Pork Goulash Mary Berry 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.

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.

HUNGARIAN PORK GOULASH

Steps:

• In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender. , Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes.

MARY'S PAPRIKA PORK IN A POT

Steps:

• Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
• Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
• Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.

QUICK PORK GOULASH

Steps:

• Season pork with salt and pepper. Heat 2 tablespoons oil in a pot over medium-high. Add pork and cook, stirring a few times, until browned in places and almost cooked through, about 5 minutes. Transfer to a plate.
• Add remaining 1 tablespoon oil to pot. Add onion, bell peppers, and carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden in places, 7 to 9 minutes. Stir in paprika and tomato paste; cook 30 seconds.
• Stir in broth; boil until mixture is reduced to the consistency of a thin gravy and carrots are tender, 12 to 14 minutes. Return pork and any accumulated juices to pot; simmer until pork is just cooked through, about 1 minute. Serve, topped with sour cream and dill.

GERMAN PORK AND SAUERKRAUT GOULASH

Steps:

• Coat pork cubes with a mixture of flour, salt, and paprika.
• Spray a large non-stick skillet with non-stick cooking spray.
• Add pork; cook until browned, about 5 minutes.
• Stir in water, sauerkraut, caraway seed, pepper and bay leaf.
• Bring to a boil.
• Reduce heat; cover and simmer 15 minutes or until pork is tender and no longer pink.
• Remove bay leaf.
• Gradually stir in sour cream.
• Heat gently, stirring frequently; do not boil,
• sprinkle with parsley.
• Serve over hot cooked noodles, if desired.