Pork and Paprika Goulash Bake

Comforting Pork and Paprika Goulash Bake combines tender pork fillet and pasta with the smoky, creamy and spicy flavours of goulash. This is a simple bake that’s filling and comforting for those days when on only carbs will do! 

For the Pork and Paprika Goulash Bake I used Pork Fillet Medallions from a new range of British pork raised without antibiotics from The Black Farmer – a UK first for fresh pork products.

Leading the way in being the first mainstream brand to introduce the produces, The Black Farmer has worked closely with partner farms to establish farming and production methods in response to the rising resistance to antibiotics. The selection of fresh British pork cuts from RSPCA assured pork can be easily identified by the blue Antibiotic Free swing tag.

 The unique farming method means that the sows are free to roam outside and are fed on only vegetarian feed. The system guarantees that piglets are born outdoors and reared without the use of antibiotics from birth. Such a high level of welfare means that there is a consistent supply of healthy, natural pig meat from happy pigs. And happy pigs means happy tummies!

Wilfred Emmanuel-Jones, The Black Farmer, comments:

“Unbeknown to the consumer, pork rearing involves the regular use of antibiotics. The farming industry will tell us that it is in the best interest of the animals, and I for one don’t want to see animals suffer unnecessarily. If they need antibiotics, they should be given them. Overuse and unnecessary use of antibiotics are leading to disease-resistant strains. I believe that there is a growing number of consumers who prefer not to be consuming meat that has been inoculated, just as there are consumers who prefer their meat to be reared to organic standards or within RSPCA Approved guidelines. The consumer has been fantastic at pushing our industry into improving farming practices, making this country’s animal welfare standards some of the best in the world. Raised without antibiotics is another step in that direction. I am glad to be the first to market with this concept in pork cuts.”

The sauce for Comforting Pork and Paprika Goulash Bake is made in one saute pan.  The red bell pepper, onions and garlic are cooked gently, then set aside.  The pork is dusted with flour and hot smoked paprika and browned, and the queso fresco gets the same treatment.  The queso fresco adds a lovely creaminess to the dish, but you can make the recipe without this ingredient.  If you want to make the Pork and Paprika Goulash Bake without the pork, perhaps for a vegetarian, then you can use only the queso fresco or you can make the sauce then take some out and have one pan with pork and one with queso fresco.

Once you add the stock and tomatoes to the pan,  the flour on the pork and queso fresco will start to thicken the stock.  After simmering gently for about 20 minutes, mix the yogurt with a little cornflour so it doesn’t split, and gently stir it into the sauce, simmer gently for 5 minutes. 

Add the sauce to the cooked pasta, I used elbow macaroni, however, any short pasta would work in this bake.  Pile the mixture into a buttered ovenproof dish until you are ready to bake it.

Once baked, the Pork and Paprika Goulash Bake forms a crisp top while underneath the pasta and sauce remain creamy and soft.  Sprinkle with parsley or finely chopped kale before serving. 

If you liked this recipe then try these:

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Slow Cooker Baked Beans with Chorizo is a hearty dish of beans with spicy sausage and a rich tomato sauce. The smoked paprika chorizo sausage adds a wonderful flavour that is absorbed into the beans as they cook. It's perfect to serve with some crusty bread to mop up the sauce or as a side dish for barbeque or other grilled meats.

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Chickpea and Smoked Paprika Soup

A delicious soup that's so easy to make.

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Pork and Paprika Goulash Bake

Janice Pattie

A comforting pasta bake with the warm and spicy flavours of a pork goulash.

5 from 1 vote

Print Recipe Pin Recipe BookmarkSaved!

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Hungarian

Servings 6

Calories 445 kcal

Ingredients

• 300 grams pasta
• 3 tablespoon vegetable oil
• 1 large onion
• 2 cloves garlic
• 1 red (bell) pepper
• 300 grams pork fillet
• 2 tbsp plain (all purpose) flour
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 1 tablespoon paprika
• 1 400 g can chopped tomatoes
• 8 cherry tomatoes
• 200 millilitres pork or chicken stock
• 300 millilitres sour cream
• 100 grams panko breadcrumbs
• 1 tbsp parsley finely chopped

Instructions

 

• Finely chop 1 large onion and 2 cloves of garlic.
• Deseed and dice 1 red (bell) pepper.
• Heat 1 tbsp of vegetable oil in a sauté pan or large frying pan and sauté the onion, garlic and red pepper until soft.
• Cut the pork fillet into 2.5 cm (1 inch) cubes.
• Put 2 tbsp plain (all purpose) flour in a plastic bag and season with 1 tsp salt and ½ tsp freshly ground black pepper.
• Add the pork chunks to the bag and toss in the flour until coated.
• Set aside the onion, garlic and red pepper on a plate.
• Heat another 1 tbsp of oil, turn the heat up and brown the pork pieces, once brown set aside.
• Put the pork and vegetables back into the pan with 1 tbsp paprika and stir through.
• Add the tinned tomatoes and stock and simmer for 20 minutes
• Pre-heat the oven to 180℃ fan/190℃/375℉
• Cook the pasta in boiling salted water until just cooked (al dente).
• Add 200 ml of sour cream to the pork mixture, taste to check the seasoning and, if necessary, add extra salt and pepper. stirring gently and simmer for 5 minutes.
• Add the cooked pasta and mix the sauce and the pasta.
• Pile the pork and pasta into a heatproof dish and top with 100 grams of panko breadcrumbs. Bake at 180℃ fan/190℃/375℉ for 30 minutes.
• Serve garnished with the remaining 100 ml sour cream and 1 tbsp finely chopped parsley.

Nutrition

Calories: 445kcalCarbohydrates: 60gProtein: 22gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 62mgSodium: 608mgPotassium: 598mgFiber: 4gSugar: 7gVitamin A: 1668IUVitamin C: 34mgCalcium: 109mgIron: 3mg

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Disclosure: I was not paid for this post and all opinions are my own.