Cuban Goulash

Cuban Goulash

38 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  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.

Share It

Reviews (38)

Rate This Recipe


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).



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...

Aspiring Chef Rita

Aspiring Chef Rita

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.

More Reviews

Similar Recipes

Classic Goulash

Classic Goulash

Cuban Beans and Rice

Cuban Beans and Rice

Cuban Shredded Pork

Cuban Shredded Pork

Cuban Black Beans I

Cuban Black Beans I

Mom's Goulash in the Microwave

Mom's Goulash in the Microwave

Mom Sykes' Hungarian Goulash

Mom Sykes' Hungarian Goulash


Amount Per Serving (6 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 5.5 g
  • 8%
  • Carbs
  • 26.9 g
  • 9%
  • Protein
  • 11 g
  • 22%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 203 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Mom's Goulash in the Microwave


next recipe:

Cuban Chicken