Slow Cooked Rich Pork Goulash

    15m prep time
    165m total time
    Easy level
    16 ingredients

Enjoy this rich tribute to Hungarian goulash, flavoured with paprika and finished with soured cream. This dish can be cooked low and slow in the oven, slow cooker, or pressure cooker to speed up the process. It freezes beautifully, so double up and stuff into jacket potatoes for a WFH lunch.

Method

Based on 4 servings, adjust as needed.

Step 1

Season the pork with ½-1 tsp salt and lots of pepper. Heat 1 tbsp oil in an ovenproof lidded casserole and brown the pork for 4-5 mins over a high heat. You may need to do this in batches so as not to overcrowd the pan. Transfer to a bowl.

Step 2

Add more oil if needed, and fry the diced onion for 3-4 mins until softened, then stir in the flour, paprika and caraway seeds, if using. Cook for 1 min, then gradually add the red wine, scraping the bottom of the pan.

Step 3

Return the pork to the pan, along with the chopped tomato, bay leaves and 1 tsp vinegar. Stir in 300-400ml water(if cooking for 4) to just cover the meat, and bring back to the boil.

Step 4

Cover and put in the oven at 170°C/150°C fan/gas 3 (there is no need to heat the oven). After 45 mins, remove from the oven and stir, add the chopped peppers, then return for another 45 mins. Stir again and return to the oven for a further 15 mins, until the pork is soft and almost falling apart – about 1 hr 45 mins in total. Stir in the soured cream and check the seasoning, adding a little more vinegar and the sugar, if you like.

Step 5

When the pork is just cooked, cook the pasta according to the packet instructions.

Step 6

Serve the stew with extra soured cream on the side and sprinkle the herbs and seeds on top, if using. Serve with the cooked pasta, coated in a little butter.
  • Ingredients
  • Based on 4 servings
  • 10g Chopped Dill, or chives 1 x Sainsbury's Bunched Dill 20g
  • 400g Tagliatelle, Potatoes or rice, to serve 1 x Sainsbury's Tagliatelle Pasta 500g
  • 150ml Soured Cream, plus extra to serve 1 x Sainsbury's Fresh Soured Cream 150ml
  • 2 Green Pepper, sliced 2 x Sainsbury's Green Pepper
  • 1tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 1tbsp Flour 1 x Sainsbury's Plain Flour 500g
  • 1tsp Caraway Seeds, optional 1 x Sainsbury's Caraway Seed 43g
  • 425g Diced Pork Shoulder, or diced leg 1 x Sainsbury's British Extra Lean Diced Pork Leg 425g
  • 2 Red Onion, chopped 2 x Sainsbury's Red Onions Loose
  • 3tbsp Paprika 1 x Sainsbury's Paprika 44g
  • 190ml Full Bodied Red Wine 1 x Yellow Tail Shiraz Red Wine 18.7cl
  • 2 Tomato, roughly chopped 2 x Sainsbury's Tomatoes Loose
  • 2 Bay Leaves 1 x Sainsbury's Bay Leaves 3g
  • 1tsp Red Wine Vinegar 1 x Sainsbury's Wine Vinegar, Red Wine 500ml
  • 0.5 tsp Sugar, optional 1 x Sainsbury's White Granulated Sugar 500g
  • 1tsp Poppy Seeds, to serve 1 x Sainsbury's Poppy Seeds 100g
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