Monday, 2 March 2015

Hungarian Goulash with Leftover Roast Pork

Leftover roast pork in our house usually gets used in a stir fry but last week I thought I'd try something different, and so goulash came to mind.

Serves 4
2 large handfuls roast pork
1 large onion, finely chopped
1 large garlic clove, finely chopped
1 tbsp olive oil
1-2 tsp smoked paprika
2 tsp caraway seeds
A large red pepper, chopped (I blended mine with the tomatoes because my kids say they don't like it if they spot it)
1 tin chopped tomatoes
4 tbsp red wine vinegar
Leaves from a small bunch of fresh marjoram or oregano (optional, but i have so much growing wild in my garden I was pleased to have a recipe to use it in!)
1-2 fresh red chillies, de-seeded and finely chopped

Fry the onions in a casserole dish over a medium heat until they start to brown.  Add the garlic, red pepper, and chilli peppers and fry for another few minutes.  Add caraway seeds, marjoram or oregano stir, then add tomatoes, paprika, vinegar and pepper & salt.  Top up with hot water (about a can) to cover the meat.  Bring to the boil, put the lid on and simmer for 10-20 minutes or until the onion is cooked.

Serve with basmati rice and a dollop of sour cream if you have any.

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