Name: Pot-roast pork goulash with potatoes & greens
Prep time: 10 min
Cook time: 3 h 45 min
Total time: 3 h 55 min
Yield: Serves 4 with leftovers
Cuisine: Hungarian
Ingredients: 2 tbsp olive oil; 1.5kg-2kg pork shoulder boned and rolled; 2 onions sliced; 2 tbsp smoked paprika; 1 tsp caraway seeds; 1 red chilli finely chopped; 400g can chopped tomato; 1 red pepper deseeded and cut into wedges; 1 ½kg potato cut into quarters; 1 green cabbage finely sliced; soured cream to serve

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Pot-roast pork goulash with potatoes & greens

Pot-roast pork goulash with potatoes & greens

Good Food team

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Serves 4 with leftovers

Easy

Prep: 10 mins

Cook: 3 hrs and 45 mins

A star rating of 3.8 out of 5.5 ratingsRate

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Quick prep and slow cooking make this a great dish to throw in the oven on a wintry afternoon

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Mexican pork wraps

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1.5kg-2kg pork shoulder

boned and rolled
2 onions

sliced
2 tbsp smoked paprika
1 tsp caraway seeds
1 red chilli

finely chopped
400g can chopped tomato
1 red pepper

deseeded and cut into wedges
1 ½kg potato

cut into quarters
1 green cabbage

finely sliced
soured cream

to serve

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Nutrition: per serving

kcal811
fat32g
saturates11g
carbs83g
sugars16g
fibre12g
protein53g
salt0.48g

low

Method

step 1

Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a large, deep casserole with a lid. Brown the pork all over (this will take about 10 mins), set aside, then pour away any excess fat. Put the onions in the pan and cook for 5 mins until softened. Stir in the paprika, caraway and chilli and cook for 30 secs. Pour over the tomatoes, add the pepper, then top up with 400ml of water. Cover tightly with a lid, then cook for 3 hrs. Uncover the pan and cook for 30 mins more until tender.
step 2

Boil the potatoes for 15 mins until tender. Mash 300g, cool, cover and keep in the fridge for Monday’s fish cakes. Now stir the remaining potatoes into the casserole and leave to cook for 5 mins. If your sauce is a little watery, remove the meat and boil the sauce hard for 5 mins to thicken.
step 3

Heat 1 tbsp oil in a large pan. Tip in the cabbage and cook for 1 min. Pour over 3 tbsp water, cover and leave to cook for 10 mins until soft. Slice the meat, serve with sauce, potatoes and cabbage and spoon over some soured cream. Save about 500g of the pork to use in Mexican pork wraps (see 'Goes well with').

Recipe from Good Food magazine, December 2009

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A star rating of 3.8 out of 5.5 ratings

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