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Pork goulash from the Roman pot with tomatoes and peppers

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Ingredients for 3 servings:

  • 500 g pork for goulash, not cut too small
  • 2 large bell peppers, red and green
  • 3 tomatoes
  • Salt and pepper, white
  • Paprika powder, hot

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Soak a small earthenware pot. Wash the peppers, quarter them lengthwise, remove the seeds, and cut them into large pieces. Wash the tomatoes, quarter them, and remove the stems. Place the vegetables in the earthenware pot and mix together. Place the meat on a plate and sprinkle with salt and pepper, then a thick layer of paprika. Layer the meat in the earthenware pot so that it covers the vegetables. Put the lid on and place the pot on the lowest rack in a cold oven. Set the temperature (top/bottom heat) to 200 degrees Celsius and leave the goulash in the oven for just under 2 hours. Serve with pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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