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Spicy Pork Goulash


  • 900 g pork fillet, cubed
  • seasoned flour
  • olive oil
  • 1 large purple onion, coarsely cut up
  • 15 ml mild smoked paprika
  • 3 large red peppers, ribbed and cut into large chunks
  • 126 g streaky bacon, cut into slim batons
  • 5 ml crushed caraway seeds
  • 15 ml fresh marjoram or oregano leaves, coarsely chopped
  • 1 x 400g can of chopped tomatoes
  • 10 - 15 ml red wine vinegar (optional)
  • 10 - 15 ml brown sugar (optional)
  • prepared chicken stock (optional)
  • sea salt and freshly ground black pepper
  • handful of corn kernels (optional)
  • Italian parsley


Shake the pork in a bag with the seasoned flour. Heat some oil in a large saucepan and, shaking off the excess flour, brown the pork in batches. Next, lightly brown the onion and while browning, add the paprika to cook some of the floury taste off. Finally, lightly brown the pepper and bacon and add the caraway seeds to give them a grilled aroma.

Add the marjoram or oregano, tomatoes, vinegar and sugar, if using. Return the meat to the pan and bring to a boil. Cover and simmer for 20 minutes or until the meat is just cooked. If you like very tender meat, add a little chicken stock and continue cooking until the meat is done to your liking.

Taste and adjust seasoning. Add the corn if using and serve garnished with parsley.

As accompaniments, try dollops of sour cream (or fat-free plain yoghurt) spiked with lemon zest and a large bowl of buttered noodles.

Serves 4 6