I usually make a goulash with a long slow cook but here I have devised a quick midweek version. Serve with either pasta or rice.
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Ingredients
- 1 tbsp flour
- 2 tbsp paprika
- 1 tsp caraway seeds
- 1 tsp salt
- 600 g pork fillet trimmed and thinly sliced
- 2 tbsp vegetable oil
- 1 onion sliced
- 1 pepper (red or green) deseeded and sliced
- 400 g tin chopped tomatoes
- Parsley to garnish
- sour cream to serve
Instructions
- Mix the flour, paprika, cumin seeds and salt in a bowl. Toss the the sliced pork in the flour mix. Remove each piece and shake off the excess. Reserve the rest of the flour mix.
- Heat a half the oil in a non stick frying pan. Add the slices of pork to the pan and brown on both sides for a couple of minutes. You may need to do this in stages so you don't overcrowd the pan. Remove to plate.
- Add the remaining oil to the frying pan and sauté the onions and peppers on a low light until soft, 8-10 minutes. Add the leftover flour mixture and stir through the onions. Pour in the chopped tomatoes, half fill the can with water from a freshly boiled kettle. allow to cook gently for 10 minutes, stirring occasionally.
- Add the pork, cook for a further 5 minutes and serve with rice or pasta and sprinkle with parsley.
Nutrition
Calories: 195kcalCarbohydrates: 13gProtein: 29gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 81mgSodium: 790mgPotassium: 903mgFiber: 3gSugar: 6gVitamin A: 475IUVitamin C: 41mgCalcium: 54mgIron: 3mg
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