Pork Goulash is a satisfying recipe perfect with rice. Make sure you cook the rice just right so it comes up thick. This is one irresistible recipe.
Satisfying Pork Goulash and Rice
1 Rounded tablespoon paprika
1 Garlic clove, peeled and crushed
2 Onions, peeled and roughly chopped
1 Red pepper, deseeded and sliced thinly
1 tablespoon Olive oil
1 tablespoon Plain flour
3/4 pint Chicken stock
1/4 pint Sour cream, to serve
14 oz Can chopped tomatoes
9 oz Long-grain white rice
1 1/2 lb Boneless pork rib chops
Salt and freshly ground black pepper
Sprigs of fresh flat-leaf parsley, to garnish
Preheat the oven to 275°F/Gas Mark 1. Cut the pork into large cubes, about 4 cm/1 1/2 inches square. Heat the oil in a large flameproof casserole and brown the pork in batches over a high heat, transferring the cubes to a plate as they brown.
Over a medium heat, add the onions and pepper and cook for about 5 minutes, stirring regularly, until they begin to brown. Add the garlic and return the meat to the casserole along with any juices on the plate. Sprinkle in the flour and paprika and stir well to soak up the oil and juices.
Add the tomatoes and season to taste with salt and pepper. Bring slowly to the boil, cover with a tight fitting lid and cook in the preheated oven for 1 1/2 hours.
Meanwhile, rinse the rice in several changes of water until the water remains relatively clear. Drain well and put into a saucepan with the chicken stock or water and a little salt. Cover tightly and bring to the boil. Turn the heat down as low as possible and cook for 10 minutes without removing the lid. After 10 minutes, remove from the heat and leave for a further 10 minutes, without removing the lid. Fluff with a fork.
When the meat is tender, stir in the sour cream lightly to create a marbled effect, or serve separately. Garnish with parsley and serve immediately with the rice.