Pork & Pepper Goulash

Serves 4

550g pork fillet or pork belly
1tbsp sunflower oil
1 large onion, peeled and sliced
1 garlic clove, peeled and crushed
1tbsp mild paprika
600ml chicken stock
2tbsp tomato puree
salt and pepper
1 large red pepper, deseeded and cut into small pieces
200g mushrooms
2tsp cornflour
parsley, to serve
rice or egg noodles, to serve

Cut the pork into cubes, trimming off the fat.  Heat 1/2 the oil and fry the pork over a high heat until browned.  Remove with a slotted spoon and set aside.
Add the rest of the oil and fry the onion and garlic for 5 mins.  Stir in the paprika and cook for 1 min.  Gradually pour in the stock and bring to the boil.  Stir in the tomato puree and return the pork to the pan.
Season and simmer for 15 mins.  Add the pepper and mushrooms and simmer for 10 mins until tender.
Mix the cornflour with a little water and stir in.  Simmer for 3-4 mins, stirring, until the sauce has thickened.
Scatter with parsley and serve with buttery rice or egg noodles.