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

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We hope you got benefit from reading it, now let’s go back to vickys roasted pepper & pork goulash, gf df ef sf nf recipe. You can cook vickys roasted pepper & pork goulash, gf df ef sf nf using 12 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF:
  1. Prepare 2 tbsp olive oil
  2. Use 1 red onion, sliced
  3. Get 1 tbsp sweet smoked paprika
  4. Prepare 1/2 tsp ground cumin
  5. Prepare 1 clove garlic, finely chopped
  6. Take 700 grams diced pork
  7. Take 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. Use salt and pepper
  11. You need 2 tbsp freshly chopped parsley
  12. You need sour cream, see link below for my free-from recipes
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

Halve the peppers and arrange on the baking sheet cut-side down. Combine olive oil, garlic, balsamic vinegar, salt, basil, and seasoned pepper in a wide-mouth jar and shake until marinade is well blended. Note: To roast your own peppers, hold them over the flame of a gas grill or place halves (skin-side-up) under the broiler until the skin is charred and blackened. To make them last longer, turn them into marinated peppers: Slice the roasted red peppers into strips, then place them in a jar. Add enough olive oil to cover the peppers (and, if you want, a little salt for seasoning).

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