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Pork-and-potato goulash recipe
- Cuisine: Modern Australian
- Serves 5-6
This is a terrific dish that matches the wonderful flavour of slow-cooked pork with the bracing acidity of dill cucumbers and the richness of sour cream. If you don’t have tomato passata, just blend or process canned tomatoes.
Ingredients
2 tbsp olive oil or lard1kg pork shoulder, cut into 5cm pieces
1 tbsp plain flour
2 onions, thinly sliced
4 garlic cloves, crushed
2 tbsp sweet paprika
80g (⅓ cup) tomato passata (sieved puréed tomatoes)
400g baby chat potatoes, halved or quartered if large
80g dill cucumbers (gherkins), chopped
100g sour cream
Steamed green beans and sauerkraut (optional), to serve
Preparation
Preheat oven to 150°C. Heat oil in a large casserole over high heat. Dust pork with flour and cook, in batches, for 3 minutes or until evenly browned, scraping the casserole with a wooden spoon to remove any browned bits. Transfer pork to a plate. Reduce heat to low.Add onions to casserole and cook, stirring, for 5 minutes or until softened and starting to colour, adding a little more oil, if necessary. Add garlic and paprika, and stir for 1 minute or until fragrant. Return pork to the casserole and add passata, season with 1 tsp salt and ½ tsp pepper, and stir in 500ml (2 cups) water. Scrape the base of the casserole, cover and bring to the boil.
Transfer casserole to oven and bake for 1½ hours, stirring halfway. Add potatoes, pushing them into the liquid and bake for a further 45 minutes or until potatoes and pork are tender.
Stir in dill cucumbers and sour cream, and season with salt and pepper. Spoon into shallow bowls and serve with steamed green beans and sauerkraut, if using.
Photography by Alan Benson. Styling by Charlotte Bell.
If you enjoyed this Pork-and-potato goulash recipe then browse more Modern Australian recipes, stew recipes, meat recipes, baking recipes and our most popular hainanese chicken rice recipe.
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