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Rich pork goulash

Rich pork goulash with tagliatelle

Rich pork goulash

Name: Rich pork goulash
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 500-600g diced pork shoulder or leg; 1-2 tbsp olive oil; 1 red onion chopped; 1 tbsp flour; 3 tbsp paprika; 1 tsp caraway seeds (optional); 175ml glass of full-bodied red wine; 1 green pepper sliced; 1 large tomato roughly chopped; 2 bay leaves; 1-2 tsp balsamic red wine or cider vinegar; 150ml soured cream plus extra to serve; pinch of sugar (optional); chopped dill or chives and poppy seeds, to serve (optional); potatoes rice or buttered pasta (such as tagliatelle), to serve

Orlando Murrin

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Serves 4

Easy

Prep: 15 mins

Cook: 2 hrs and 30 mins

A star rating of 4.7 out of 5.48 ratingsRate

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Enjoy this rich tribute to Hungarian goulash, flavoured with paprika and finished with soured cream. Serve with potato, rice or pasta

Freezable

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Ingredients

Nutrition

Units:

MetricUS

500-600g diced pork shoulder

or leg
1-2 tbsp olive oil
1 red onion

chopped
1 tbsp flour
3 tbsp paprika
1 tsp caraway seeds

(optional)
175ml glass of full-bodied red wine
1 green pepper

sliced
1 large tomato

roughly chopped
2 bay leaves
1-2 tsp balsamic

red wine or cider vinegar
150ml soured cream

plus extra to serve
pinch of sugar

(optional)
chopped dill

or chives and poppy seeds, to serve (optional)
potatoes

rice or buttered pasta (such as tagliatelle), to serve

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Nutrition: Per serving

kcal387
fat20g
saturates8g
carbs10g
sugars6g
fibre3g
protein32g
salt0.8g

Method

step 1

Season the pork with ½-1 tsp salt and lots of pepper. Heat 1 tbsp oil in an ovenproof lidded casserole and brown the pork for 4-5 mins over a high heat. You may need to do this in batches so as not to overcrowd the pan. Transfer to a bowl.
step 2

Add more oil if needed, and fry the onion for 3-4 mins until softened, then stir in the flour, paprika and caraway seeds, if using. Cook for 1 min, then gradually add the red wine, scraping the bottom of the pan.
step 3

Return the pork to the pan, along with the pepper, tomato, bay leaves and 1 tsp vinegar. Stir in 300-400ml water to just cover the meat, and bring back to the boil.
step 4

Cover and put in the oven at 170C/150C fan/gas 3 (there is no need to heat the oven). After 45 mins, remove from the oven and stir, then return for another 45 mins. Stir again and return to the oven for a further 15 mins, until the pork is soft and almost falling apart – about 1 hr 45 mins in total. Will keep frozen for up to three months. Leave to cool completely first. Defrost in the fridge overnight, then reheat in a pan by simmering gently for 10 mins. Stir in the soured cream and check the seasoning, adding a little more vinegar and the sugar, if you like.
step 5

Serve with extra soured cream on the side and sprinkle the herbs and seeds on top, if using. Serve with potatoes, rice or buttered pasta.

Recipe from Good Food magazine, November 2022

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A star rating of 4.7 out of 5.48 ratings

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