I'm Jamie Oliver, and here is a simple, heartwarming recipe that celebrates peppers, tender pork shoulder and big, honest flavours. This spicy goulash with rice is perfect for colder evenings — a brilliant example of cooking, easy recipes that deliver comfort and real personality without faff.
Why this goulash works
This recipe uses a generous off-the-bone pork shoulder — great value and full of flavour. The magic comes from combining fruity peppers (not chilies), paprika and a little caraway for an aromatic lift. A splash of red wine vinegar cuts through the richness and gives the whole pot a lovely twang. It’s proper, rustic cooking, easy recipes for weeknights or when friends are round.
Ingredients
- 2 kg pork shoulder (off the bone), scored
- ~700 g mixed sweet peppers (or jarred roasted peppers)
- 2 heaped dessert spoons paprika
- 2 tsp caraway seeds (cracked)
- 2 red onions, finely sliced
- 1 tin chopped tomatoes
- ~4 tbsp good red wine vinegar
- Water to cover, salt, pepper, olive oil
- To serve: basmati rice, sour cream, chopped parsley and lemon zest
How to make it
Score and season the shoulder with salt and pepper, then brown skin-side down to render the fat. Prepare the peppers by removing ends and seeds — don’t waste the skin, it’s flavourful — and roughly chop. Add sliced red onions, paprika, cracked caraway and a tin of tomatoes. Nestle the pork back in the pot and push the peppers around and over the meat.
Cover with water so everything’s just submerged, add the red wine vinegar, pop on a lid and bring to the boil. Transfer to a preheated oven at 180°C / 350°F for 2½–3 hours. You’ll know it’s ready when the meat falls apart easily with two forks — sticky, gorgeous and utterly moorish.
Rice and the finishing touch
Cook basmati in salted boiling water for 10 minutes, drain and return to a little caught water to steam under a plate for a light finish. For freshness, mix sour cream with chopped parsley and a little lemon zest — use zest, not juice, to keep the cream silky. Serve the goulash straight from the pot, with rice and the herby sour cream on the side.
"It's a real dish of attitude, that one."
Quick tips
- Jarred roasted peppers are a brilliant shortcut if you don’t fancy blackening fresh ones.
- Be patient in the oven — low and slow turns shoulder into pull-apart heaven.
- Adjust paprika and caraway to your taste; the balance of sweet pepper and tangy vinegar is key.
Storage & serving ideas
Leftovers keep well in the fridge for 3–4 days and actually taste better the next day as the flavours deepen. Reheat gently on the stove and serve with mash, dumplings or simply more rice. This is the kind of cooking, easy recipes crowd-pleaser that’s brilliant for family meals and relaxed dinner parties alike.
This article was created from the video Spicy Goulash & Rice Recipe By Jamie Oliver with the help of AI.
Spicy Goulash & Rice — a joyful take on cooking, easy recipes with Jamie Oliver. There are any Spicy Goulash & Rice — a joyful take on cooking, easy recipes with Jamie Oliver in here.
