Pork Goulash

The Illustrated Quick Cook

Pork Goulash

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    2½ lb (1.1 kg) pork shoulder, cut into bite-size pieces 1 tbsp cider vinegar
    1 tbsp all-purpose flour 2 tbsp tomato paste or puree
    2 tsp paprika 4 cups hot vegetable stock
    2 tsp caraway seeds, crushed 6 tomatoes, skinned and roughly chopped
    sea salt and freshly ground black pepper 1 onion, sliced into rings
    2 tbsp olive oil handful of curly parsley, finely chopped


    Prep: 25 min Total: 30 min (Quick)
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    • 1

      Toss the meat with the flour, paprika, and caraway seeds, and season with sea salt and black pepper. Heat the oil in a large cast-iron casserole, then add the meat and cook over high heat, stirring occasionally, for 8-10 minutes, or until the pork begins to brown. Add the vinegar and stir for a couple of minutes, scraping up any brown bits that are stuck to the bottom of the pan.

    • 2

      Add the tomato paste, followed by the stock, and bring to a boil. Reduce to a simmer, cover, and cook over low heat for 1 hour. Check occasionally and add a little boiling water if the goulash begins to dry out too much - it should remain fairly thick, though.

    • 3

      Stir in the tomatoes, season to taste if needed, then top with the onion rings and parsley and serve.

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