PORK GOULASH / by Kat Mead


Feeds 4

3 tbsp olive oil
800g pork shoulder, cut into 3cm chunks
2 red onions, sliced
2 red peppers, sliced
2 green peppers, sliced
4 garlic cloves, thinly sliced
2 tbsp red wine vinegar
1.5 tbsp tomato purée
1 tbsp sweet smoked paprika
0.5 tsp hot smoked paprika
1 tbsp dried oregano
2 x 400g plum tomatoes
Sea salt and black pepper

Preheat your oven to 160°C/140°C fan.

Toss the meat in some seasoning and place a large casserole over a medium high heat. Add 1 tablespoon of oil. When hot start to brown the meat, you’ll need to do it in batches, adding a little more oil for each batch. Transfer the browned meat to a bowl and repeat until all the meat is done. Keep handy.

Reduce the heat to medium and add a final tablespoon of oil to the casserole. When hot add the onion and peppers. Cook for around 8 minutes, stirring often so nothing burns, until it all starts looking softer and the onion starts to go light golden brown. Add the garlic and cook for another few minutes.

Add the vinegar and when it has reduced a little, add the tomato purée, paprika and oregano. Stir well and cook the purée for a minute, before adding the plum tomatoes. Cook for 5 minutes so the tomatoes start to soften and break them up with a spoon.

Return the meat to the casserole and stir to coat. Add enough water to just cover the meat.

Pop the lid on the casserole and straight into the oven for around 1.5 hours. Remove from the oven and stir and find a piece of meat. Test to see how tender it is, by pressing with the back of a fork. It should by now have some give and press apart with a little pressure, needing only another 45 minutes to an hour to finish. Check the seasoning and add a little more salt and pepper if you like.

If you like a thicker sauce, remove the lid for the last part of the cooking.

Serve with mash or veg or celeriac mash — whatever you like.

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