Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF
Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, vickys roasted pepper & pork goulash, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Great recipe for Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF. This recipe is really just a quicker stove top version of my oven paprika pork recipe. I've swapped the mushrooms and celery out for roasted peppers and the dish takes a third of the time to finish up, no compromise on the.

To begin with this particular recipe, we must prepare a few components. You can have vickys roasted pepper & pork goulash, gf df ef sf nf using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF:
  1. Prepare 2 tbsp olive oil
  2. Prepare 1 red onion, sliced
  3. Get 1 tbsp sweet smoked paprika
  4. Get 1/2 tsp ground cumin
  5. Get 1 clove garlic, finely chopped
  6. Get 700 grams diced pork
  7. Prepare 400 grams can of chopped tomatoes
  8. Get 200 ml chicken stock
  9. Get 300 grams roasted sweet bell peppers, sliced (I used canned but it's the equivalent of 6 red bell peppers)*
  10. Prepare salt and pepper
  11. Prepare 2 tbsp freshly chopped parsley
  12. Get sour cream, see link below for my free-from recipes

Add pepper slices to the bowl with juices. Ingredients Durum Semolina, Unbleached Wheat Flour, Extra Virgin Olive Oil, Roasted Garlic (North American Garlic), Sesame Seeds, Poppy Seeds, Sea Salt. Keep a watchful eye on the peppers. When dark splotches begin to appear on the peppers, remove the.

Steps to make Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF:
  1. Heat the oil in a frying pan over a medium heat and fry off the onion until tender, around 5 minutes
  2. Add the chopped garlic, paprika and cumin and fry for a further 1 minute
  3. Add in the cubed pork and brown off, then drain off the fat
  4. Add the can of tomatoes and the chicken stock, let simmer for 15 minutes
  5. Add the peppers to heat through for 5 minutes, then season with salt & pepper as required
  6. Stir through the parsley before serving, adding a dollop of sour cream if desired
  7. Serve with noodles, mashed potatoes or just with some crusty bread
  8. See this link for directions on how to roast the red peppers yourself if you can't find the pre-roasted canned convenience ones - - https://cookpad.com/us/recipes/358944-vickys-red-pepper-and-chilli-chutney-gluten-dairy-egg-soy-nut-free

Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. Roasted peppers can be used in a variety of recipes, or snacked on as-is dressed with salt and pepper. They can be added to stews and pasta sauces or chopped into salsa.

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