- Pork & Red Pepper Goulash.jpg (44.23 KiB) Viewed 688 times
Preparation Time: 15 minutes
Cooking time: 2 hours
Serves: 6
If served as six portions, provides 250 cals, 9g fat (of which 2g saturates), 8g sugar and 0.5g salt per portion.
Ingredients
- 2 tbsp vegetable oil
- 750g (1.5lb) pork shoulder steaks, diced
- 250g (8oz) onions, finely sliced
- 2 cloves of garlic, peeled and chopped
- 2 tsp paprika
- 1 tbsp tomato puree
- 1 tbsp plain flour
- 2 tsp or oregano
- 400ml (14fl oz) passata
- 150ml (¼pt) stock, vegetable or chicken
- 1 large pepper, chopped
- Salt and pepper
- Casserole dish with lid
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
2. In an ovenproof dish, heat ½ tbsp of oil and brown the meat. Add more oil if needed. Remove to a plate.
3. Add remaining oil and gently fry the onions until golden, then add the garlic, paprika, tomato puree and mix well.
4. Return the meat to the pan, stirring to ensure the meat is coated. Add the flour, oregano, passata and stock. Bring to the boil, cover and move to the oven.
5. Bake for 1 hour, then stir in the chopped pepper and season.
6. Return to the oven and cook for a further 1 hour.
7. If there's too much liquid, remove the lid 15 minutes before the end to reduce it.
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