Quick Pork Goulash That Tastes Like It Simmered All Day
If you love the idea of goulash—warm paprika flavor, tender bites of meat, and a sauce that begs to be scooped up with noodles or bread—but you don’t love babysitting a pot for hours, this quick pork goulash is about to become your new weeknight hero. It hits all the comfort-food notes: savory, lightly smoky, a little tangy, and deeply cozy. The best part? It’s simple enough for a Tuesday night, but tastes like you put in way more effort than you actually did.
This is the kind of dinner that makes the kitchen smell amazing while still letting you keep your evening. Serve it over egg noodles, mashed potatoes, rice, or even with a hunk of crusty bread for swiping up every last bit of sauce.
Why I Love This Recipe
- Fast comfort food: You get “slow-simmered vibes” without the time commitment.
- Big paprika flavor: The seasoning does the heavy lifting, giving you richness and warmth quickly.
- Flexible serving options: Noodles, potatoes, rice—whatever you’ve got works.
- Leftovers are even better: The flavors deepen overnight, making lunch the next day a win.
Ingredients
Here’s what you’ll need for a quick pork goulash that still tastes deep and satisfying:
- Pork (tender cuts like pork loin or pork shoulder, cut into bite-size pieces)
- Onion, diced
- Garlic, minced
- Sweet paprika (the signature flavor—don’t skip it)
- Tomato paste (adds richness and body)
- Chicken broth (or stock)
- Crushed tomatoes or tomato sauce (depending on how saucy you like it)
- Sour cream (for that classic creamy finish)
- Salt and pepper
- Oil or butter (for browning and sautéing)
- Optional but great: caraway seeds, smoked paprika, a splash of vinegar or lemon, fresh parsley
For serving: egg noodles are classic, but mashed potatoes and rice are also excellent.
Swaps and Notes
- No pork? Use chicken thighs, ground turkey, or even beef stew meat (beef may need a bit longer).
- Want more smoky depth? Add a pinch of smoked paprika alongside sweet paprika.
- Make it lighter: Use Greek yogurt instead of sour cream (stir it in off-heat so it doesn’t curdle).
- Thicker sauce: Let it simmer uncovered a few extra minutes, or add an extra spoon of tomato paste.
- Spice level: Add a pinch of cayenne or red pepper flakes if you like heat.
Step-by-Step: How to Make Quick Pork Goulash
- Brown the pork.
Heat oil in a large skillet or Dutch oven over medium-high heat. Season pork with salt and pepper, then brown it in batches so it gets real color (don’t steam it). Remove to a plate. - Sauté the aromatics.
Lower heat to medium. Add onion and cook until softened, scraping up browned bits. Add garlic and cook for 30 seconds. - Bloom the paprika.
Stir in paprika (and caraway/smoked paprika if using) for about 30 seconds—just long enough to wake up the flavor. Don’t let it burn. - Build the sauce.
Add tomato paste and stir until it darkens slightly. Pour in broth and tomatoes/tomato sauce, stirring smooth. - Simmer until tender.
Return pork (and any juices) to the pan. Simmer 10–15 minutes (longer if you used a tougher cut), until the pork is tender and the sauce is thickened. - Finish creamy.
Turn heat to low and stir in sour cream until silky. Taste and adjust salt, pepper, and acidity (a tiny splash of vinegar or lemon can make the paprika pop). - Serve.
Spoon over egg noodles or your favorite base. Top with parsley if you’ve got it.
Tips for Success
- Brown in batches: Color = flavor. It’s worth the extra few minutes.
- Paprika burns fast: Add it after the onions soften and keep it moving.
- Don’t boil after sour cream: Gentle heat keeps it smooth and creamy.
- Season at the end: Broths and tomatoes vary—final tasting makes it perfect.
Serving Suggestions and Pairings
This quick pork goulash is cozy on its own, but it shines with easy sides:
- Buttery egg noodles or mashed potatoes to soak up the sauce
- Roasted green beans or a simple cucumber salad for freshness
- Crusty bread for sauce-dunking (highly recommended)
If you’re building a comfort-food dinner spread, pair it with something equally hearty like These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays for a weekend-style table.
Nutritional Information (Per Serving)
Estimated, will vary by specific ingredients and portions.
- Calories: 420–520
- Protein: 30–40g
- Carbs: 20–45g (depends on noodles/rice serving)
- Fat: 18–28g
- Fiber: 3–6g
- Sodium: varies based on broth and seasoning
Storage and Leftover Tips
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Freeze goulash (before adding sour cream if you prefer best texture) up to 3 months.
- Reheat: Warm gently on the stove over low heat. If it thickens, loosen with a splash of broth or water. If frozen without sour cream, stir it in after reheating.
Leftovers are amazing tucked into a baked potato, spooned over rice, or eaten straight from the bowl—no judgment.
More Recipes You’ll Love
If this “fast but cozy” dinner is your style, here are a few more from Chef Maniac to keep the comfort-food momentum going:
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
- Classic Spaghetti Recipe with Homemade Sauce
- This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit
- This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast
Final Thoughts
Quick pork goulash is proof you don’t need hours to make something that feels like a hug in a bowl. It’s paprika-rich, creamy, and endlessly adaptable—exactly the kind of recipe you’ll keep in the “repeat” rotation for busy weeks.
If you make it, tell me how you served yours (noodles, potatoes, rice, bread—what’s your goulash style?), and what little twist you added.
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