Paprika pork goulash and parsley butter noodles

Paprika pork goulash and parsley butter noodles
  • Serves icon Serves 4-6
  • Time icon 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.

Nutrition: per serving

Calories
660kcals
Fat
22.7g (9g saturated)
Protein
48.2g
Carbohydrates
61.2g (12.8g sugars)
Fibre
9.2g
Salt
0.3g
Calories
660kcals
Fat
22.7g (9g saturated)
Protein
48.2g
Carbohydrates
61.2g (12.8g sugars)
Fibre
9.2g
Salt
0.3g

For 6

Ingredients

  • 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

Method

  1. 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. 
  2. 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.
  3. 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. 
  4. 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. 
  5. 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. 

delicious. tips

  1. 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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