Pork
Quick goulash using mince, diced root vegetables and green beans. Spiced with paprika, oregano and cumin it gives you a heartwarming feel. Served with spring onion buttered wholemeal rolls.
Gluten friendly option - bread is replaced with GF bread.
No pork option - pork mince is replaced with beef .
Gluten friendly option - bread is replaced with GF bread.
No pork option - pork mince is replaced with beef .
1. Set oven to 180°C.
Heat a large, deep pan with 1 tbsp oil over medium-high heat. Add mince and cook for 5 minutes, breaking up any lumps with a wooden spoon.
2. Slice spring onions (reserve green tops), dice carrots, potato (1cm) and capsicum. Crush 2 garlic cloves and add to pan as you go.
3. Stir in 1 tbsp paprika, 1/2 tbsp oregano, 1/2 tbsp ground cumin and 2 tbsp tomato paste. Cook briefly, then pour in 2 cups water. Simmer, semi-covered, for 15-20 minutes over medium heat, or until root vegetables are tender.
4. Mash 75g butter with a fork (see notes) and combine with finely chopped spring onion tops (2 tbsp) and 1/2 tbsp olive oil. Season with salt to taste.
5. Warm the bread rolls in the oven for 5 minutes.
Chop green beans and stir 1 tsp cornflour with 1/2 cup water until dissolved. Add both to goulash and cook, stirring, for a further 3 minutes.
6. Season stew well with salt and pepper to taste. Chop parsley and scatter on top. Serve with warm rolls and spring onion butter.
Notes:
Grate butter to soften quickly. If you don’t have time to make the spring onion butter, just serve rolls with plain butter and sprinkle spring onions tops over goulash at the end.
Gluten friendly option - bread is replaced with GF bread.
No pork option - pork mince is replaced with beef mince.
Heat a large, deep pan with 1 tbsp oil over medium-high heat. Add mince and cook for 5 minutes, breaking up any lumps with a wooden spoon.
2. Slice spring onions (reserve green tops), dice carrots, potato (1cm) and capsicum. Crush 2 garlic cloves and add to pan as you go.
3. Stir in 1 tbsp paprika, 1/2 tbsp oregano, 1/2 tbsp ground cumin and 2 tbsp tomato paste. Cook briefly, then pour in 2 cups water. Simmer, semi-covered, for 15-20 minutes over medium heat, or until root vegetables are tender.
4. Mash 75g butter with a fork (see notes) and combine with finely chopped spring onion tops (2 tbsp) and 1/2 tbsp olive oil. Season with salt to taste.
5. Warm the bread rolls in the oven for 5 minutes.
Chop green beans and stir 1 tsp cornflour with 1/2 cup water until dissolved. Add both to goulash and cook, stirring, for a further 3 minutes.
6. Season stew well with salt and pepper to taste. Chop parsley and scatter on top. Serve with warm rolls and spring onion butter.
Notes:
Grate butter to soften quickly. If you don’t have time to make the spring onion butter, just serve rolls with plain butter and sprinkle spring onions tops over goulash at the end.
Gluten friendly option - bread is replaced with GF bread.
No pork option - pork mince is replaced with beef mince.
pork mince 600g
spring onions 3/4 bunch
carrots 2
medium potato 1
green capsicum 1
wholemeal bread rolls 4-pack
green beans 1/2 punnet
parsley 1/3 bunch
From your pantry:
oil (for cooking), olive oil + butter, salt, pepper, ground cumin + paprika, dried oregano, garlic (2 cloves), tomato paste, cornflour
spring onions 3/4 bunch
carrots 2
medium potato 1
green capsicum 1
wholemeal bread rolls 4-pack
green beans 1/2 punnet
parsley 1/3 bunch
From your pantry:
oil (for cooking), olive oil + butter, salt, pepper, ground cumin + paprika, dried oregano, garlic (2 cloves), tomato paste, cornflour
