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530 kcal
160 min.
Recipe for Pork goulash with buckwheat groats
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Unlock Fitatu PremiumNaN g
530 kcal
1 kcal
530
46.2g
21.8g
34.2g
Ingredients (servings):
6
Converted ingredients are going to appear on the shopping list
- Pork hand shoulder joint lean1000 g
- Vegetable broth3× cup (720 g)
- Groats14× tablespoon (210 g)
- Smoked bacon, boneless2× portion (200 g)
- Mushrooms common2× portion (200 g)
- Onion1× piece (120 g)
- Carrot2× piece (100 g)
- Potato flour3× tablespoon (45 g)
- Tomato concentrate2× tablespoon (30 g)
- Butter1× tablespoon (12 g)
- Garlic2× clove (10 g)
- Olive oil1× tablespoon (10 g)
- Bay leaf, dried2× leaf (4 g)
- Allspice, ground1× teaspoon (3 g)
- Sweet paprika1× teaspoon (3 g)
- Salt4× pinch (2 g)
- Chilli powder2 g
- Oregano, dried, ground1× pinch (2 g)
- Pepper, black1× pinch (1 g)
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How to make Pork goulash with buckwheat groats
1. Wash the meat, dry it with a paper towel and dice it. Chop the onion and garlic.
2. Fry the onion and garlic in olive oil in a large pan.
3. Add the meat to the pan with the onion and garlic and season with salt and pepper. Fry the meat, stirring from time to time.
4. Once the meat is fried, add the diced bacon and seasoning.
5. Add the broth, cover the pan and cook on a low heat for around 90 minutes.
6. Add the peeled and sliced carrot, and the mushrooms cut into half slices.
7. Add the concentrate and butter, stir then cook for another hour.
8. Thicken the sauce by adding flour to the pan with the goulash, stir then bring to the boil.
9. Serve with the boiled buckwheat groats.
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