Spanish-Style Pork Goulash with Smoked Paprika
Most of us know goulash mainly from Hungarian cooking, but there is no harm in ringing the changes on a classic now and then. Chef Roman Paulus has therefore made a Spanish-style pork goulash built around smoked paprika and chorizo. We will show you how to build the base properly and how to seal the pork so that it stays as juicy as possible. Basil, chickpeas and red kidney beans make an unusual addition, and the goulash is best served with steamed rice or, ideally, homemade sourdough bread.
Prep: 2 h
Servings: 4
Energy: 250 kcal per serving
Method
01.
Heat the olive oil in a pot and let the finely chopped onion and sliced garlic turn lightly golden. Add the meat, season with salt and pepper, sprinkle in the chopped thyme and let the meat seal on al…
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