Comforting Pork and Paprika Goulash Bake combines the sweet and spicy flavour of goulash with premium pork fillet, creamy queso fresco, yogurt and pasta in a prepare ahead 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.
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 full range is now available at Ocado
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.
- 300 g macaroni
- 3 tbsp rapeseed oil
- 1 large onion
- 2 cloves garlic
- 1 red pepper
- 300 g pork fillet medallions
- 340 g queso fresco
- 1 tbsp hot smoked paprika
- 1 400 g can chopped tomatoes
- 8 cherry tomatoes
- 200 ml pork or chicken stock
- 2 tsp cornflour
- 300 ml yogurt
- chopped parsley to garnish
Heat a tbsp oil in a saute pan and saute the onion, garlic and red pepper until soft,
Cut the pork into 2.5 cm cubes.
Put the flour in a plastic bag and season, add the paprika.
Add the pork to the bag and toss in the flour until coated.
Set aside the vegetables
Heat another tbsp of oil turn the heat up and brown the pork pieces, once brown set aside
Turn the heat down to medium and add the final tbsp of oil, slice the quesa fresca, toss in the flour and fry gently until golden.
Add the pork and vegetables back into the pan.
Add the tinned tomatoes and stock and simmer for 20 minutes
Pre-heat the oven to 180 C
Cook the macaroni in boiling salted water.
Add to the pork mixture, taste and adjust seasoning.
Mix the cornflour with the yogurt and add to slowly to the pan, stirring gently.and simmer for 5 minutes.
Mix the sauce and the pasta then pile into a heatproof dish and bake at 180 C for 30 minutes.
Garnish with parsley.or finely shredded kale.
During this winter season of cosy nights in, enjoy cooking up a storm with The Black Farmer range comprising Shoulder Joint; Fillet Medallions; Loin Steaks; Loin Chops; Belly Joint and Belly Slices.
More tasty and tempting pasta bakes
Chicken and Leek Pasta Bake – Farmersgirl Kitchen
Cheesy Butternut Squash, Chickpea and Pasta Bake – Farmersgirl Kitchen
Chorizo Butternut Squash Macaroni Cheese – Farmersgirl Kitchen
Kavey’s Chicken Tarragon Pasta Bake – Kavey Eats
Brussel Sprout and Cranberry Pasta Bake – Foodie Quine
Simple Roasted Vegetable Pasta Bake – Thinly Spread
Cheesy Pasta Bake – Simply Food
Disclosure: I was not paid for this post and all opinions are my own.