QUICK PORK GOULASH
This easy one-pot goulash comes together in under an hour-not bad for a dish that traditionally simmers for most of the day. By opting for quick-cooking tenderloin instead of the more common shoulder roast, the pork becomes melt-in-your-mouth tender in a fraction of the time. We recommend serving this comforting dish over buttered egg noodles with a crisp green salad on the side.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Season pork with salt and pepper. Heat 2 tablespoons oil in a pot over medium-high. Add pork and cook, stirring a few times, until browned in places and almost cooked through, about 5 minutes. Transfer to a plate.
- Add remaining 1 tablespoon oil to pot. Add onion, bell peppers, and carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden in places, 7 to 9 minutes. Stir in paprika and tomato paste; cook 30 seconds.
- Stir in broth; boil until mixture is reduced to the consistency of a thin gravy and carrots are tender, 12 to 14 minutes. Return pork and any accumulated juices to pot; simmer until pork is just cooked through, about 1 minute. Serve, topped with sour cream and dill.
PORK POT ROAST WITH ROOT VEGETABLES
Steps:
- Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
- Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
- Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
- Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.
POT-ROAST PORK GOULASH WITH POTATOES & GREENS
Quick prep and slow cooking make this a great dish to throw in the oven on a wintry afternoon
Provided by Good Food team
Categories Main course
Time 3h55m
Yield Serves 4 with leftovers
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a large, deep casserole with a lid. Brown the pork all over (this will take about 10 mins), set aside, then pour away any excess fat. Put the onions in the pan and cook for 5 mins until softened. Stir in the paprika, caraway and chilli and cook for 30 secs. Pour over the tomatoes, add the pepper, then top up with 400ml of water. Cover tightly with a lid, then cook for 3 hrs. Uncover the pan and cook for 30 mins more until tender.
- Boil the potatoes for 15 mins until tender. Mash 300g, cool, cover and keep in the fridge for Monday's fish cakes. Now stir the remaining potatoes into the casserole and leave to cook for 5 mins. If your sauce is a little watery, remove the meat and boil the sauce hard for 5 mins to thicken.
- Heat 1 tbsp oil in a large pan. Tip in the cabbage and cook for 1 min. Pour over 3 tbsp water, cover and leave to cook for 10 mins until soft. Slice the meat, serve with sauce, potatoes and cabbage and spoon over some soured cream. Save about 500g of the pork to use in Mexican pork wraps (see 'Goes well with').
Nutrition Facts : Calories 811 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 53 grams protein, Sodium 0.48 milligram of sodium
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