When the weather is cold and wet there is nothing better than a dish you can bung in a casserole and simmer. Not only do you get whatever deliciousness you’re conjuring but you also get the delicious aromas drifting about as it simmers, allowing you to anticipate and relax! Hungarian Goulash is one of those recipes that has been a staple in my family forever. In fact, prior to acquiring my mother my father had but one cook book and Hungarian Goulash was one of the only recipes he cooked. (Chilli Con Carne and Spaghetti Bolognese also featured in his repetoir I belive!)
250g diced pork
2 x 40g tins chopped tomatoes
2 tbsp tomato puree
1 tsp paprika
1 red pepper, chopped
1 green pepper, chopped*
100g mushrooms, quartered
salt and pepper to taste
– Heat a splash of oil in a large, heavy casserole.
– Add the pork and cook til browned.
– Add the tomatoes, puree, paprika, peppers and mushrooms. Give it a good stir and season to taste.
– Swill out the tomato cans with a little water (about 1/4 of a can for each) add to the casserole.
– Bring it to a boil, put the lid on and turn down to low.
– Allow to simmer for 45 minutes until the sauce is reduced, glossy and thick.
– Serve with tagliatelle, rice or mashed potatoes, whatever you fancy. A dollop of creme fraiche also goes very nicely!
*Optional, we all have Opinions about green peppers.