John Myers
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Fiery Tomato Pork Fillet Goulash
The perfect fiery tomato pork fillet goulash recipe with a picture and simple step-by-step instructions.
Tomato sauce
- 8 piece Cherry tomatoes braised in butter
- 200 g Ground beef, fried until crumbly without fat
- 2 piece Pepperoncini finely chopped
- 2 piece Garlic cloves finely chopped
- 1 tbsp Olive oil
- 1 tbsp Finely chopped basil
- 0,5 tsp Cayenne powder
- 1 some Vegetable broth from your own supply
flesh
- 1 piece Pork fillet cut into pleasing pieces
- 1 some Clarified butter
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
spaghetti
- 250 g Whole wheat spaghetti or pasta to taste
- 2 tbsp Butter
- Sauté the peppers and garlic in the olive oil. Add the mince and the braised tomatoes.
- Pour in some of the broth (the amount, how thick you want the sauce) and simmer gently for a few minutes, stirring occasionally.
- Add toasted aromas to the fillet pieces in the clarified butter and season with pepper and salt.
- Now put the meat in the sauce and let it cook. Finally fold in the basil and season with cayenne powder. Personally, I’ll add some curry to it. But that’s a matter of taste.
- In the meantime, cook the noodles in salted water until they are firm to the bite, toss them briefly in butter and serve with the goulash. We had lamb’s lettuce from our own garden as a starter.
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