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.
