Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
35
High
Nutrition per serving
Calories996 kcal (50%)
Total Fat49.5 g (71%)
Carbs68.5 g (26%)
Sugars9 g (10%)
Protein64.2 g (128%)
Sodium552.5 mg (28%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
4.25 poundspork shoulder
off the bone, in 1 piece, skin off, fat left on
sea salt
freshly ground black pepper
olive oil
2red onions
peeled and finely sliced
2fresh red chiles
seeded and finely chopped
2 tablespoonsmild smoked paprika
large, Heaped, plus a little extra for serving
2 teaspoonsground caraway seeds
fresh marjoram
or oregano, leaves picked
5bell peppers
use a mixture of colors, sliced
1 x 10 ouncegrilled peppers
jar, drained, peeled and chopped
14 ounceplum tomatoes
can, good quality
4 tablespoonsred wine vinegar
400gbasmati rice
or long-grain, washed
⅔ cupsour cream
1lemon zested
fresh flat-leaf parsley
small, chopped
Instructions
Step 1
Directions
Step 2
Preheat the oven to 180 degrees c / 350 degrees F.
Step 3
Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove.
Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper.
Pour a good glug of olive oil into the pot and add the pork, fat side down.
Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to 1 side.
Step 4
Add the onions, chili, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot.
Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes.
Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat.
Add the vinegar - this will give it a nice little twang.
Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.
Step 5
You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with 2 forks.
If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!
Step 6
When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan.
Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.
Step 7
Stir the sour cream, lemon zest and most of the parsley together in a little bowl.
When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds.
Tear or break the meat up and serve the goulash in a big dish or bowl, with steaming rice and your flavored sour cream.
Sprinkle with the rest of the chopped parsley and tuck in!
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