Preparation time is 25minutes
Cook time is 1hours
Total time is 1hours 25minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
8
- 1.10kilograms stewing pork, cut into bite-sized pieces
- 1tablespoons plain flour
- 2teaspoons paprika
- 2teaspoons caraway seeds, crushed
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2tablespoons olive oil
- 1tablespoons cider vinegar
- 2tablespoons tomato purée
- 1 1/4 ltr hot vegetable stock
- 6 tomatoes, skinned and roughly chopped
- 1 onion, sliced into rings
- 1 handful fresh curly parsley, finely chopped
Nutrition per serving
1230kJ / 294Cal
1230 Kilojoules or 294 Calories
14% of daily energy intake*
Protein
30.8grams
Fat
16.5grams
Carbs
6.2grams
Sugars
3.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Toss the meat with the flour, paprika, and caraway seeds and season well with salt and black pepper. Heat the oil in a large cast-iron pan, then add the meat and cook over a high heat, stirring occasionally, for 8-10 minutes, or until it begins to brown. Add the vinegar and stir well for a couple of minutes, scraping up all the sticky bits from the bottom of the pan.
Step 2 of 3
Add the tomato purée, followed by the stock, and bring to the boil. Reduce to a simmer, put a lid on, and cook gently for 1 hour. Check occasionally, and top up with boiling water if the goulash begins to dry out too much - it should be fairly thick, though.
Step 3 of 3
Stir through the tomatoes, taste, and season again if needed, then top with the onion rings and parsley and serve with rice.
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