Goulash

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November 4, 2013 by dgarnett2013

Hungarian pork goulash: The Ginger Pig Meat Book by Tim Wilson & Fran Warde – adapted by DG

goulash2

Serves 6

  • 1 tab olive oil
  • 1.25kg shoulder of pork, cut into 3cm dice
  • 280g pork belly, skinned and cut into 3cm dice
  • 1 onion, peeled and finely diced
  • 2 garlic cloves, crushed, peeled, and finely diced
  • 2 tsp sweet smoked paprika
  • 1 medium sized chilli
  • 200ml stock or white wine (or some of both)
  • 2 tsp caraway seeds
  • sea salt
  • freshly ground pepper
  • 2 cans chopped tomatoes, each 400g
  • 1 x 320g jar of peeled roast peppers or 3 peppers, chargrilled and peeled
  • To serve: sour cream
  • 1 bunch of chives, snipped

Preheat the oven to 180 degrees C.

Heat the olive oil in a large ovenproof pan over a medium heat and fry the meat until brown on all sides – do this in batches and put the meat into a bowl.

Add the onion and garlic and sweat until translucent. Add the paprika, chilli, caraway and seasoning, mix well and cook for a further 4 minutes.

Return the meat to the pan. Pour in the tomatoes and top up with just enough stock and/or wine.

goulash1

Bring to a boil, then cover with a lid and place in the oven to cook for 2 hours.

Drain the jar of peppers (or grill and peel them if using fresh), cut the peppers into think strips and add them to the goulash. Stir through and cook for a further 30 mins.

Serve topped with the soured cream and chives on bulgur wheat or rice.

Red stew, red dog, red head.

hanham6 hanham9

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