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Add a photogoulash with pork and mushroom and serving it on pasta is an interesting twist to the traditional way of making goulash and it is perfect for easy winter dining.I love Goulash and sometimes mix beef and Pork ,Which adds a further twist,To me eating it with a good Linguine is the best
Ingredients
- 1 packet of Linguine or Pasta of Choice
- 400g pork fillet cubed Small Cubes
- 400g Beef Fillet Cubed Small Cubes
- 1 onion, peeled and chopped
- 1 red pepper, coarsely sliced
- 1 packet of brown mushrooms sliced
- 1 tablespoon ground paprika
- 400ml vegetable stock
- 1 tin of chopped tomatoes
- 30 ml red wine
- 15 ml olive oil
- 1 tablespoon butter
Directions
- In a frying pan melt the butter and add the olive oil and then the meat pieces.
- Over high heat fry the meat for about two minutes to brown.
- Remove meat from the pan, set aside and keep warm.
- In the same pan fry the onion and sliced pepper a few minutes adding a little more olive oil if necessary.
- Add the mushrooms and cook for further four minutes.
- Add Paprika and stock, chopped tomatoes, wine and the meat cubes.
- Season and simmer for about 20 minutes, stirring occasionally.
- Cook pasta according to instructions on the packet, drain, toss in a little olive oil andplace into a heated bowl.
- Spoon the goulash into a warm serving dish.
- Serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 4 servings | |
| Calories 423 | |
| Calories from Fat 241 | 57% |
| Total Fat 26.84g | 34% |
| Saturated Fat 10.19g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 575mg | 24% |
| Potassium 847mg | 24% |
| Total Carbs 8.31g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.36g | 3% |
| Protein 34.74g | 56% |
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