Perfect for a family dinner or a gathering of friends, this goulash is a celebration of simplicity and depth of flavour. Served on a bed of golden potato pancakes, it’s a meal that’s both rustic and sophisticated, filling your kitchen with the inviting aromas of a home-cooked feast.
Ingredients:
- 2lbs pork, trimmed and diced
- 3/4 cup flour
- Kosher salt
- Black pepper
- 3 tablespoons olive oil
- 1 cup chopped onion
- 2 bell peppers, thinly sliced (red and yellow)
- 2 cloves garlic, minced
- 14 oz stock (reconstituted veal cubes recommended)
- 2 tablespoons tomato paste
- 2 tablespoons paprika powder
- 1/4 teaspoon black pepper
- 6 whole pimento seeds
- 1/4 cup dry red wine
- 1/3 cup cold water
- 3 tablespoons flour
- Potato pancakes, cooked to instructions
Method of cooking:
Dredge the pork cubes in flour generously seasoned with kosher salt and black pepper.
In a large saucepan, brown the pork cubes in hot olive oil. Do this in batches to ensure even cooking.
Remove the pork and fry the onions and peppers in the same pan until soft.
Add the chopped garlic towards the end.
Return the pork to the pan with the broth, tomato paste, paprika, black pepper, pimento and red wine.
Cover and simmer for 60 to 90 minutes, until the pork is tender.
In a small bowl, mix cold water with 3 tablespoons of flour to make a paste.
Stir this into the meat mixture and simmer for a further 15 to 30 minutes, stirring occasionally, until the goulash thickens.
Serve over warm potato pancakes and enjoy!
