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A tasty piece of pork in this comforting Pork and Paprika Goulash Bake

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
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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