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Member recipe

Perky pork goulash

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Servings

Serves 6

A great family meal ... get's the taste bud's going

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Ingredients

  • 2 HANDFULLS OF MUSHROOMS (CHOPPED)
  • A FEW GLUGS OF OLIVE OIL, ENOUGH TO COAT THE PAN
  • 5/6 SLABS OF PORK STEAKS (CHOPPED)
  • 2 MEDIUM RED ONIONS
  • A GOOD HANDFULL OF FROZEN MIXED PEPPERS
  • 1 TSP CHILLI POWDER
  • 1 TSP OF PARSLEY
  • 1 TSP OF OREGANO
  • 2 TSP OF SMOKED PAPRIKA
  • 1/2 TSP OF GARLIC POWDER
  • 1 TBSP OF CIDER VINEGAR
  • 1 TIN OF CHOPPED TOMATOES
  • SALT AND PEPPER TO TASTE

Method

    1. BROWN OF THE PEPPERS, MUSHROOMS AND ONIONS IN A FRYING PAN, ADD TO CARRESOLE DISH AS SOON AS DONE.
    2. ONCE DONE ADD CHOPPED PORK INTO SAME PAN TO SOAK UP THE REMAINS TO FLAVOURS FROM THE PAN ADD TO CASSEROLE DISH WHEN DONE.
    3. WHEN A MAJORITY OF INGREDIENTS ADDED TO CASSEROLE DISH ADD OTHER INGREDIENTS AND STIR IN AS YOU GO
    4. WHEN ALL DONE ADD TO PRE HEATED OVEN OF 200 DEGREES FOR 30-45 MINS CHECK EVERY SO OFTEN AND GIVE IT A STIR.
    5. ONCE DONE, SERVE WITH RICE, COUSCOUS OR MASH.

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