Happy One Pot Wednesday!
Last night Mr. Cafe Kim made me one pot Pork and Pepper Goulash from one of my favorite cookbooks, Jamie At Home, by Jamie Oliver. This comforting stew was a definite mood-lifter after my long, dreary day of cold and rain. I'm all too happy to share the recipe with you...
4 lb pork shoulder off the bone, in one piece, skin off, fat left on (Don't worry if you don't have shoulder: We used a pork top loin roast and it worked just as well. The important thing is to use a tough piece of pork—NOT a tenderloin).
Salt and pepper
2 red onions, peeled and finely sliced
2 fresh red chillies (or other spicy pepper like jalapeno), deseeded and finely chopped
2 tablespoons mild smoked paprika
2 teaspoons ground caraway seeds
2 teaspoons oregano
5 bell peppers (use a mixture of colors), sliced
1 28 oz. canned whole tomatoes
1 tablespoon sugar
4 tablespoons red wine vinegar
Preheat the oven to 350. Season meat with salt and pepper. Brown meat in olive oil in a deep, ovenproof stew pot with a lid and heat it on the hob. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to one side.
Add the onions, chili, paprika, caraway seeds, oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, tomatoes, and sugar. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar. Bring to the boil, put the lid on top, then place in the preheated oven until meat breaks apart easily with two forks, about 3 hours.
If you prefer a thicker sauce (like we do), finish the goulash by cooking it on the stop top on medium heat uncovered.
Serve over brown rice and topped with a dollop of sour cream, grated lemon juice, and chopped parsley.
Have you made any good one pot meals lately?
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