Ingredients
Units
Scale
- 1 tbsp olive oil
- 500 g pork fillet (chopped into 2cm cubes)
- 1 onion, sliced
- 15 g garlic, finely chopped
- 2 tsp smoked paprika
- 1 tsp chilli powder
- 3 mixed peppers, sliced
- 1 tsp oregano
- 2 tbsp red wine vinegar
- 2 tbsp tomato puree
- 400 g chopped tomatoes
- 250 ml stock
- Few grinds of black pepper
Instructions
To make the pork goulash, heat the olive oil in a large pan over a medium heat and add the pork and fry for around 5 minutes until it starts to brown.
Add the onions and fry for a few more minutes until they start to turn golden.
Add the garlic and fry for a further 30 seconds then add the smoked paprika and chilli powder and cook for a further 30 seconds.
Add the peppers, oregano, red wine vinegar, tomato puree, chopped tomatoes and stock to the pan along with a few grinds from the black pepper mill and give everything a good mix through.
Reduce the heat to a low temperature, cover and simmer for 30 minutes.
Serve and garnish with fresh parsley.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Meat
- Method: Hob
Nutrition
- Serving Size: 1
- Calories: 292
- Fat: 12g
- Carbohydrates: 15g
- Protein: 31g
