Pork And Pepper Goulash Food

PORK AND PEPPER GOULASH RECIPE

Steps:

• Heat the oil in a large frying pan and fry the onion for 3 minutes or until translucent. Mix in the paprika and cook for 30 seconds.
• Add the garlic and pork in to the pan and cook until the pork has browned. Stir in the plain flour and mix to cover the pork.
• Stir in the tomato purée, tinned tomatoes and pork stock. Bring to a simmer and cook for 20 minutes or until the sauce begins to thicken. Stir in the chopped roasted red peppers and cook for a further 10 minutes. The pork should be tender and cooked through. Sprinkle over the chopped parsley and stir through. Serve with a spoonful of soured cream.

SPICY PORK AND CHILI-PEPPER GOULASH

Steps:

• Preheat the oven to 350 degrees F.
• Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to 1 side.
• Add the onions, chili, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar - this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.
• You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with 2 forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!
• When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.
• Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with steaming rice and your flavored sour cream. Sprinkle with the rest of the chopped parsley and tuck in!

QUICK PORK GOULASH

Steps:

• Toss the pork pieces with the thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1/2 of the oil in a medium Dutch oven over medium-high heat. Add the pork pieces in a single layer and cook until lightly browned, about 5 minutes. Transfer with a slotted spoon to a bowl.
• Heat the remaining oil in the same pot and add the carrots, celery, onions and bell pepper and cook, stirring, until softened, 7 to 10 minutes. Stir in the paprika, tomato paste, caraway and garlic until fragrant and the tomato paste has darkened slightly, 1 to 2 minutes. Stir in the broth and 1 1/2 cups water and bring to a simmer. Cook until the vegetables are tender and the broth has thickened, about 45 minutes.
• Meanwhile, cook the noodles according to package directions and keep warm.
• Add the pork back to the stew and cook, stirring, until the pork is cooked through and hot. Stir in the vinegar and season with salt and pepper. Toss with the hot egg noodles and garnish with chives.

PORK GOULASH

Steps:

• Heat half the oil in a large frying pan and fry the pork for 5 minutes or until browned. Remove and set aside. Use the remaining oil to fry the onions for 8-10 minutes or until soft and starting to brown. Add the garlic and paprika and fry for another 2 minutes.
• Return the pork to the pan and pour in the stock, tomatoes and sugar. Bring to the boil, then turn down and simmer for 20-30 minutes until the sauce has thickened.
• For the dumplings, combine all the ingredients, except for the oregano, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-sized balls.
• Stir the peppers into the goulash. Tuck in the dumplings and cover the pan with a lid and cook for another 25-30 minutes until the dumplings are puffed up.
• Serve scattered with oregano.

PORK AND SAUERKRAUT GOULASH

Steps:

• Melt together the butter and olive oil in a heavy pot (one with a lid) and sauté the pork cubes and bacon until lightly browned.
• Add the onion, green and red bell peppers, mushrooms, and paprika.
• Sauté until vegetables have softened just beyond crisp and add the bay leaf, chicken stock, tomatoes, sauerkraut, and caraway seeds.
• Cover and simmer over medium low heat for 1 hour or until meat is tender.
• Season to taste with salt and pepper.
• Remove the bay leaf and serve hot with a generous dollop of sour cream with each serving (goes well with cooked noodles!).

PORK & SQUASH GOULASH COBBLER

Steps:

• Heat the oil in an ovenproof non-stick pan, then stir-fry the pork for 5-7 mins until it starts to brown. Tip in the celery, squash, pepper and mushrooms with their stalks, then cook for a few minutes more.
• Stir in the caraway and paprika, then pour in 350ml boiling water, the bouillon, tomato purée and garlic. Cover the pan and simmer for 20 mins until the veg is tender, then remove the lid and simmer for another 5 mins to reduce a little.
• Heat the oven to 220C/200C fan/gas 7. For the cobbler topping, put the flour in a bowl and stir in the baking powder. Combine the oil and yogurt, then stir that into the flour. Bring the mix together into a dough using a cutlery knife. Knead very lightly on a clean work surface, then form into a sausage shape about the width of a large cucumber. Slice evenly into six rounds and arrange on top of the goulash. Brush with a little milk to glaze, if you like, and scatter over a pinch of caraway seeds. Bake for 15-20 mins until golden and cooked - you can tell by lifting one to see if the mixture has set beneath. Serve with the cooked cabbage on the side, if you like.

PORK AND SAUERKRAUT GOULASH

Steps:

• Dredge meat with flour.
• Heat oil in a large skillet, when hot, add meat and cook until well browned.
• Remove and set aside.
• In same skillet, saute onion, garlic, and green pepper for 5 minutes.
• Add both paprikas and cook for 2 minutes. Add meat to onion mixture and stir.
• Add broth, tomatoes, sauerkraut, sugar, bay leaf, salt and pepper.
• Cover and simmer for 1 1/2 hours.
• Remove Bay leaf
• Serve with sour cream and parsley.