Pork Goulash with Paprika Sauce is a warm, comforting, and deeply flavorful dish rooted in Central European cooking traditions. Known for its tender chunks of pork simmered slowly in a rich paprika-infused sauce, this hearty stew delivers a bold, smoky aroma and melt-in-your-mouth texture.

The generous use of onions, garlic, tomatoes, and broth forms a savory base that perfectly carries the sweetness of paprika. This dish is ideal for cold evenings, family dinners, or whenever you crave a satisfying and soulful meal. It’s a recipe that brings comfort, nostalgia, and rustic charm to the table with every spoonful.

Why I Love This Recipe

I love this recipe for its depth of flavor and comfort-filled simplicity. The pork becomes incredibly tender as it simmers, soaking up the paprika sauce and aromatic vegetables. The slow-cooked sauce is rich, velvety, and fragrant in a way that feels both homey and indulgent.

This dish also fills the kitchen with an irresistible aroma that instantly sets a cozy mood. It’s a one-pot wonder that transforms affordable ingredients into a luxurious, restaurant-worthy stew. Every time I make it, I’m reminded of how deceptively easy and rewarding this classic dish can be.

Why It’s a Must-Try Dish

This dish is a must-try because it delivers unbeatable flavor with minimal effort. The paprika sauce is the highlight—smoky, slightly sweet, and layered with spices that blend harmoniously during a slow simmer. It’s a nourishing, protein-rich meal that pairs easily with pasta, rice, or potatoes.

Pork goulash is also incredibly versatile, allowing you to adjust the level of spice, thickness of the sauce, and types of vegetables. Whether you’re new to goulash or a long-time fan, this version offers a satisfying balance of tradition and modern ease.

Prep Time, Cook Time, Servings, Course, Cuisine, Calories

Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Estimated Calories: 420 calories per serving
Course: Main Course
Cuisine: Hungarian / Central European

Ingredients

For the Goulash

2 pounds pork shoulder, cut into 1-inch cubes
2 tablespoons olive oil
2 large onions, thinly sliced
4 cloves garlic, minced
2 tablespoons sweet Hungarian paprika
1 teaspoon smoked paprika
1 teaspoon caraway seeds (optional but traditional)
1 tablespoon tomato paste
1 can (14.5 ounces) diced tomatoes
2 cups chicken or beef broth
1 red bell pepper, sliced
1 green bell pepper, sliced
Salt and black pepper, to taste
2 tablespoons flour (optional, for thicker sauce)

For Finishing

1 tablespoon lemon juice or red wine vinegar (for acidity)
Fresh parsley, chopped (for garnish)
Optional: 1/4 cup sour cream for a creamy finish

Cooking Directions

1. Brown pork in oil until golden.
2. Add onions and cook until softened.
3. Stir in garlic, paprika, caraway, and tomato paste.
4. Add tomatoes, broth, and peppers.
5. Simmer for 60–75 minutes until pork is tender.
6. Thicken if desired, adjust seasoning, and finish with herbs or sour cream.

Step-by-Step Preparation Method

Step 1: Prepare the Pork

Cut pork shoulder into even cubes. Pat dry with paper towels to help it brown properly.

Step 2: Sear the Pork

Heat olive oil in a large Dutch oven. Add pork in batches, searing on all sides until lightly browned. Remove and set aside.

Step 3: Cook the Onions

Add sliced onions to the pot. Cook for 7–10 minutes until soft, lightly caramelized, and fragrant.

Step 4: Add Aromatics and Spices

Stir in minced garlic, sweet paprika, smoked paprika, and caraway seeds. Cook for 1 minute to bloom the spices.

Step 5: Add Tomato Base

Stir in tomato paste and cook briefly to deepen the flavor. Add diced tomatoes and mix to combine.

Step 6: Add Broth and Meat

Return pork to the pot and pour in broth. Stir well. Bring to a gentle boil.

Step 7: Add Vegetables

Add sliced bell peppers. Season with salt and pepper.

Step 8: Simmer

Lower heat, cover, and simmer 60–75 minutes, stirring occasionally, until pork becomes fork-tender.

Step 9: Optional Thickening

If you prefer a thicker sauce, whisk 2 tablespoons flour with 3 tablespoons cold water and stir into the pot. Simmer 5 more minutes.

Step 10: Final Seasoning

Add lemon juice or vinegar for brightness. Adjust salt, pepper, and paprika if needed.

Step 11: Optional Creamy Finish

Stir in sour cream off-heat for a creamy, velvety version.

How to Serve This Recipe

Serve hot over:

• Egg noodles
• Mashed potatoes
• Rice or brown rice
• Spaetzle
• Buttered bread or crusty rolls

Top with fresh parsley and an extra spoon of sour cream if desired. This dish also pairs well with roasted vegetables or a simple green salad.

Recipe Tips

Use pork shoulder for the best texture; it becomes tender during slow cooking.
Hungarian sweet paprika delivers the most authentic flavor.
Do not let paprika burn when adding—it turns bitter.
Add more broth if the sauce thickens too quickly.
Let the stew rest for 10 minutes after cooking to deepen flavors.
Prepare a day ahead for even richer taste.

Variations

Creamy Pork Goulash

Add 1/2 cup sour cream or heavy cream at the end for a velvety sauce.

Spicy Goulash

Add chili flakes, hot paprika, or sliced jalapeños.

Vegetable-Rich Version

Add carrots, potatoes, zucchini, or mushrooms.

Smoked Sausage Goulash

Add sliced smoked sausage for extra smoky depth.

Tomato-Free Goulash

Remove tomatoes and use more broth and paprika for a traditional, rustic profile.

Slow Cooker Version

Cook on Low for 6–7 hours or High for 3–4 hours after searing ingredients.

Freezing and Storage Time

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Freezes well for up to 3 months. Cool fully before freezing.
Reheating: Warm gently on the stove or in the microwave. Add a splash of broth if sauce thickens.

Special Equipment Needed

Large Dutch oven or heavy pot
Cutting board and sharp knife
Wooden spoon or heat-safe spatula
Optional: Slow cooker for an alternative method

FAQ

Can I make this recipe ahead of time?

Yes. Goulash tastes even better the next day.

Can I use pork loin?

You can, but pork loin dries out more easily. Pork shoulder is best.

Can I freeze it with sour cream added?

If planning to freeze, add sour cream after reheating to avoid separation.

What can I substitute for paprika?

A mix of chili powder and smoked paprika works, but sweet Hungarian paprika gives the dish its signature flavor.

Can I use beef instead of pork?

Yes, beef chuck is an excellent substitute.

Conclusion

Pork Goulash with Paprika Sauce is a timeless, comforting dish full of warmth, richness, and aromatic depth. It’s a simple yet rewarding recipe that transforms everyday ingredients into a hearty, soulful stew. Whether you serve it for weeknight dinners or special gatherings, it brings the perfect blend of tenderness, flavor, and tradition. Once you try this version, it will quickly become a cherished favorite in your kitchen.