Pork Goulash was one of my mom’s regular dinners when I was growing up, and I loved it. I now like to serve it with cauliflower rice, which has a similar texture to rice but a much lower GI. Contrary to popular belief, a true goulash doesn’t contain any soured cream, making for a much healthier dinner.
– 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
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Divide the cauliflower rice among warmed plates, then spoon over the pork goulash. Garnish with the parsley to serve.
Recipe from ‘The Nation’s Favourite Healthy Food – 100 Good For You Recipes’, published by Gill & MacMillan, on shelves now or see Nevenmaguire.com
Our recommended Wine Pairing for this Recipe
Cusumano Benuara €18.99
Nero d’Avola, Syrah / Shiraz 2014
This wine has a deep and beautiful nose with aromas of blackberries, cherries, and spice with a light undertone of damp earth. It has an intriguing nose that almost transports you to Sicliy.
The palate really offers a lot, a soft velvety body with a light grip from the tannin. This wine really opens up beautifully and delivers more than you would expect from decanting it. There are flavours of red bramble fruits, cherry, spice and wild blackberries add some earthy tones and you have one big but not weighty elegant wine.
This wine is a pure delight to drink and will pair beautifully with this warming earthy dish.
Available from O’Brien’s Wines Nationwide or Online.
Since Neven took over the family business in 2001, MacNean House & Restaurant has been consistently winning awards for its food, service, wine offer and overall dining experience. In addition to his Neven Maguire Cookery School, where Neven presents a range of exciting cookery classes for all skill levels, he has also launched his exclusive ‘The Chef’s Table’ dining experience. Hosted in the beautiful and private surrounds of his cookery school, Neven and his team cook in front of diners and present the restaurant’s acclaimed Tasting Menu. Accompanying wines are presented and served by the restaurant’s sommelier. Visit nevenmaguire.com for more information.