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 One small onion One green or red pepper One large potato (400g) 350g higher-welfare lean pork, such as tenderloin or fillet 11⁄2 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 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 th.
