Hungarian Pork Tenderloin Goulash

The feedback from this recipe was ‘I could eat this every day!’ It was a recipe my mom made for us growing up (sans the wine) and I always loved it, so when i was shopping at the World Market, and came across a seasoning packet called Maggie Goulash Seasoning I had to purchase it, and I am so glad i did, this recipe was absolutely phenomenal tasting!


3 peppers (1 red, 1 orange, 1 yellow)

1 lb Pork Tenderloin

2 garlic cloves (crushed)

1/2 onion

2 tbs olive oil

2 tbs Hungarian paprika (I also got this at the World Market)

1/2 cup Red Wine

1.5 cups water

1/2 cup sour cream

1 tsp salt

1/4 tsp pepper

4 bay leaves

1 lb egg noodles

1/2 tbs Parmesan cheese per serving bowl


Saute onion and garlic for about 5 min in the olive oil in a pan that you will fit all the ingredients for the goulash. Next add the peppers that have been sliced. Next cut the pork tenderloin into small cubes and add it to the pot, add the paprika, salt and pepper and goulash seasoning. Stir until pork is browned on all sides. Next add the wine, water, and bay leaves. Stir and turn down to a simmer. Cook for about 30 min, before serving add in the sour cream and stir-this will give it a wonderful creamy taste. The bay leaves are just for seasoning, so take out before serving. While the goulash is simmering, boil water for egg noodles and cook according to package directions.

To serve place egg noodles at bottom of bowl, sprinkle with 1/2 tbs Parmesan cheese and put two heaping ladles full of goulash on top of noodles.

 Hungarian Pork Tenderloin Ingredients

 Hungarian Pork Tenderloin Simmering with the bay leaves

 Hungarian Pork Tenderloin Goulash Finished! Soooo delish!

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