Pork and pepper goulash

Name: Pork and pepper goulash
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 1 red onion, sliced; 1 tbsp sweet smoked paprika; 1 tsp caraway seeds (optional); 700g pork chops, cut into pieces; 400g can tomatoes; 300g jar roasted red peppers, sliced; Handful chopped fresh parsley; Soured cream, to serve (optional)

Easy
October 2008

Easy
October 2008

Serves 4
Ready in 40 min

It’s easy to turn this into a veggie recipe. Just omit the pork and add cubed courgettes and halved mushrooms in step 2.

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Nutrition: per serving

Calories: 366 kcals
Fat: 18.5g (3.3g saturated)
Protein: 41.6g
Carbohydrates: 9.7g (4.1g sugar)
Salt: 0.4g

Nutrition: per serving

Calories: 366 kcals
Fat: 18.5g (3.3g saturated)
Protein: 41.6g
Carbohydrates: 9.7g (4.1g sugar)
Salt: 0.4g

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Ingredients

2 tbsp olive oil
1 red onion, sliced
1 tbsp sweet smoked paprika
1 tsp caraway seeds (optional)
700g pork chops, cut into pieces
400g can tomatoes
300g jar roasted red peppers, sliced
Handful chopped fresh parsley
Soured cream, to serve (optional)

2 tbsp olive oil
1 red onion, sliced
1 tbsp sweet smoked paprika
1 tsp caraway seeds (optional)
700g pork chops, cut into pieces
400g can tomatoes
300g jar roasted red peppers, sliced
Handful chopped fresh parsley
Soured cream, to serve (optional)

Method

Heat the oil in a pan and gently fry the onion for 5 minutes, until tender. Add the paprika and caraway, if using, and stir for 1 minute.
Brown the pork in the pan for 5 minutes, then add the tomatoes and simmer for 15 minutes. Add the peppers and cook for a further 5 minutes, until the pork is tender and cooked. Season well and stir through the parsley. Serve with a dollop of soured cream, if you like, and some mashed potato.

Method

Heat the oil in a pan and gently fry the onion for 5 minutes, until tender. Add the paprika and caraway, if using, and stir for 1 minute.
Brown the pork in the pan for 5 minutes, then add the tomatoes and simmer for 15 minutes. Add the peppers and cook for a further 5 minutes, until the pork is tender and cooked. Season well and stir through the parsley. Serve with a dollop of soured cream, if you like, and some mashed potato.

delicious. tips

It’s easy to turn this into a veggie recipe. Just add cubed courgettes and halved mushrooms in step 2. Continue to follow the rest of the method in exactly the same way and serve with the mash and soured cream.

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