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