Pork Goulash Recipe
Ingredients
| Metric | ||
| Pork fillet | 675 Gram | |
| Butter | 50 Gram | |
| 1 x 15 ml spoon oil | ||
| 2 onions, peeled and sliced | ||
| 1 x 15 ml spoon paprika | ||
| 2 x 15 ml spoons flour | ||
| 2 x 5ml spoons tomato puree | ||
| Tomatoes | 226 Gram, peeled | |
| Stock | 450 Milliliter | |
| Ground black pepper | 1 To taste | |
| Green pepper | 1 To taste, thinly sliced | |
| 4 x 15 ml spoons double cream | ||
| 1/2 teaspoon finely grated lemon rind | ||
| Imperial | ||
| Pork fillet | 1 1/2 Pound | |
| Butter | 2 Ounce | |
| Oil | 1 Tablespoon | |
| Paprika | 1 Tablespoon | |
| Flour | 2 Tablespoon | |
| Tomato puree | 2 Teaspoon | |
| Tomatoes | 8 Ounce, peeled | |
| Stock | 3/4 Pint | |
| Double cream | 4 Tablespoon | |
| Salt | To Taste | |
Directions
Cut the pork into thin strips.
Melt 25 g (1 oz) butter and the oil in a pan and fry the pork for 5 minutes.
Remove the pork, add the remaining butter to the pan and, when melted, fry the onions until soft.
Stir in the paprika, flour and tomato puree and cook for 1 minute.
Add the tomatoes and stock, season well and bring to the boil.
Add the pepper and return the pork to the pan.
Cover and simmer for about 45 minutes until tender.
Taste and adjust the seasonings, mix the cream with the lemon rind, and serve spooned on top of the goulash.
Melt 25 g (1 oz) butter and the oil in a pan and fry the pork for 5 minutes.
Remove the pork, add the remaining butter to the pan and, when melted, fry the onions until soft.
Stir in the paprika, flour and tomato puree and cook for 1 minute.
Add the tomatoes and stock, season well and bring to the boil.
Add the pepper and return the pork to the pan.
Cover and simmer for about 45 minutes until tender.
Taste and adjust the seasonings, mix the cream with the lemon rind, and serve spooned on top of the goulash.
Chef
