Pork and Paprika Goulash

cook 30 mins
  • 2 tablespoons vegetable oil
  • 400 g (13 oz) pork loin, cubed
  • 1 onion, sliced
  • 2 teaspoons smoked paprika
  • 400 g (13 oz) can chopped tomatoes
  • 500 g (1 lb) potatoes, diced
  • salt and pepper
  • 4 tablespoons soured cream
  • handful of chopped parsley, to garnish
  • Heat half the oil in a deep frying pan. Add the pork, season to taste and cook for 5 minutes until browned all over. Remove from the pan and set aside. Add the remaining oil to the pan with the onion and cook for 5 minutes until softened.
  • Stir in the paprika, then add the tomatoes and potatoes. Season to taste, bring to the boil, then reduce the heat and simmer for 10 minutes.
  • Return the pork to the pan and cook for a further 5 minutes until the pork and potatoes are cooked through. Divide between serving bowls, top with the soured cream and serve sprinkled with parsley.
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