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Description (Some HTML is OK)
A classic stew for cold winter evenings. Like goulash only better
Ingredients
Makes 4 servings
- tbsp oil
- onion
- Pack of diced pork
- tbsp flour
- 2 tins tomatoes
- red pepper
- tbsp paprika
- Lots of Salt and pepper
- small creme fraiche
Preparation
In a big saucepan that can go in the oven, heat the oil before adding the onion, pork and flour. Stir. Fry on a low-med heat for about 5 mins. You want it to be sticking to the bottom and have a few burnt bits. Add the tomatoes, pepper and paprika and bring to a simmer. Put the lid on. Cook for 2 hours at 180 C (or on the lowest poss heat on the hob) but better for 4 hours at 140 C. The longer you cook it for the more tender the meat. Stir in the creme fraiche before serving.
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