Serves 4
Cooking time - 8-10 hours
1 tbsp sunflower oil
1lb 6oz pork, diced
1 large onion, chopped
5oz button mushrooms, halved
2tsp paprika, plus extra to garnish
1/4tsp ground cinnamon
1/4tsp ground allspice
1tsp caraway seeds
2tbsp plain flour
400g can chopped tomatoes
450ml chicken stock, hot
salt and pepper
soured cream, to serve
Preheat the slow cooker. Heat the oil in a frying pan then add the pork, a few pieces at a time, until it has all been added to the pan. Stir in the onion and cook for 5 mins until lightly browned.
Add the mushrooms and cook for 2 mins. Stir in the spices and the flour and cook for 1 min. Mix in the canned tomatoes then bring the mixture to the boil.
Transfer the mixture to the slow cooker pot. Stir in the stock and season with salt and pepper, cover with the lid and cook on low for 8-10 hours.
Spoon the goulash on to plates, top with spoonfuls of soured cream and sprinkle with a little extra paprika.
Cooking time - 8-10 hours
1 tbsp sunflower oil
1lb 6oz pork, diced
1 large onion, chopped
5oz button mushrooms, halved
2tsp paprika, plus extra to garnish
1/4tsp ground cinnamon
1/4tsp ground allspice
1tsp caraway seeds
2tbsp plain flour
400g can chopped tomatoes
450ml chicken stock, hot
salt and pepper
soured cream, to serve
Preheat the slow cooker. Heat the oil in a frying pan then add the pork, a few pieces at a time, until it has all been added to the pan. Stir in the onion and cook for 5 mins until lightly browned.
Add the mushrooms and cook for 2 mins. Stir in the spices and the flour and cook for 1 min. Mix in the canned tomatoes then bring the mixture to the boil.
Transfer the mixture to the slow cooker pot. Stir in the stock and season with salt and pepper, cover with the lid and cook on low for 8-10 hours.
Spoon the goulash on to plates, top with spoonfuls of soured cream and sprinkle with a little extra paprika.
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