Cuban Goulash Recipe -
Cuban Goulash Recipe
  • READY IN 1 hr

Cuban Goulash

Recipe by  

"I first had this served over egg noodles, but served with rice is just as nice. This recipe was introduced to me by a Cuban friend when I was seven years old. To this day, (twenty years later), it remains one of my favourites. Don't be frightened by this seemingly strange combination of ingredients; this is brilliant! The nice thing about this recipe is that it doesn't require any measurements. You use an equal amount of each ingredient, so it's infinitely scalable!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.
  2. Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt, and pepper.
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Reviews More Reviews

Most Helpful Positive Review
May 31, 2007

I have made this many times, except that I use plantains instead of bananas. Also, I add cumin, oregano and bay leaf (in Venezuela we get it in piowder form).

Most Helpful Critical Review
Apr 29, 2006

I HAD to try this simply because of the strange combination of the strange combination of ingredients. It wasn't "bad", but I definately thought it could have been a little bit "saucier", maybe more tomato? Interesting, but not sure if we'll try it again.

Jun 01, 2007

Born & bred in Miami, I was skeptical about this dish, even as I served it up. HOWEVER, with just slight tweaking, my family and I thoroughly enjoyed it! Tweaks: added cumin (a must for authentic cuban flavor), used 3 (10oz) cans of Rotel diced tomatoes. Also, my bananas were slightly green. Yum-a-licious, seriously! The tweaks kept me from giving this a 5* review...

Jan 06, 2005

I'm always looking for new ways to cook pork and this was easy and delicious. Nothing needed to be changed - I made minor ones - used Goya seasoning to season the meat before cooking and again at the end in place of the salt and pepper. I also had some leftover canned corn which I added. I cut the meat into bite sized pieces, therefore, 20 min. of cooking time was plenty - it would have been dried out if I had done 30 min. I served it over rice but the next time I'n going to serve it by itself (it is filling) and put out some crusty bread with butter. Thanks submitter.

Oct 13, 2005

This recipe was fantastic. I must be honest, I only made it because to me it sounded too weird not to try. :) It was very easy to make. The blend of ingredients gave this a sweet yet spicy wonderful taste. We will be making this one again and again!! Thank you so much!!

May 31, 2007

This recipe could be spiced up 'criollo'-style with hot chili peppers to taste if desired or leave it mild and smooth without the hotness. I used plantains because I like them better with meat. I also liked the goulash better served with rice. Thanks for the recipe - as all the reviewers indicate it can tweeked or left alone and you still have a good dinner.

Nov 01, 2004

I was browsing for recipes when I came across this, and found it unique, so I tried it out. I was really surprised by how well everything came together, it was super easy to prepare and easy to make. I was definately impressed by the taste, all those unique flavors in one, definately not for the plain and boring, that's for sure. I served over egg noodles, and will definately be making this recipe again.

Aug 17, 2006

Do not let the ingredients put you off on making this extraordinary dish. This was fantastic, the sauce was delicious, the bananas gave it a nice touch. I did add a 28oz can of tomatoes as one reviewer said it could have been saucier and I am glad I did. We served it over egg noodles and it was a perfect meal. Thanks for posting this one.


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  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 203 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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