Minced Pork & Paprika Goulash – A Cozy, Weeknight Comfort Bowl
This Minced Pork & Paprika Goulash is the kind of dinner that makes the whole kitchen smell like home. It’s rich with sweet paprika, hearty with potatoes, and full of soft onions and peppers that melt into the sauce. Using minced pork keeps it quick and budget-friendly, but it still delivers big flavor.
The texture is silky, the broth is lightly smoky, and the whole thing comes together in one pot. Ladle it over rice, noodles, or crusty bread and you’ve got a complete, comforting meal.
Minced Pork & Paprika Goulash - A Cozy, Weeknight Comfort Bowl
Ingredients
Method
- Prep your veg. Slice the onions and pepper, mince the garlic, and dice the potatoes into small cubes. Smaller pieces cook faster and thicken the sauce.
- Brown the pork. Heat the oil in a large pot over medium-high heat.Add the minced pork with a pinch of salt. Cook 5–7 minutes, breaking it up, until lightly browned with some crispy bits. This builds flavor.
- Soften the onions and pepper. Add onions and bell pepper to the pot.Cook 6–8 minutes until soft and sweet, stirring often and scraping up browned bits.
- Bloom the spices. Stir in garlic, sweet paprika, smoked paprika, and caraway seeds. Cook 30–45 seconds, just until fragrant. Don’t let the paprika burn or it will turn bitter.
- Tomato paste time. Add the tomato paste and cook 1 minute to caramelize it slightly. This deepens the color and adds umami.
- Add potatoes and stock. Stir in the potatoes, bay leaf, and enough stock to cover everything by about 1 cm (half an inch).Season with salt and pepper.
- Simmer gently. Bring to a simmer, then reduce heat to medium-low. Cook 20–25 minutes, uncovered, until the potatoes are tender and the sauce has thickened slightly. Stir occasionally so nothing sticks.
- Adjust and enrich. Taste and adjust salt and pepper.If you like a creamier finish, stir in the sour cream off the heat. A tiny splash of lemon juice or vinegar can brighten the flavors at the end.
- Serve and garnish. Ladle into bowls and top with a spoon of sour cream and fresh parsley. Serve with buttered noodles, rice, or crusty bread.
Why This Recipe Works
– Minced pork cooks fast, so you build deep flavor without a long simmer. – Two types of paprika—sweet and smoked—create warmth and gentle smokiness without heat. – Onion, garlic, and bell pepper add sweetness that balances the savory pork. – Tomato paste and stock give the sauce body and a glossy finish. – Potatoes thicken naturally, so you don’t need flour, and the stew stays gluten-free.
Shopping List
- 500 g (about 1 lb) minced pork
- 2 medium onions, finely sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced small
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds (optional but traditional)
- 2 tablespoons tomato paste
- 1 bay leaf
- 500–600 ml chicken or pork stock (about 2–2.5 cups)
- 2 tablespoons oil (sunflower or olive)
- Salt and black pepper
- 2–3 tablespoons sour cream or Greek yogurt (for serving, optional)
- Fresh parsley, chopped (for garnish)
- Lemon or vinegar (small splash to brighten, optional)
How to Make It
- Prep your veg. Slice the onions and pepper, mince the garlic, and dice the potatoes into small cubes. Smaller pieces cook faster and thicken the sauce.
- Brown the pork. Heat the oil in a large pot over medium-high heat.Add the minced pork with a pinch of salt. Cook 5–7 minutes, breaking it up, until lightly browned with some crispy bits. This builds flavor.
- Soften the onions and pepper. Add onions and bell pepper to the pot.Cook 6–8 minutes until soft and sweet, stirring often and scraping up browned bits.
- Bloom the spices. Stir in garlic, sweet paprika, smoked paprika, and caraway seeds. Cook 30–45 seconds, just until fragrant. Don’t let the paprika burn or it will turn bitter.
- Tomato paste time. Add the tomato paste and cook 1 minute to caramelize it slightly. This deepens the color and adds umami.
- Add potatoes and stock. Stir in the potatoes, bay leaf, and enough stock to cover everything by about 1 cm (half an inch).Season with salt and pepper.
- Simmer gently. Bring to a simmer, then reduce heat to medium-low. Cook 20–25 minutes, uncovered, until the potatoes are tender and the sauce has thickened slightly. Stir occasionally so nothing sticks.
- Adjust and enrich. Taste and adjust salt and pepper.If you like a creamier finish, stir in the sour cream off the heat. A tiny splash of lemon juice or vinegar can brighten the flavors at the end.
- Serve and garnish. Ladle into bowls and top with a spoon of sour cream and fresh parsley. Serve with buttered noodles, rice, or crusty bread.
Keeping It Fresh
– Fridge: Cool completely, then store in an airtight container for up to 4 days.
The flavors deepen overnight. – Freezer: Freezes well for up to 3 months. Skip the sour cream before freezing; add it after reheating. – Reheat: Warm on the stovetop over medium heat with a splash of water or stock. Stir often so it doesn’t catch. – Make-ahead tip: Cook the base without potatoes, freeze, then add fresh potatoes when reheating for the best texture.
Health Benefits
– Protein-rich: Minced pork provides complete protein to keep you full and support muscle repair. – Vitamins and antioxidants: Bell peppers and paprika bring vitamin C and carotenoids that support immune health. – Balanced carbs: Potatoes offer potassium and fiber, especially if you keep the peel on. – Customizable fat levels: Choose lean pork or skim off fat after browning to fit your goals. – Gluten-free friendly: Naturally thickened without flour.
What Not to Do
– Don’t burn the paprika. Add it after the onions soften, and cook briefly.
Bitter paprika can ruin the dish. – Don’t skip browning the meat. Color equals flavor. A quick sear gives the stew its savory backbone. – Don’t overboil. A wild boil toughens meat and can break the sauce. Gentle simmer is best. – Don’t flood with stock. Add just enough to cover.
Too much liquid dilutes flavor and delays thickening. – Don’t add sour cream over high heat. It can split. Stir it in off the heat or serve on the side.
Recipe Variations
– Spicy kick: Add a pinch of hot paprika or chili flakes with the garlic. – Veg-forward: Stir in sliced mushrooms, carrots, or peas during the simmer. – Different meats: Try minced turkey or beef. Turkey keeps it lighter; beef adds depth. – Paprikash style: Increase sour cream and finish with a knob of butter for a richer, creamier sauce. – Smokier profile: Add a diced smoked sausage with the onions, or a dash of liquid smoke. – One-pan pasta: Add short pasta and extra stock in the last 12 minutes for a hearty skillet meal. – No potato: Swap in canned butter beans or chickpeas for a different texture and extra fiber. – Herb twist: Finish with dill instead of parsley for a fresh, Eastern European note.
Can I make this dairy-free?
Yes.
Skip the sour cream or use a dairy-free yogurt. The stew is still flavorful without dairy, thanks to the paprika and tomato paste.
What’s the best paprika to use?
Use a good-quality sweet Hungarian paprika as the base. Add a little smoked paprika for depth.
Avoid using only smoked paprika—it can overpower the dish.
How do I stop the sour cream from curdling?
Let the goulash cool for a minute off the heat. Stir a spoonful of hot sauce into the sour cream to temper it, then blend back into the pot. Or serve sour cream at the table.
Can I cook this in a slow cooker?
Brown the pork and onions on the stovetop first, bloom the paprika, then transfer to the slow cooker with potatoes and stock.
Cook on Low for 6–7 hours or High for 3–4 hours.
What should I serve with it?
Crusty bread, buttered egg noodles, rice, or mashed potatoes all work. A crisp cucumber salad with vinegar and dill is a great fresh side.
How can I thicken it more?
Simmer uncovered a bit longer, or mash a few potato cubes into the sauce. If needed, stir in a small cornstarch slurry at the end.
Can I make it ahead for guests?
Absolutely.
Make it a day ahead without the sour cream. Reheat gently and add the dairy just before serving. The flavor actually improves overnight.
In Conclusion
This Minced Pork & Paprika Goulash is simple, hearty, and weeknight-friendly, with warm spices and a silky, red-gold sauce.
It relies on honest ingredients and a few key techniques—browning the meat, blooming the paprika, and simmering gently. Keep it classic with potatoes and sour cream, or tweak it to match your pantry. Either way, you end up with a comforting bowl that never feels fussy and always hits the spot.
