Pork Goulash with Cauliflower Rice from Neven Maguire’s Book ‘The Nation’s Favourite Healthy Food’
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- 2 tbsp plain flour
- 2 tsp smoked paprika
- 500g (1lb 2oz) pork stir-fry strips
- 2 tbsp olive oil
- 2 onions, thinly sliced
- 2 green peppers, cored and cut into slices
- 1 garlic clove, finely chopped
- 1 tsp dried oregano
- 120ml (4 floz) red wine
- 1 x 400g (14oz) can of chopped tomatoes
- 200ml (7fl oz) beef or chicken stock
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato purée
- 1 tsp honey
- 2 tbsp chopped fresh flat-leaf parsley
- 1 head of cauliflower
- Sea salt and freshly ground black pepper
- Place the flour and smoked paprika in a bowl and season with salt and pepper. Use this to evenly coat the pork strips, tipping away any excess flour.
- Heat 1 tablespoon of the olive oil in a flameproof casserole over a medium heat and quickly brown the pork on all sides. Don’t put too much pork in the casserole at once or it won’t brown – it’s best to fry it in batches. Transfer the meat to a plate and set aside.
- Add the remaining tablespoon of oil to the casserole, then sauté the onions, green peppers, garlic and dried oregano for about 5 minutes, until the vegetables are just beginning to catch a bit of colour. Return the pork to the casserole and stir to combine. Pour in the wine and allow it to bubble down, scraping the bottom of the casserole with a wooden spoon to remove any sediment. Add the tomatoes, stock, Worcestershire sauce, tomato purée, honey and a good pinch of sea salt and black pepper and bring up to a steady simmer. Place the lid on the casserole and simmer for another 20 minutes or so, until the pork is completely tender.
- Meanwhile, to make the cauliflower rice, cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Line the base of a steamer with parchment paper, tip in the cauliflower and cook for 8–10 minutes, until tender. Season with salt and pepper, then fluff up with a fork.
- Divide the cauliflower rice among warmed plates, then spoon over the pork goulash. Garnish with the parsley to serve.