Pork Goulash
Summary
| Yield | |
|---|---|
| Source | Oh hail the mighty mother and her culinary prowess. |
| Prep Time | 2 hours |
| Tags | Global Gourmet |
Description
If you don't like paprika, don't bother.
Ingredients
- 1 T seasoned flour
- 6 t bisto powder
- 2 T paprika
- 1⁄2 t chilli powder
- 1 t caster sugar
- 3 lb cubed pork
- 2 oz butter/margerine
- 1 large onion, chopped
- 14 oz tin of chopped tomatoes
- 1⁄3 pt water
Instructions
Mix the dry ingredients and add the cubed pork to the mixture. Toss to coat.
Melt the butter in a pan (wok is good) and add the chopped onion. Fry on a medium heat for 5 minutes until soft. Raise the heat and add the meat. Stir fry to brown quickly. I sometimes add some quartered mushrooms too, to add some more variety than 'meat'.
Stir in the tomatoes and the water. Bring to the boil then lower the heat and simmer for 1 and 1/2 hours, stirring frequently. It'll be super liquidy to start off with, but tyou'd be surprised how much all that powder condenses it in the end. If you find it loses too much liquid, either serve early, or cover the pan. If it's too liquidy still, add some flour mixed in a little water, or raise the heat.
After cooking is done, mix in either yoghurt or soured cream to taste (or spoon on top)
Notes
This is really tasty and warming. I can't get enough of it. Don't worry if you make too much sauce either, it's worryingly good in sandwiches. I serve this with that 70s classic, rice with peas in it. Just so that there's something green involved. Again with the probably serves four regular people.
Apparently goulash is originally from Hungary. I learnt something new today.