Pork Goulash/Pork Cobbler
INGREDIENTS (Each Recipe Serves 2-3)
◆ 2tbsp sunflower oil
◆ 700g pork fillet, cut into strips
◆ 2 onions, cut into wedges
◆ 1 garlic clove, crushed
◆ 1tsp smoked paprika
◆ 1tbsp plain flour
◆ 300ml chicken stock
◆ 2tbsp tomato purée
◆ 400g can chopped tomatoes
◆ 1 red and 1 yellow pepper, deseeded and chopped
◆ Salt and freshly ground black pepper
◆ Soured cream and flat leaf parsley, to serve
For the cobbler:
◆ 125g self-raising flour
◆ ½ tsp baking powder
◆ ½ tsp mixed herbs
◆ 30g butter, diced
◆ 2-3 tbsp milk
◆ 1 egg yolk
◆ 15g Cheddar cheese, grated
1In a large fr ying pan, heat 1tbsp oil. Add the pork, and fr y until seared all over. Remove and set aside. Add the remaining oil and add the onion wedges. Fry for 5-6mins, to lightly brown. Add the garlic and paprika and cook for 1 minute.
2Sprinkle over the flour, then gradually add the stock, tomato purée and chopped tomatoes. Bring to the boil, stirring. Return the pork to the pan and simmer for 20mins.
3Add the peppers and cook for 15mins. Season to taste. Remove half, leave to cool and then freeze for up to 1 month. Serve the remaining goulash with noodles, pasta or mashed potatoes, topped with soured cream and flat leaf parsley.