Paprika pork goulash and parsley butter noodles
- January 2017
- Serves 4-6
- Hands-on time 30 min, oven time 1¾-2 hours
Debbie Major’s goulash is one of those dishes that improves in flavour immensely if it’s made the day before. It would also go well with rice.
- 22.7g (9g saturated)
- 61.2g (12.8g sugars)
- 3 tbsp goose or duck fat, or lard
- 1kg skinned and boned pork shoulder, cut into 5cm pieces
- 2 very large onions (about 700g), halved and thinly sliced
- 2 red peppers, sliced
- 2 tbsp sweet paprika
- 2 fat garlic cloves, crushed
- ½ tsp caraway seeds
- 400g tin chopped tomatoes
- 75g tomato purée
- 2 tbsp white wine vinegar
- 1 tbsp chopped fresh oregano, or ½ tbsp dried oregano
- ½ tsp salt
- 400g dried tagliatelle
- 50g unsalted butter, softened
- 1 fat garlic clove, crushed
- Handful fresh curly parsley, chopped
- Soured cream to serve
- Heat the oven to 150°C/130°C fan/gas 2. Heat 1 tbsp of the fat in a flameproof casserole with a tight-fitting lid. Season and add the pork pieces in 2 batches, frying until golden brown. Transfer to a plate. Add the rest of the fat and the onions, and fry briskly for 8-10 minutes until golden. Add the peppers and fry for 1 minute more.
- Return the pork to the casserole with the paprika, garlic and caraway seeds, then fry for 1 minute. Add the tomatoes, tomato purée, vinegar, oregano, salt and 500ml cold water. Bring to a simmer, cover and cook in the oven for 1¾-2 hours until the meat is tender. Add more water after 1 hour if the goulash looks dry.
- Ten minutes or so before the goulash is ready, cook the tagliatelle in a pan of salted boiling water for 10 minutes or according to the packet instructions.
- Remove the goulash from the oven, uncover and leave to rest for a few minutes. Spoon away any excess fat from the surface, taste and season.
- Drain the tagliatelle, return to the pan and toss through the butter, garlic and parsley. Serve the goulash with the tagliatelle, topped with a spoonful of soured cream and a little grinding of black pepper.
Make the goulash up to 24 hours ahead, chill, then gently reheat on the hob. Alternatively, it will freeze for up to 2 months in a resealable container.
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