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Pork Goulash with Rice

A homey, delicious dish with a lively kick! This one's for anyone who loves tomato flavor and rice dishes. Pork goulash with rice is hearty and satisfying — make it for lunch or dinner and the whole family will be happy!

AlyonushkaAuthor avatar
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Goulash with rice
Goulash with rice Goulash with rice
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 6 g
Fats 30 % 13 g
Carbohydrates 56 % 24 g
231 kcal
GI: 20 / 76 / 4
  • Here's how it goes: 1. Rinse the rice several times under running water. Put it in a saucepan and add water at a 1:1.5 ratio. Salt to taste and set it over low heat. When the water has cooked off, the rice should still be a little underdone — that's what you want. Turn off the heat and leave the rice covered; even better, wrap the pot in something warm. That way the rice finishes gently and stays fluffy. 2. While the rice cooks, make the goulash. First rinse the pork and cut it into medium cubes. 3. Add the meat to a hot skillet with vegetable oil. 4. While the pork browns over medium heat, prep the vegetables. 5. Peel the onion and cut it into half-moons — use a white onion. 6. Wash the bell pepper, seed it, and cut into large pieces. 7. Once the meat has browned a bit and released its juices, add the onion, pepper, and Korean-style carrots. (You can use plain carrots cut into cubes instead.) Let them sauté briefly over medium heat — not too long, so the meat juices don't scorch. 8. Now add a little water and let the pork and vegetables simmer for about 10 minutes. 9. Stir the tomato paste into a little water in a small bowl and mix in a spoonful of flour (I used millet flour, but any kind works). Stir until smooth. 10. Check the meat for tenderness — it should be nearly done. Stir the tomato mixture into the skillet and mix well. Salt to taste. The flour will thicken the sauce, so add a little more water if needed — you want it neither too thick nor watery. Let the goulash simmer over low heat for another 10 minutes. Once the meat is tender and the vegetables are cooked through, the goulash is done. I used basmati rice, which is considered very healthy, but any long-grain or parboiled rice that stays fluffy after cooking will work. It's best to fry in an oil with fewer unsaturated omega fatty acids — unrefined olive or coconut oil, for example — for a healthier dish. Serve it with the saucy goulash on one side of the plate and the rice on the other, or spoon the goulash over the rice, or mix the two together. Try it whichever way you like best. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Fatty pork - 333  kcal/100g
  • Lean pork - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on the bone - 537  kcal/100g
  • Pork schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Wild boar leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Whole-wheat flour, fortified - 333  kcal/100g
  • Whole-wheat all-purpose flour - 364  kcal/100g
  • Fine-ground flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Onion - 41  kcal/100g
  • Sea salt - 0  kcal/100g
  • Basmati rice - 347  kcal/100g
  • Korean-style carrots - 134  kcal/100g

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