Goulash is a traditional winter warmer with origins in Hungary, and Jamie Oliver’s “simple” and “affordable” recipe makes it easy to whip it up at home.
Typically, it’s a stew made with meat (commonly beef or pork), vegetables, and spices, most notably paprika, which gives it its characteristic colour and flavour.
There are many regional variations, such as Hungarian goulash, which is more stew-like, and American goulash, which often includes pasta and is more akin to a casserole.
Goulash is often served with bread, noodles, or dumplings, making it a filling and nutritionally complete meal.
In his version, the author, chef and restaurateur uses lean pork, flavouring with some vegetables, and additional seasonings including paprika for that characteristic crimson colour. Sharing the recipe on his website, Jamie stated that it cooks in just 55 minutes and serves four.
Jamie Oliver’s goulash recipe
Ingredients
One small onion
One green or red pepper
One large potato (400g)
350g higher-welfare lean pork, such as tenderloin or fillet
1½ tablespoons olive oil
Two 400g tins of chopped tomatoes
One 400g tin of cannellini beans
Optional: One tablespoon paprika
Optional: One teaspoon bouillon powder
One sprig of fresh flat-leaf parsley
Method
Peel and finely dice the onion. Remove the seeds from the pepper, slice it, then wash and cube the potato. Cut the pork into small chunks.
In a large pan, heat the oil over medium heat. Add the onion and pork, cooking for about five minutes until the meat is browned and the onions are starting to soften.
Next, add the pepper and potato, frying for an additional one to two minutes before pouring in the tomatoes. Drain the beans and mix them in, along with the paprika and bouillon powder.
If you’re preparing this dish for a baby, skip the paprika and bouillon powder until after you’ve set aside their portion. Let it cool, then chop or mash the food to achieve the preferred consistency.
Bring the mixture to a boil, then reduce the heat and let it simmer for 35 to 40 minutes, until everything is cooked through. Finally, chop the parsley finely and sprinkle it on top before serving.
