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Pork goulash

This is a lovely recipe which uses up left over roast pork.  For some reason our left over pork is often dry, and cooking it slowly like this makes it really tender and easy to chew again.  Use winter or summer vegetables, depending on what you have available to you.  Increase the amount of vegetables if you don't have a lot of left over meat.
  • 1 tbsp olive oil
  • half large onion, chopped
  • 1 celery stick, cut in half lengthways and then sliced 
  • left over roast pork, as much as you can spare, cut into small cubes
  • 1 tbsp paprika
  • 1/2 pint vegetable stock
  • any left over gravy
  • 1-2 cups worth of passata/ chopped fresh or tinned tomatoes/ tomato puree and water mix
  • 1 garlic clove, crushed
  • 1 bay
  • 1-2 tsp caraway seeds
  • 1 carrot, scrubbed and diced (or 1 pepper in summer)
  • 1 potato, peeled and diced
  • 2 heaped tbsp sour cream (or natural yoghurt would do if you don't have sour cream)
  1. In a large oven proof casserole dish fry the onion and celery in the oil until golden. Add the pork and heat through. 
  2. Add the paprika and stir to coat the food well.  Slowly add the vegetable stock, little by little, stirring while you do so to make a relatively thick liquidy sauce around the pork, onion and celery mixture.  Add any gravy, the tomatoes, garlic, bay and caraway seeds.
  3. Bring to the simmer and leave on low for about 10 −15 minutes.
  4. Add the carrot (if using) and potato, more liquid if necessary and transfer to a low-medium oven for an hour.
  5. Add a pepper (if you are using) or throw in any other soft seasonal vegetable (e.g. greens/ courgette) that appeals and cook for a further 30 minutes in the oven.
  6. Just before serving, add the sour cream, swirl into the sauce and sprinkle more paprika for decoration if you wish.