Pork & bean or courgette & bean goulash.
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 350 | grams | 12 oz pork fillet trimmed of |
| Fat | ||
| 15 | millilitres | 1 tbsp soya oil. |
| 2 | larges | Onions peeled and chopped. |
| 1 | Green pepper de-seeded and | |
| Chopped | ||
| 1 | Clove of garlic, crushed. | |
| 15 | millilitres | 1 tbsp Paprika. |
| Sprig of thyme. | ||
| 400 | grams | 14 oz can of chopped |
| Tomatoes | ||
| 15 | millilitres | 1 tbsp tomato pure. |
| 400 | grams | 14 oz cooked kidney beans. |
| 75 | millilitres | 5 tbsp water. |
Directions
Cut the pork into medium sized pieces. Heat the oil and brown the meat. Remove from the pan. Gently fry the onions and pepper in the pan for 5 minutes or until soft. Add the garlic and cook for a further minute. Stir in the paprika and thyme and cook for 2 minutes.
Return the meat to the pan with the tomatoes, tomato pure, kidney beans and water. Gently simmer for one hour. VARIATION COURGETTE AND BEAN GOULASH. For a vegetarian version use 450 G 1 lb of courgettes instead of the meat, adding them with the garlic.