Pork and pepper goulash
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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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)
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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.
Nutrition
- 366 kcals Calories
- 18.5g (3.3g saturated) Fat
- 41.6g Protein
- 9.7g (4.1g sugar) Carbs
- 0.4g Salt
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