Quick Pork Goulash

Prep Time:
35 mins
Total Time:
50 mins

This easy one-pot goulash comes together in under an hour—not bad for a dish that traditionally simmers for most of the day. By opting for quick-cooking tenderloin instead of the more common shoulder roast, the pork becomes melt-in-your-mouth tender in a fraction of the time. We recommend serving this comforting dish over buttered egg noodles with a crisp green salad on the side.


  • 1 ¼ pounds pork tenderloin, cut into 1 ½-inch pieces

  • Kosher salt and freshly ground pepper

  • 3 tablespoons extra-virgin olive oil

  • 1 medium onion, chopped (2 cups)

  • 2 red bell peppers, ribs and seeds removed, chopped

  • 4 carrots, peeled and cut on the bias into 1 ½-inch pieces

  • 1 tablespoon sweet paprika (preferably Hungarian)

  • 3 tablespoons tomato paste

  • 2 ½ cups low-sodium chicken broth

  • Sour cream and chopped fresh dill, for serving


  1. Season pork with salt and pepper. Heat 2 tablespoons oil in a pot over medium-high. Add pork and cook, stirring a few times, until browned in places and almost cooked through, about 5 minutes. Transfer to a plate.

  2. Add remaining 1 tablespoon oil to pot. Add onion, bell peppers, and carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden in places, 7 to 9 minutes. Stir in paprika and tomato paste; cook 30 seconds.

  3. Stir in broth; boil until mixture is reduced to the consistency of a thin gravy and carrots are tender, 12 to 14 minutes. Return pork and any accumulated juices to pot; simmer until pork is just cooked through, about 1 minute. Serve, topped with sour cream and dill.

    Quick Pork Goulash recipe
    Lennart Weibull
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