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Photo of Pork goulash soup by WW

Pork goulash soup

Total Time
8 hr 35 min
20 min
8 hr 15 min
Popular in the European winters, goulash is hearty and full of tender pork and herb infused potatoes. Cooked for eight hours it definitely is a melt-in-your-mouth delish dish!


Pork loin cutlet, raw

540 g, (Buy 600g) trimmed

Olive oil

1 tbs

Brown onion

1 medium, chopped

Smoked paprika

1 tsp

Caraway seeds

1 tsp

Beef stock

4 cup(s), (1L)


1 large, cut into 1.5cm pieces

Green capsicum

1 medium, cut into 1.5cm pieces


150 g, button, thinly sliced

Canned diced tomatoes

400 g


500 g, cut into 1cm pieces

Fresh chives

1 tbs


  1. Remove and discard pork bones. Cut pork into 1.5m pieces. Heat oil in a large saucepan over medium-high heat. Cook pork, in batches, stirring occasionally, for 3–4 minutes or until lightly browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Cook onion in same pan over medium heat, stirring, for 5 minutes or until softened. Add paprika and caraway seeds and cook, stirring, for 30 seconds. Add stock and bring to the boil. Transfer to slow cooker.
  3. Add carrot, capsicum, mushrooms, tomatoes, potato and 2 cups (500ml) water to slow cooker. Cook, covered, on low for 8 hours (or high for 4 hours). Season with salt and pepper and sprinkle with chives to serve.


SERVING SUGGESTION: Sour cream. TIPS: You can use gravy beef or chuck steak instead of pork. ON THE STOVETOP - If you don’t have a slow cooker, cook soup in a large covered saucepan over low heat for 1½ hours or until pork is tender. Add potatoes for last 30 minutes of cooking.