Hungarian Pork Goulash
250g/9oz lean pork leg or shoulder, all visible fat removed
1 tsp flour
1 onion, thinly sliced
½ red and ½ green (bell) pepper, seeded and sliced
1 garlic clove, crushed
1 tbsp paprika
150ml/¼ pint/scant ⅔ cup hot chicken or vegetable stock
salt and ground black pepper
2 tbsp chopped fresh parsley
2 tbsp low-fat natural yogurt
200g/7oz/1¼ cups boiled rice
1 Cut the pork into bite-size cubes and dust lightly with flour.
2 Lightly spray a pan with oil and set over a medium heat. Add the pork and cook, stirring occasionally, until browned all over. Remove and set aside.
3 Add the onion, red and green peppers and garlic to the pan and cook gently for 5 minutes or until softened. Stir in the paprika and return the pork to the pan with the hot stock and salt and pepper. Bring to the boil.
4 Reduce the heat, cover the pan and simmer gently for 1¼–1½ hours until the pork is cooked. Check from time to time, adding more stock if needed.
5 Sprinkle with parsley and divide between two serving plates. Serve with a swirl of yogurt and the boiled rice.