This short-cut version of classic Hungarian goulash is rich and delicious. Strips of lean pork, shredded red cabbage and green capsicum cook quickly and taste excellent with the traditional flavourings of paprika and caraway seeds.
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
300 g thick lean pork loin steaks, cut into thin strips
1 tablespoon plain flour
3/4 cup reduced-salt chicken stock
1/2 cup dry white vermouth
2 tablespoons paprika
1 teaspoon caraway seeds
1 teaspoon caster sugar
1 large can (810 g) no-salt-added tomatoes, drained
1 large green capsicum, seeded and chopped
200 g red cabbage, finely shredded
pepper to taste
4 tablespoons Greek-style yogurt to serve
paprika to serve
fresh chives to serve
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Heat the oil in a large frying pan or saucepan. Add the onion, garlic and pork, and cook over high heat for about 3 minutes or until the meat has changed colour and become firm and the onion is slightly softened. Meanwhile, blend the flour with 4 tablespoons of the chicken stock to make a smooth paste; set aside.
Add the vermouth, paprika, caraway seeds and sugar to the pan and stir, then add the tomatoes, breaking them up as you mix them in. Stir in the remaining stock, and the flour and stock mixture. Bring to the boil, stirring, and cook until the juices thicken.
Stir in the capsicum and red cabbage until both are thoroughly coated in the cooking juices. Reduce the heat, cover the pan and simmer for about 15 minutes or until the meat is cooked and the vegetables are just tender, but still slightly crisp.
Taste the goulash and season with pepper. Ladle into bowls and top each portion with a spoonful of Greek-style yogurt and a sprinkling of paprika. Garnish with chives and serve.
Studies have shown that eating garlic can reduce the risk of heart attack and stroke by making the blood less sticky and likely to clot. Garlic can also help to reduce high blood pressure.