Pork goulash with shallots, Brussels sprouts and tomatoes

Name: Pork goulash with shallots, Brussels sprouts and tomatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g Shallots; 600 g Pork goulash; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 TABLESPOON Tomato paste; 2 TABLESPOONS Flour; 500 g Brussels sprouts; 2 Tomatoes

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g Shallots
600 g Pork goulash
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 TABLESPOON Tomato paste
2 TABLESPOONS Flour
500 g Brussels sprouts
2 Tomatoes

Directions

1
Peel the shallots, possibly halve them. Dab meat dry and cut into smaller pieces if necessary. Heat the oil in a wide saucepan. Brown the meat all around. Add the shallots and fry briefly.
2
Season with salt, pepper and paprika. Add tomato paste, dust with flour and sweat it on. Deglaze with 3/4 litre water. Bring to the boil and cook covered for about 1 1/4 hours. Clean and wash the Brussels sprouts and halve them if necessary.
3
Wash, clean and roughly dice the tomatoes. Add vegetables to the goulash 30 minutes before the end of the cooking time. Season again and arrange on plates. Parsley potatoes taste good with it.