Farmersgirl Kitchen

Comforting Pork and Paprika Goulash Bake

This Comforting Pork and Paprika Goulash Bake combines goulash flavours with a tasty pasta bake #pork #pasta

Pasta, Pork and Ham | January 27, 2018 | By

Comforting Pork and Paprika Goulash Bake combines the sweet and spicy flavour of goulash with premium pork fillet, creamy queso fresco, yogurt and pasta in a prepare ahead bake that’s filling and comforting for those days when on only carbs will do! 

 

Black Farmer Pork Medallions raised without antibiotics for Pork and Paprika Goulash Bake

For the Pork and Paprika Goulash Bake I used Pork Fillet Medallions from a new range of British pork raised without antibiotics from The Black Farmer – a UK first for fresh pork products.

Leading the way in being the first mainstream brand to introduce the produces, The Black Farmer has worked closely with partner farms to establish farming and production methods in response to the rising resistance to antibiotics. The selection of fresh British pork cuts from RSPCA assured pork can be easily identified by the blue Antibiotic Free swing tag.
 

 

The unique farming method means that the sows are free to roam outside and are fed on only vegetarian feed. The system guarantees that piglets are born outdoors and reared without the use of antibiotics from birth. Such a high level of welfare means that there is a consistent supply of healthy, natural pig meat from happy pigs. And happy pigs means happy tummies!

Wilfred Emmanuel-Jones, The Black Farmer, comments:

Unbeknown to the consumer, pork rearing involves the regular use of antibiotics. The farming industry will tell us that it is in the best interest of the animals, and I for one don’t want to see animals suffer unnecessarily. If they need antibiotics, they should be given them. Overuse and unnecessary use of antibiotics are leading to disease-resistant strains. I believe that there is a growing number of consumers who prefer not to be consuming meat that has been inoculated, just as there are consumers who prefer their meat to be reared to organic standards or within RSPCA Approved guidelines. The consumer has been fantastic at pushing our industry into improving farming practices, making this country’s animal welfare standards some of the best in the world. Raised without antibiotics is another step in that direction. I am glad to be the first to market with this concept in pork cuts.”

The full range is now available at Ocado

 How to cook Pork and Paprika Goulash Bake
 

The sauce for Comforting Pork and Paprika Goulash Bake is made in one saute pan.  The red bell pepper, onions and garlic are cooked gently, then set aside.  The pork is dusted with flour and hot smoked paprika and browned, and the queso fresco gets the same treatment.  The queso fresco adds a lovely creaminess to the dish, but you can make the recipe without this ingredient.  If you want to make the Pork and Paprika Goulash Bake without the pork, perhaps for a vegetarian, then you can use only the queso fresco or you can make the sauce then take some out and have one pan with pork and one with queso fresco.

Cooking the sauce for Pork and Paprika Goulash Bake

Once you add the stock and tomatoes to the pan,  the flour on the pork and queso fresco will start to thicken the stock.  After simmering gently for about 20 minutes, mix the yogurt with a little cornflour so it doesn’t split, and gently stir it into the sauce, simmer gently for 5 minutes. 

Mix the Pork and Paprika Goulash sauce with the pasta

Add the sauce to the cooked pasta, I used elbow macaroni, however, any short pasta would work in this bake.  Pile the mixture into a buttered ovenproof dish until you are ready to bake it.

A tasty piece of pork in this comforting Pork and Paprika Goulash Bake

Once baked, the Pork and Paprika Goulash Bake forms a crisp top while underneath the pasta and sauce remain creamy and soft.  Sprinkle with parsley or finely chopped kale before serving. 

 

Comforting Pork and Paprika Goulash Bake
Serves 6
A comforting macaroni bake with a warm and spicy flavours of a pork goulash.
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Cook Time
50 min
Total Time
1 hr
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 300 g macaroni
  2. 3 tbsp rapeseed oil
  3. 1 large onion
  4. 2 cloves garlic
  5. 1 red pepper
  6. 300 g pork fillet medallions
  7. 340 g queso fresco
  8. 1 tbsp hot smoked paprika
  9. 1 can chopped tomatoes
  10. 8 cherry tomatoes
  11. 200 ml pork or chicken stock
  12. 2 tsp cornflour
  13. 300 ml yogurt
  14. chopped parsley to garnish
Instructions
  1. Heat a tbsp oil in a saute pan and saute the onion, garlic and red pepper until soft,
  2. Cut the pork into 2.5 cm cubes.
  3. Put the flour in a plastic bag and season, add the paprika.
  4. Add the pork to the bag and toss in the flour until coated.
  5. Set aside the vegetables
  6. Heat another tbsp of oil turn the heat up and brown the pork pieces, once brown set aside
  7. Turn the heat down to medium and add the final tbsp of oil, slice the quesa fresca, toss in the flour and fry gently until golden.
  8. Add the pork and vegetables back into the pan.
  9. Add the tinned tomatoes and stock and simmer for 20 minutes
  10. Pre-heat the oven to 180 C
  11. Cook the macaroni in boiling salted water.
  12. Add to the pork mixture, taste and adjust seasoning.
  13. Mix the cornflour with the yogurt and add to slowly to the pan, stirring gently.and simmer for 5 minutes.
  14. Mix the sauce and the pasta then pile into a heatproof dish and bake at 180 C for 30 minutes.
  15. Garnish with parsley.or finely shredded kale.
Farmersgirl Kitchen https://farmersgirlkitchen.co.uk/
A Comforting Pork and Paprika Goulash Bake - all the flavours of goulash in a pasta bake #goulash #pasta #recipe

PIN FOR LATER

 

Black Farmer Pork products - no antibiotics

During this winter season of cosy nights in, enjoy cooking up a storm with The Black Farmer range comprising Shoulder Joint; Fillet Medallions; Loin Steaks; Loin Chops; Belly Joint and Belly Slices.

Black Farmer Pork Shoulder raised without antibiotics

More tasty and tempting pasta bakes

Chicken and Leek Pasta Bake – Farmersgirl Kitchen 

Cheesy Butternut Squash, Chickpea and Pasta Bake – Farmersgirl Kitchen 

Chorizo Butternut Squash Macaroni Cheese – Farmersgirl Kitchen 

Kavey’s Chicken Tarragon Pasta Bake – Kavey Eats

Brussel Sprout and Cranberry Pasta Bake – Foodie Quine 

Simple Roasted Vegetable Pasta Bake – Thinly Spread

Cheesy Pasta Bake – Simply Food

A delicious comforting bowl of Pork and Paprika Goulash Bake

Disclosure: I was not paid for this post and all opinions are my own. 

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    • Janice Pattie
      January 27, 2018

      We don’t usually eat a lot of pork either, it’s so good to know that this pork is antibiotic free and RSPCA approved care standards – and it tastes pretty good too!

  1. Katie Bryson
    January 29, 2018

    This looks absolutely LUSH!!!! I love a creamy pasta dish at this time of year… you really can’t beat it.

    • Janice Pattie
      January 29, 2018

      Thanks Katie, it was very good and there was plenty to reheat for another day.

  2. Dannii
    January 30, 2018

    This reminds me of the amazing food I ate in Slovakia. I really need to try and make it myself, as it’s proper comfort food.

    • Janice Pattie
      January 30, 2018

      Thanks Dannii, that’s really interesting, I had no idea I had created a Slovakian recipe!

  3. Ceri Jones
    January 30, 2018

    Wow this does look comforting. Warming and tasty at the same time. Can’t go wrong. I haven’t had a dish like this for years!

    • Janice Pattie
      January 30, 2018

      Thanks Ceri, we do love a pasta bake.

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