Creamy paprika pork goulash

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 30 minutes

Zutaten

1 lb / 450 grams pork leg meat (or pork fillet) (cubed)

4 tablespoons flour

1 to 2 tablespoons ground paprika

1 teaspoon salt

1 large onion (chopped)

1 large yellow or red bell pepper (capsicum) (chopped)

¼ pound / 115 grams mushrooms (chopped)

1 cup / 240 ml chicken or vegetable stock

½ teaspoon black pepper

3 - 4 tablespoons sunflower oil (for frying the pork and the vegetables)

½ cup / 120 ml single cream

Anweisungen

Cut the pork into bite-sized pieces.

Peel the onions and deseed the capsicum. Chop them into one-inch pieces. Slice the mushrooms.

Combine the flour, paprika, salt and pepper. Coat the pork in the flour mixture.

Heat 2 tablespoons sunflower oil in a large frying pan and fry the pork in batches until golden brown. Don't overcrowd the pan. (You may need a little extra oil for subsequent batches).

Remove the pork from the pan and set aside.

Head another 2 tablespoons of oil and fry the chopped onions, peppers and mushrooms until the onions are translucent and the peppers are starting to soften.

Return the pork to the pan , add the stock and bring to a boil.

Stir and allow the sauce to thicken.

Turn down the heat and allow to simmer, covered with a lid, for 15 to 20 minutes until the meat is tender. The time will depend on the size of your pork cubes - larger cubes will take longer.

Stir in the cream and bring to a boil. As soon as it is heated through, remove the goulash from the heat.

Garnish with chopped parsley and serve over rice or pasta.

Nährwertangaben

• Kalorien: 409 kcal
• Gesamtfett: 23.4 g
• Gesättigtes Fett: 4.9 g
• Cholesterin: 19 mg
• Natrium: 809 mg
• Gesamtkohlenhydrate: 17.1 g
• Ballaststoffe: 2.8 g
• Zucker insgesamt: 5.7 g
• Eiweiß: 33.1 g