Slow cooker pork, shallot, red pepper goulash

17 January 2019

This Hungarian-inspired slow cooked pork stew had a gorgeous brick-red colour and rich flavour.

Preparation time

15 minutes

Cooking time

8-9 hours

Serves

4



Ingredients

  • 1kg diced pork shoulder, diced into 3cm pieces
  • 2 tbsp olive oil
  • 400g shallots roughly chopped
  • 2 red peppers, sliced
  • 3 cloves garlic, crushed
  • 2 tbsp mild paprika (unsmoked)
  • 2 tsp caraway seeds
  • 400g can chopped tomatoes
  • 300ml water
  • Salt and freshly ground black pepper
  • 150ml sour cream

Method

Set a large pan over a high heat on the hob. Add the olive oil and brown the pork in batches, transferring to a plate as you go.

Once the meat has all browned, return it all back into the pan, along with any juices from the plate. Add the shallots and peppers and fry together for couple more minutes. Add the garlic, paprika, caraway, tomatoes and water and season well with salt and freshly ground black pepper.

Bring up to a simmer then transfer to the slow cooker and leave to cook on high for about 8-9 hours or until the meat is really tender. Alternatively, cover with a tight-fitting lid and slide into an oven set to 100°C (fan temperature) for the same amount of time.

When cooked divide between bowls and add a dollop of the sour cream on top.

Serve with crusty bread, plain steamed rice or even pasta.

Our thanks to www.ukshallot.com for providing this recipe

Visit our slow cooker recipe section for more fabulous meal ideas

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