On Saturday evening I had Douglas and Matt over for a spot of dinner and a post-Christmas catch up. I fancied cooking some sort of stew as it was a cold, wet day, and after flicking through the Great British Bake Off Winter Cookbook I came across this recipe. I love a bit of goulash, but it’s usually a beef dish rather than a pork one, so I thought that this variation would be interesting to try.
1kg of pork shoulder, diced into 2-3cm pieces
2 tablespoons of olive oil
2 large onions, sliced
2 garlic cloves, crushed
1 red chilli, de-seeded and sliced
2 tablespoons of sweet smoked paprika
2 tablespoons of hot smoked paprika
1 teaspoon of caraway seeds
½ a teaspoon of cumin seeds
1 400ml tin of chopped tomatoes
400ml of chiken stock
2 tablespoons of tomato purée
100ml of soured cream
A small bunch of parsley leaves, freshly chopped
400g of gnocchi
Pre-heat the oven to 150.
Heat the oil in a large saucepan or flameproof casserole, and brown the pork, in batches if necessary. Once nicely browned remove from the pan and set aside.
Add the onions to the pan and fry for 5-10 minutes over a medium heat until softened and golden brown.
Add the garlic and chilli and fry for a further minute.
Return the pork to the pan, and stir in the two different types of paprika, along with the caraway seeds and cumin seeds. Season and then stir well to combine.
Add the tomatoes, stock and tomato purée, stir well and bring to a simmer.
Then transfer to a casserole dish if you are not already using a flameproof one on the hob, cover and pop in the oven.
Cook for two hours, until the pork is very tender.
Stir in the soured cream and parsley and serve. (I left the cream on one side so that people could put in as much or as little as they liked.)
I served this with gnocchi fried in butter with garlic until crispy.
Very tasty – lighter than the usual beef goulash but still with all the goulash-y flavours.