Monday, 10 November 2008

Goulash

This is a great recipe for your slow cooker. You can leave this simmering all day while you are at work and enjoy it when you get home. If you don't have a slow cooker, just leave it in a low oven for 4 or 5 hours.







You need:
675g Lean Pork - cubed
2 tablespoons Flour
1 Onion - roughly chopped
3 cloves Garlic - roughly chopped
1 tablespoon Paprika
150ml Red Wine
1 tablespoon Tomato paste/puree
4 medium Tomatoes - peeled, de-seeded and chopped
1 large Orange Pepper - de-seeded and sliced
150g Button Mushrooms - sliced
4 tablespoons Sour Cream
2 tablespoons Chives - chopped
300ml Vegetable Stock
2 tablespoons Olive Oil
salt and pepper to taste

Toss the Pork in the Flour until well coated. Reserve and excess flour and set it aside. Heat the Olive Oil in a large pan and gently fry the Onion and Garlic over a low heat for about 5 minutes. Remove the Onion and Garlic from the pan with a slotted spoon and place them in the slow cooker.

Increase the heat in the pan and add the Pork to the oniony, garlicky oil. Brown all over and cook for around 3 mins turning often. Now add the reserved Flour and the Paprika. Cook, while stirring well for a further minute and then add the Stock and the Red Wine. Add the Tomatoes, Tomato Puree, Mushrooms, Orange Pepper and salt and pepper to taste. Bring to the boil and then add to the slow cooker with the Onions and Garlic.

Stir well, cover and cook on low for around 6 or 7 hours.

Serve with boiled rice, topped with the Sour Cream and chopped Chives

Feeds 4

2 comments:

Sophie said...

Slowcooker recipes can be some of the best :). I've never made goulash with anything other than ground meat, but your version looks and sounds much tastier. I'd love to include your recipe on our blog. Please let me know if you're interested!

Sophie, Key Ingredient Chief Blogger
sophie@keyingredient.com

Martin said...

Hi Sophie, feel free to include and use the recipe anywhere you like! Hope you like it :-) It's also good with cubed braising or stewing steak.

Martin

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