Pork Gulyás with Peppers and Potatoes
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Ingredients
- 600 g diced pork shoulder
- 2 onion
- 2 mixed peppers
- 400 g waxy potatoes
- 2 tbsp sweet paprika
- 700 ml chicken stock
- 2 tbsp tomato puree
Nutrition (per serving)
- Calories
- 474 kcal
- Protein
- 32.2 g
- Carbohydrate
- 28.7 g
- of which sugars
- 9.8 g
- Fat
- 25.3 g
- of which saturates
- 8.8 g
- Fibre
- 5.7 g
- Salt
- 1.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced pork shoulder in a large pot for 6-8 minutes, then remove.
- 2
Fry the chopped onions and sliced peppers in the same pot for 5 minutes, then stir in the sweet paprika and cook for 1 minute.
- 3
Return the pork to the pot with the tomato puree and chicken stock. Cover and simmer for 40-45 minutes until nearly tender.
- 4
Add the diced waxy potatoes and simmer for 15-18 minutes more until the pork and potatoes are tender and the pork has no pink remaining.
- 5
Check the seasoning and serve.
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