmons

By lucy  , , , ,   ,

January 20, 2015

A simple and totally delicious midweek feast for all the family. Succulent pork fillet, the smoky kick of paprika in a vegetable entombed tomato sauce, perfect.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Generous


2 Peppers, mixed colours

1 Red onion

1 Carrot

1 Apple

Olive oil

2 tsp Smoked paprika

3-4 Bay leaves

1-2 Plump juicy garlic

2 tbsp Balsamic vinegar

500 Grams Passata

500 Grams Pork fillet

300 Grams Basmati rice

3-4 Heaped tbsp Sour cream

1 Handful Flat leaf parsley


1.  Prepare all the vegetables & apple, slicing them in a food processor.

2.  Add two tbsp of olive oil into a deep frying pan.  Add the sliced vegetables & apple the paprika with the ripped bay leaves, crushed garlic, and seasoning.  Leave to fry gently while stirring regularly.

3.  Slice the pork and flatten them out using your hand, rub in some salt and pepper and 1 tsp of olive oil.  Cook in a griddle pan or frying pan over a medium heat for 4 minutes on each side or until cooked all the way through.

4.  Going back to the vegetables, add some balsamic vinegar and then the passata.  Check for seasoning, adjusting to your taste buds,  bring to the boil then simmer gently.  Just before serving add the cooked pork into the spicy tomato sauce.

5.  Add the rice to a pan of boiling water and cook following the packet instructions.  When the rice is cooked add a dusting of paprika on top and cover while it sinks in.

6. To serve, place rice on a warmed platter, ladle over the porky goulash and all the beautiful juices, top with a dollop of sour cream, sprinkle a dusting of paprika and a scattering of chopped parsley and.......... "share" a simple, delicious family time weekday meal.


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