John Myers
Pork Goulash with Fresh Pointed Peppers …
The perfect pork goulash with fresh pointed peppers … recipe with a picture and simple step-by-step instructions.
- 1 Pork tenderloin, about 600 g
- 1 size Roughly dice the onion
- 1 Red pointed peppers
- 1 Pointed peppers green
- 1 Garlic clove chopped
- 2 tablespoon Extra virgin olive oil
- 40 g Ham cubes
- 1 teaspoon Tomato paste
- 300 ml White wine dry
- 200 ml Good meat broth
- 0,5 teaspoon Hot pepper
- 1 teaspoon Sweet paprika
- Black pepper from the mill
- 2 Spritzer Tabasco
- Cut the meat and the onion into nice, coarse pieces. Halve the pointed peppers lengthways, remove the white inner skins with the seeds, then wash and cut into bite-sized pieces. Preheat a casserole on the lowest heat.
- Heat the oil in as large a pan as possible and fry the fillet pieces in it until golden brown (I like to do this in two batches, then the meat browns much faster, the precious meat juice stays in and the meat stays tender and juicy).
- While the meat is taking on color, sprinkle the diced ham in between and gradually fry the onions. Finally add the tomato paste with the garlic for half a minute, deglaze with the wine and pour the contents of the pan into the casserole.
- Simmer the roasting set in the pan with the meat stock and add to the saucepan with the meat, season with both types of paprika and pepper, mix once, put a lid on and cook the goulash for about 60 minutes over a mild heat.
- Fold in the red and green pepper pieces and cook for another 10 minutes. Season to taste and serve with small potatoes. But pasta or rice also go very well with this dish.
- If you like it particularly spicy, you can spice it up with 2 squirts of Tabasco. My husband is one of them, but what I like best is the way I have presented the recipe here.
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