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Pork goulash with tomato sauce

Pork Goulash with Tomato Gravy

A tasty, quick, and easy dish for the whole family! Pork goulash with gravy is tender pork stewed with onion in plenty of tomato sauce—it goes with any side dish! It comes together simply and fast, perfect for a family dinner.

Maria

Recipe author

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Composition / ingredients

Servings:

Pork tenderloin

500

Water (boiling)

500

Onion

Parsley (2-3 sprigs)

Tomato paste

Vegetable oil

Flour

Bay leaf

Allspice

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 9 g

Fats 33 % 6 g

Carbohydrates 17 % 3 g

92 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

How do you make tasty pork goulash with tomato gravy? Very simply! First, gather the ingredients from the list. You can swap the pork tenderloin for another cut—ham, shoulder, and so on. You can swap the tomato paste for ketchup or fresh peeled, diced tomatoes, and use any vegetable oil.
Step 2:

Rinse the meat and be sure to pat it dry with a paper towel—too much moisture will steam it instead of searing it. Cut it into small strips.
Step 3:

Peel the onion and cut it into small cubes.
Step 4:

Wash, dry, and finely chop the parsley. If you like, swap in or add other herbs—dill, cilantro, or a mix.
Step 5:

Heat the vegetable oil in a skillet, add the pork, and cook, stirring, over high heat for about 5 minutes until golden.
Step 6:

Add the onion to the pork. Cook everything together, stirring, for 3–5 minutes. If the onion starts to brown too fast, lower the heat or shorten the time.
Step 7:

Season the goulash with salt and pepper. Add the allspice berries and the flour. Stir everything together and cook for 2–3 minutes.
Step 8:

Add the tomato paste and stir. If the paste is very tart, you can add a pinch of sugar to the meat.
Step 9:

Add the bay leaves to the skillet. Pour in 2 cups (500 ml) of boiling water or meat broth. Cover and simmer the goulash over low heat for about 30 minutes.
Step 10:

Spoon the finished goulash onto plates and sprinkle with the chopped parsley. Enjoy!

Besides pork, you can use any other meat in this dish. Keep in mind the cooking time, flavor, and calorie count will change—beef, for example, takes longer than pork, while chicken breast or turkey takes less.
Any oil is only healthy up to a certain point—its smoke point, where it starts to burn and form harmful compounds, including carcinogens. It's worth knowing each oil's smoke point so you can pick the right one for frying and skip the ones that shouldn't be heated at all.
The right pan matters! The wrong skillet can spoil even a great recipe, so it's worth choosing one suited to what you're making.