Pork Goulash

by Stefan Kolsch

Arrange onto preheated plates and dot each portion with 1 tbsp sour cream
SERVINGS    
 
4-6
PREPARATION TIME
10 MINS
COOKING TIME
2¼ HOURS

Ingredients

2 Packs Diced Pork (440g) (cut into 2 cm cubes)
2 tbsp Olive Oil
4 Onions (chopped)
2 cloves of Garlic (chopped)
2 tbsp Tomato purée
1 tbsp Sweet Paprika ground
1 Litre Beef stock
1 tsp Cumin seeds
20 g Marjoram (chopped)
1 tsp Red Wine Vinegar
Salt, pepper
4 tbsp Sour cream

Pork Goulash

Instructions

Remove the meat from the fridge and allow it to come to room temperature. Heat up the oil in a large braising pan. Add onions, garlic and the meat. Braise for 5 minutes, stirring regularly. Add the tomato purée and braise for a further 5 minutes. Sprinkle with paprika and deglaze with stock. Add cumin, marjoram and vinegar, then bring to the boil. Reduce the heat to a minimum and simmer for 2 hours, stirring occasionally.

Season to taste with salt and pepper. Arrange onto preheated plates and dot each portion with 1 tbsp sour cream.

Pork Shoulder could be substituted with Diced Leg of Pork.

Serve with mashed potatoes, rice or noodles.

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