A pork goulash that all the family can enjoy and only takes forty minutes. Strips of pork tenderloin seasoned with paprika and cooked with red peppers, tomatoes and onions.
Preparation time: 20 minutes Cooking time: 20 minutes Ingredients 1 tbsp olive oil 1 onion, finely sliced 450g (1 lb) pork tenderloin/fillet, cut into strips 1 tbsp paprika 1 tbsp flour 2 tbsp tomato purée/paste 2 x 400g tins chopped/diced tomatoes or 1 x 28 fl oz can 2 red bell peppers, deseeded and cut into strips salt and freshly ground black pepper chopped coriander to garnish 4 tbsp Greek yogurt To serve rice You will also need a large sauté pan.
Method Heat the oil in the pan and add the onions. Cook over a medium to low heat for about 10 minutes until golden, stirring them frequently. Add the pork strips and sauté for a further 5 minutes, turning to brown on all sides. Now stir in the paprika, flour and tomato purée/paste and cook for 1 minute. Then stir through the tomatoes, peppers, 2 tablespoons water, and season. Simmer for 5 minutes, stirring occasionally. Spoon the goulash amongst four warmed plates or bowls, and garnish each one with a little chopped coriander and a tablespoon of yogurt in the centre. Serve with rice.
Updated: October 26, 2018
A delicious combination of spice, herbs and sweetness. Strips of pork tenderloin, cooked in a paprika and herb sauce, with red peppers and mushrooms. Just add a dollop of Greek yogurt and sprinkle with more paprika.
Preparation time: 30 minutes Cooking time: 1 hour 15 minutes Ingredients 240ml (8 fl oz) milk (1 cup) 180ml (6 fl oz) good chicken stock (¾ cup) 2 tsp cornflour/cornstarch 1 tbsp olive oil 450g (1 lb) pork tenderloin/fillet, cut into strips 1 garlic clove, crushed 1½ tsp paprika 1½ tsp fresh thyme, leaves only 1 tsp ground coriander ½ tsp runny/liquid honey 1 tbsp tomato purée/paste 1 red pepper, deseeded and cut into thin strips 170g (6 oz) button mushrooms, quartered (about 9) 4 tbsp natural Greek yogurt To serve rice and seasonal green vegetables You will also need an ovenproof dish.
Method Preheat oven to 180°C (350°F) (gas 4) In a medium-sized bowl, mix a little of the milk into the cornflour/cornstarch and then gradually stir in the rest of the milk and the chicken stock. Set to one side. Heat the oil in a frying pan/skillet, add the pork and brown over a medium heat, about 2–3 minutes., turning frequently. Add the garlic and sauté for a further 30 seconds. Stir in the milk and stock mixture. Then add the the paprika, thyme, coriander, honey, and tomato purée/paste. Give it a good stir and then bring to the boil. Transfer to an ovenproof dish, cover with foil, and cook in the oven for 1 hour. Now stir in the mushrooms and red pepper, cover again, and return to the oven for a further 15 minutes until tender. Serve on a bed of rice and garnish with the yogurt and a sprinkling of paprika. Accompany with seasonal green vegetables.