Quick goulash

Quick Pork Goulash with Vegetables, Passata, and Rice When you want a warm meal without spending too much time by the stove, this quick pork goulash is a practical option. The vegetables are sliced and cooked in a little oil, then combined in a passata sauce with paprika, garlic, bay leaves, and balsamic vinegar. The pork medallions are cooked separately on a well-heated grill, and in the end, everything is served together with the goulash, seasoned rice, and a bit of yogurt. The recipe is inspired by Jamie Oliver's "15-minute meals" series. QUICK INFO Total time: Not specified exactly in the source recipe. The goulash simmers for 3-4 minutes, and the pork medallions cook for 2-3 minutes on each side. The time for chopping ingredients and heating the pan is additional. Preparation time: Not specified. Cooking time: A few minutes for the vegetables, 3-4 minutes for the goulash, and 2-3 minutes on each side for the pork. Servings: The amount for rice is not specified, and the exact number of servings is not mentioned. Difficulty: Easy to medium. Recipe type: Main course, quick pork goulash with vegetables, rice, and arugula. INGREDIENTS For the goulash 1 red bell pepper 1 yellow bell pepper 1 green onion 1 carrot 1 bulb of fennel 1 apple 2 tablespoons oil 2 teaspoons smoked paprika 4 garlic cloves, minced 2 bay leaves 3 tablespoons balsamic vinegar 700 ml passata Salt and pepper 75 g arugula For the meat 500 g pork tenderloin Salt and pepper 1 teaspoon ground coriander For serving Cooked rice, in desired quantity 1 teaspoon spicy paprika 2 tablespoons yogurt Fennel leaves for garnish INSTRUCTIONS 1. Prepare the vegetables Slice the bell peppers, green onion, carrot, fennel, and apple. It’s helpful to have all the vegetables prepared before you start cooking, as they cook quickly and go into the pan almost one after the other. 2. Start the goulash Heat the oil in a skillet and sauté the vegetables over high heat for a few minutes. There's no need to cook them for long at this stage. Then add salt and pepper, smoked paprika, minced garlic, bay leaves, balsamic vinegar, and passata. Mix well so that the paprika, garlic, and vinegar are evenly distributed in the sauce. Let everything simmer over low heat for 3-4 minutes. 3. Prepare the pork medallions Cut the pork tenderloin into medallions. Gently flatten each piece with your palm, without making it too thin. Sprinkle salt, pepper, and ground coriander on the meat. Heat the grill well and cook the medallions for 2-3 minutes on each side. This timing is as indicated in the original recipe, and the meat should be monitored to avoid overcooking and becoming tough. 4. Add arugula to the goulash Place arugula in a bowl, sprinkle with a little salt, and mix. Then add it to the goulash and incorporate it into the sauce. The arugula combines directly with the vegetables and passata without needing a separate cooking step. 5. Season the rice Mix the cooked rice with a teaspoon of spicy paprika. The quantity of rice is not specified in the recipe, so use as much as you like for serving. The paprika distributes more easily if the rice is still slightly warm. 6. Assemble the plates First, place the vegetable goulash and passata in the plates. Add the seasoned rice and pork medallions. Finally, add yogurt and garnish with fennel leaves. WHY I MAKE THIS RECIPE OFTEN This recipe is useful when you need a main dish made quickly and want to use several vegetables in the same meal. The goulash has a thick passata sauce, and the meat is cooked separately on the grill without being boiled in the sauce. The rice completes the plate, while the arugula and fennel add a fresher taste. I also like that the steps are well separated: the vegetables and sauce are prepared on one side, while the pork medallions are done on the other. It’s important to have the ingredients chopped before you start, especially since the vegetables only sauté for a few minutes. TIPS AND VARIATIONS Tips Cut all vegetables into similarly sized strips for even cooking time. In the recipe, they are cooked over high heat and do not stay on the heat long before the passata is added. Keep the fennel leaves for the end. They are used for garnish and added after the goulash, rice, and meat are already plated. Gently flatten the pork medallions with your palm. There’s no need to thin them out too much, just enough to achieve a consistent thickness for even cooking. Use a well-heated grill for the meat. The medallions cook for a few minutes on each side, so the grill temperature matters for quick browning. Be cautious with the salt in the goulash, as the meat is seasoned separately, and the rice receives spicy paprika. It’s easier to adjust the taste at the end than to correct an overly salty dish. Substitutions The recipe uses passata as the base for the sauce. An alternative is not specified, and changing this ingredient may alter the texture and flavor of the goulash. Fennel leaves are used for garnish, saved from the bulb used for cooking. If you don’t have enough leaves, the dish can also be served without this decorative element. The yogurt is added at the end, in the plate. The quantity is 2 tablespoons for the entire recipe, so it can be distributed as desired when serving. Variations The rice can be served in the desired amount, as the recipe does not specify an exact measurement. Its seasoning remains the same: a teaspoon of spicy paprika mixed into the cooked rice. You can adjust the amount of salt and pepper to taste, but the main ingredients and proportions given for the sauce and meat should be kept if you want to stay close to the original recipe. The simplest variation is how to arrange the plate. The goulash can be placed as a base, with the rice and medallions on top, exactly in the order from the recipe, or the three components can be placed side by side. Serving ideas Serve the goulash immediately after finishing both the meat and sauce. Add the yogurt at the end, do not mix it into the pan with the passata. The fennel leaves are added to the plate for a neater appearance and to maintain their decorative role. FREQUENTLY ASKED QUESTIONS 1. What type of meat is used for the quick goulash? The recipe uses 500 g of pork tenderloin. It is cut into medallions, gently flattened with the palm, and cooked on a hot grill for 2-3 minutes on each side. 2. How long should the goulash simmer? After adding passata, balsamic vinegar, garlic, paprika, and bay leaves, the goulash is left to simmer over low heat for 3-4 minutes. 3. Is arugula added to the plate or the sauce? The arugula is mixed into the goulash. First, it is combined with a little salt, then added to the vegetables and passata that have already simmered. 4. How much rice should be used? The recipe mentions cooked rice but does not provide an exact amount. Use the desired quantity for serving and mix it with a teaspoon of spicy paprika. 5. Can I put the yogurt directly into the goulash? The yogurt is intended for serving. It is added to the plate alongside the goulash, rice, and meat, not in the pan with the sauce. NUTRITIONAL VALUES The values below are estimates and cannot be calculated precisely, as the quantity of rice, the number of servings, or the exact nutritional composition of the passata and yogurt are not specified. For the entire recipe, without rice, the estimate is approximately 1,500-1,700 kcal, 115-130 g protein, 95-120 g carbohydrates, and 50-60 g fat. Most of the protein comes from the pork tenderloin, and the fats mainly come from the oil and the fat content of the meat. The rice adds calories and carbohydrates depending on the amount used. If the dish is divided into four servings, each serving will have, without rice, approximately 375-425 kcal, 29-33 g protein, 24-30 g carbohydrates, and 12-15 g fat. These figures are indicative and do not include the exact contribution of the rice. STORAGE AND REHEATING The recipe is designed to be served immediately after preparation. If there are leftovers, store the goulash, rice, and meat separately, as much as possible, in closed containers in the refrigerator. The yogurt and fennel leaves are better added after reheating. Heat the goulash and rice separately, then place the pork medallions alongside. There are no exact instructions in the source recipe for storage or reheating duration, so the dish is best consumed fresh.

Ingredients

• 1 red pepper
• 1 yellow pepper
• 1 green onion
• 1 carrot
• 1 bulb of fennel
• 1 apple
• 2 tablespoons of oil
• 2 teaspoons of smoked paprika
• 4 cloves of crushed garlic
• 2 bay leaves
• 3 tablespoons of balsamic vinegar
• 700 ml of passata
• cooked rice
• 500 grams of pork fillet
• salt/pepper
• 1 teaspoon of ground coriander
• 75 grams of arugula
• 2 tablespoons of yogurt.

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