Monday, November 29, 2010
Hungarian Pork Goulash
500 g of pork shoulder
1 tbsp sweet paprika
2 cloves of garlic
1 tbsp tomato paste
1 tbsp flour
stock made of 1 chicken stock cube + 750 ml of water
30 g parsley
150 ml of soured cream
Chop the pork into cubes of about 1-2 cm.
Heat the oil in a thick bottomed pan and add onions,cook through few min.
Now add pork cubes and brown all over.
Stir in crushed garlic,paprika & tomato puree.Cook for a minute and then add salt,pepper and flour. Stir well and add hot chicken stock.
Now leave,covered with lead to simmer on low heat for a 2 hours.
Serve with boiled potatoes & with a big dollop of sour cream,sprinkled with finely chopped parsley.