Pork paprika goulash

Name: Pork paprika goulash
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Pork cutlet (in pieces); 2 medium-sized onions; 1-2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 3/4 l Vegetable broth or clear meat broth (instant); 1 (approx. 400 g) red and yellow pepper; 250 g Tomatoes; 1 (approx. 300 g) Stalk leek (leek); 200 g Pasta (e.g. penne rigate); 2-3 TABLESPOONS dark sauce thickener

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Pork cutlet (in pieces)
2 medium-sized onions
1-2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
3/4 l Vegetable broth or clear meat broth (instant)
1 (approx. 400 g) red and yellow pepper
250 g Tomatoes
1 (approx. 300 g) Stalk leek (leek)
200 g Pasta (e.g. penne rigate)
2-3 TABLESPOONS dark sauce thickener

Directions

1
Cut the meat into cubes. Peel onions and cut into slices. Heat the oil in a casserole and fry the meat thoroughly. Finally add onions, fry briefly and stir in tomato paste.
2
Season with salt, pepper and paprika and deglaze with broth. Bring to the boil, cover and stew for about 1 hour. In the meantime clean, wash and roughly cut the peppers into pieces. Also clean, wash and drain the tomatoes and leek.
3
Cut leek into rings, tomatoes into cubes. Add vegetables to the meat after about 30 minutes and braise. Put pasta in plenty of boiling salted water and cook for about 11 minutes. Rinse under cold water and drain.
4
Stir the sauce thickener into the finished goulash, bring to the boil again briefly and season to taste with salt and pepper. Serve with the noodles in deep plates.