pork and paprika goulash
How to make pork and paprika goulash recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 tablespoons vegetable oil
400 g (13 oz) pork loin, cubed
1 onion, sliced
2 teaspoons smoked paprika
400 g (13 oz) can chopped tomatoes
500 g (1 lb) potatoes, peeled and diced
4 tablespoons soured cream
salt and pepper
handful of chopped parsley, to garnish
Method:
Heat half the oil in a deep frying pan. Add the pork, season to taste and cook for 5 minutes until browned all over. Remove from the pan and set aside. Add the remaining oil to the pan along with the onion and cook for 5 minutes until softened.
Stir in the paprika, then add the tomatoes and potatoes. Season to taste, bring to the boil, then reduce the heat and simmer for 10 minutes.
Return the pork to the pan and cook for a further 5 minutes until the pork and potatoes are cooked through. Divide between serving bowls, top with the soured cream and serve sprinkled with parsley.
For crispy paprika pork chops with roasted peppers, mix 75 g (3 oz) dried breadcrumbs with the finely grated rind of ½ lemon and 2 teaspoons smoked paprika.
Dip 4 pork chops into olive oil, then press into the breadcrumb mixture and season to taste. Arrange the chops on a baking sheet with 2 cored, deseeded and sliced red peppers.
Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until the pork is cooked through, then serve with a green salad. Total cooking time 20 minutes.
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| pork and paprika goulash |
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