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Pork and pepper goulash

(147 ratings)

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Pork and Pepper Goulash
Pork and Pepper Goulash
  • Serves: 4

  • Cooking time:

  • Skill level: Easy peasy

Smoked sweet paprika brings out the flavour of this delicious pork goulash. Pair with a lightly spiced wine to cut through the creaminess

Ingredients

  • 550g (1lb 4oz) pork fillet (tenderloin) or pork belly
  • 1tbsp sunflower oil
  • 1 large onion, peeled and sliced
  • 200g (8oz) mushrooms (optional)
  • 1 garlic clove, peeled and crushed
  • 1 tbsp mild paprika (or smoked paprika if you can find it)
  • 600ml (1pt) chicken stock
  • 2tbsp tomato purée
  • 1 large red pepper, deseeded and cut into small pieces
  • 2tsp cornflour

Stir in a dollop of crème fraiche or double cream at the end to give the dish an extra-creamy flavour.

Method

  1. Cut the pork into cubes, trimming off fat. Heat half the oil in a large pan and fry the pork over a high heat until browned. Remove with a slotted spoon and set aside.
  2. Add the rest of the oil to the pan and fry the onion and garlic for 5 mins. Stir in the paprika and cook for 1 min then gradually pour in the stock and bring to the boil. Stir in the tomato purée and return the pork to the pan. Season with salt and freshly ground black pepper.
  3. Simmer for 15 mins then add the pepper and the mushrooms (if desired). Simmer for 10 mins until tender. Blend the cornflour to a smooth paste with a little cold water and stir in. Simmer for 3-4 mins, stirring, until the sauce has thickened. Scatter with freshly chopped parsley and serve with buttery rice or egg noodles.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 250(kcal)
  • Fat 7.0g
  • Saturates 2.0g
  • Sugars 6.0g
  • Salt 1.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 4
(147 ratings)

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