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Neven Maguire’s Pork Goulash With Cauliflower Rice

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Neven writes: “Goulash was one of my mom’s regular dinners when I was growing up, and I loved it. I now like to serve it with cauliflower rice, which has a similar texture to rice but a much lower GI. Contrary to popular belief, a true goulash doesn’t contain any soured cream, making for a much healthier dinner.”

Ingredients for Pork Goulash with Cauliflower Rice
Serves 4-6

2 tbsp plain flour
2 tsp smoked paprika
500g (1lb 2oz) pork stir-fry strips
2 tbsp olive oil
2 onions, thinly sliced
2 green peppers, cored and cut into slices
1 garlic clove, finely chopped
1 tsp dried oregano
120ml (4 floz) red wine
1 x 400g (14oz) can of chopped tomatoes
200ml (7fl oz) beef or chicken stock
2 tbsp Worcestershire sauce
1 tbsp tomato purée
1 tsp honey
2 tbsp chopped fresh flat-leaf parsley

CAULIFLOWER RICE:
1 head of cauliflower
sea salt and freshly ground black pepper

Step 1: Place the flour and smoked paprika in a bowl and season with salt and pepper. Use this to evenly coat the pork strips, tipping away any excess flour.
Step 2: Heat 1 tablespoon of the olive oil in a flameproof casserole over a medium heat and quickly brown the pork on all sides. Don’t put too much pork in the casserole at once or it won’t brown – it’s best to fry it in batches. Transfer the meat to a plate and set aside.
Step 3: Add the remaining tablespoon of oil to the casserole, then sauté the onions, green peppers, garlic and dried oregano for about 5 minutes, until the vegetables are just beginning to catch a bit of colour. Return the pork to the casserole and stir to combine. Pour in the wine and allow it to bubble down, scraping the bottom of the casserole with a wooden spoon to remove any sediment.
Step 4: Add the tomatoes, stock, Worcestershire sauce, tomato purée, honey and a good pinch of sea salt and black pepper and bring up to a steady simmer. Place the lid on the casserole and simmer for another 20 minutes or so, until the pork is completely tender.
Step 5: To make the cauliflower rice, cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice.
Step 6: Line the base of a steamer with parchment paper, tip in the cauliflower and cook for 8–10 minutes, until tender. Season with salt and pepper, then fluff up with a fork.
Divide the cauliflower rice among warmed plates, then spoon over the pork goulash. Garnish with the parsley to serve.

This recipe was extracted from The Nation’s Favourite Healthy Food by Neven Maguire, available now.

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