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Pork Goulash with Mushroom Pilaf

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Serves 4

Mushroom pilaf

2 tablespoons olive oil

1 brown onion, finely chopped

2 garlic cloves, finely chopped

1 cup basmati rice, rinsed

1 ½ cup chicken stock

200g button mushrooms, thinly sliced

Pork Goulash

1 tbsp olive oil

1 brown onion, halved, thinly sliced

2 garlic cloves, finely chopped

1 tbsp paprika

600g pork fillets, thinly sliced

2 tbsp brandy

1 cup chicken stock

½ cup thickened cream

¼ cup flat-leaf parsley leaves, chopped

Method

  • 1. Make mushroom pilaf: Heat 1 tbsp oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, for 4-5 mins until soft. Add rice and stir to combine. Pour over stock and season with pepper. Stir to combine. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12-15mins or until rice has absorbed stock. Heat remaining 1 tbsp oil in a non-stick frying pan over medium heat. Cook mushrooms for 3-4 mins or until just tender. Transfer to a bowl. Cover and set aside.
  • 2. Meanwhile, heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 4-5 minutes or until soft. Add paprika and cook, stirring for 1 minute. Add pork and cook, stirring occasionally, for 4-5 minutes or until just browned.
  • 3. Add brandy and stock to pan. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10-15 minutes or until liquid has reduced by half. Stir through cream and cook for a further 4 -5 minutes or until heated through. Remove from heat and stir through parsley.
  • 4. Stir mushrooms into pilaf. Spoon pilaf onto serving plates. Top with goulash and serve.
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