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Pork goulash

Recipe from: 26 November 2010

Ingredients 14
Servings 4
Time 10 mins


  • 900
    pork fillet, cubed
  • Seasoned flour
  • Olive oil
  • 1
    large purple onion, coarsely cut up
  • 15
    mild smoked paprika
  • 3
    large red peppers, ribbed and cut into large chunks
  • 126
    streaky bacon, cut into small dice
  • 5
    crushed caraway seeds
  • 15
    fresh marjoram or oregano leaves, coarsely chopped
  • 1 x 400
    can of chopped tomatoes
  • 10-15
    red wine vinegar (optional)
  • 10-15
    brown sugar (optional)
  • Prepared chicken stock (optional)
  • Sea salt and freshly ground black pepper


30 mins
Shake the pork in a bag with the seasoned flour. Heat some oil in a large saucepan and brown the pork in batches. Next, lightly brown the onion and while browning, add the paprika to cook some of the floury taste off. Finally, lightly brown the pepper and bacon together. Add the caraway seeds to give them a grilled aroma too.

Add the marjoram or oregano, the tomatoes and vinegar and sugar, if using. Return the meat to the pan and bring to a boil. Cover and simmer for 20 minutes or until the meat is just cooked. If you like very tender meat, add a little chicken stock and continue cooking until the meat is done to your liking.

Taste and adjust seasoning, then serve. As accompaniments, try a bowl of sour cream (or fat-free plain yoghurt) spiked with lemon zest and some plain, buttered noodles.

Reprinted with the permission of I Love Cooking. To visit I Love Cooking's blog click here.

Read more on: pork  |  sauté


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