Ingredients
250g pork shoulder or pork loin, cubed
1 tbsp oil
1/2 small onion, chopped
1 clove garlic, crushed
1/2 red pepper, chopped
1 tbsp paprika
1 tbsp tomato puree
350ml pork or vegetable broth (240ml)
1 tsp caraway seeds (optional)
1 bay leaf
Salt and pepper to taste
100ml sour cream (optional, for serving)
Fresh parsley, chopped (optional, for garnish)
Suitable for: Drew&Cole CleverPot
The Method
Set CleverPot to HIGH and add the oil. Brown the cubed pork for 5-7 minutes until golden on all sides. Remove and set aside.
Add the chopped onion and garlic. Sauté for 2-3 minutes until softened, then add the chopped red pepper.
Stir in the paprika and tomato puree. Cook for 1-2 minutes to allow the flavours to develop.
Add the pork back into the pot, followed by the stock, caraway seeds (optional), and bay leaf. Stir everything to combine.
Set the pot to LOW, cover, and let the goulash simmer for about 1.5 hours, stirring occasionally. If the liquid reduces too much, add a little more water. Cook until the pork is tender and the sauce has thickened.
Once the pork is tender, remove the bay leaf. Season with salt and pepper to taste.
For a creamy touch, stir in sour cream just before serving. Garnish with fresh parsley if desired.
Serve your pork goulash with bread, rice, or mashed potatoes.
