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Good afternoon | 2nd September 2010
Pork Shoulder Goulash
| 1 Pork Shoulder Roast (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 Liter Beef stock |
| 1 tsp Cumin seeds |
| 20 g Marjoram (chopped) |
| 1 tsp Red Wine Vinegar |
| Salt, pepper |
| 4 tbsp Sour cream |
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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