My last recipe before my move to Miami. I decided upon something spicy to warm me and the family up on yet another cold, rainy summer day in Derry. This recipe is spicy, but thats the way I like it! Feel free to adjust the paprika and cayenne pepper to suit your tastes/mood/children etc.
I cooked some plain white rice as the accompaniment to this dish as there is so much flavor in the goulash it really only needs a bit of carb bulk to help you transport it from bowl to mouth. Alternatives would be fresh tagliatelle or hunks of freshly baked bread.
However spicy you make it or whichever carb “vehicle" you choose note that it takes 3 hours to cook! It is well worth the wait though.
spicy pork goulash
4 tablespoons Plain Flour
800g Boneless Pork Chops, cut into 1-inch cubes
1 tablespoon Salted Butter
1 large Yellow Onion, sliced
0.5 Red Onion, sliced
3 sticks Celery, peeled and sliced
2 cloves Garlic, crushed
2 tablespoon Vegetable Oil
1 tablespoon Paprika
1 teaspoon Cayenne Pepper
120ml Dry White Wine
2 tablespoon Sugar
1 large tin Crushed Tomatoes
240ml Ham Stock
1 Bay Leaf
3 Red Peppers
Vegetable oil to brush the pepper
Sour Cream to drizzle
Half a bunch of Italian Parsley (flat-leaf) chopped
Season the flour with lots of salt and pepper in a large bowl. Working in small batches coat the pork pieces in the flour, shake off the excess flour and put on a plate for later.
Melt the butter in a large saucepan, add the onions, celery and garlic, cover and sweat over a low heat for 10 minutes. Then take the onion mixture out of the pan and put it on a plate to the side.
Increase the heat to medium high and add the oil to heat. When shimmering add the pork in small batches, browning it on all sides and removing with a slotted spoon onto a clean plate.
When the final batch of pork has browned add the previously browned meat and onion mixture back into the pan. Add the paprika and cayenne and cook for 5 minutes, then add the wine, bring to a boil and reduce the wine by half.
Add the tomatoes, stock, sugar and bay leaf, bring back to the boil and then reduce the heat to low and simmer, half covered, for about 2 to 2.5 hours. The meat will remain tough for about 1.5 – 2 hours and then it will miraculously tenderize and fall apart when cut. Taste the sauce about an hour into cooking and season accordingly.
Whilst the goulash is simmering, put the grill on to high. Brush your peppers with some vegetable oil and place under the grill. Keep a close eye on the peppers and as the skin blisters and burns, rotate them using some long tongs. Meanwhile get a bowl large enough to comfortably hold the peppers and some cling film to hand. When the peppers are totally blackened and blistered place them in the bowl and cover the bowl tightly with cling film. Leave for about 30 minutes until they have shriveled, deflated and cooled. (Don’t let them go totally cold or it will make it harder to peel). When manageable peel the skins off the pepper, remove the stems, seeds and pith and slice in long strips. Twenty minutes before the end of cooking stir the peppers into the goulash.
Serve with fluffy white rice, drizzled with sour cream and sprinkled with parsley.