Pork goulash

Serves 8

2 1⁄2lb (1.1kg) pork shoulder, cut into bite-size pieces

1 tbsp all-purpose flour

2 tsp paprika

2 tsp caraway seeds, crushed

sea salt and freshly ground black pepper

2 tbsp olive oil

1 tbsp cider vinegar

2 tbsp tomato paste or purée

4 cups hot vegetable stock

6 tomatoes, skinned and roughly chopped

1 onion, sliced into rings

handful of curly parsley, finely chopped

Method:

1 Toss the meat with the flour, paprika, and caraway seeds, and season with sea salt and black pepper. Heat the oil in a large cast-iron casserole, then add the meat and cook over high heat, stirring occasionally, for 8–10 minutes, or until the pork begins to brown. Add the vinegar and stir for a couple of minutes, scraping up any brown bits that are stuck to the bottom of the pan.

2 Add the tomato paste, followed by the stock, and bring to a boil. Reduce to a simmer, cover, and cook over low heat for 1 hour. Check occasionally and add a little boiling water if the goulash begins to dry out too much it should remain fairly thick, though.

3 Stir in the tomatoes, season to taste if needed, then top with the onion rings and parsley and serve.

Pork goulash