A Leftover Pork Goulash Experiment

A Leftover Pork Goulash Experiment
 
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This recipe was uploaded
by frizz1974

 
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Ingredients

Ingredients
Method
 
  • pork
  • onions
  • water
  • S&P
  • garlic
  • red wine
  • thickening agent (intstant gravy mix)
I was thinking of the look of the pork & pepper goulash from JAH. That slow-cooked meat just falling to bits. I had 2 lots of leftover pork in the freezer, one was from a bone in roast, and the other from a fillet peice. All up I had quite a bit of meat there. Over 1kg. First I simmered the bones in water for 3 hours, with some salt & pepper until they were falling apart. I strained the liquid off, and cooled the bones, picking off all the meat. I fried off 2 brown onions, thinly sliced, until really golden, almost burnt. Then I added back the liquid, 1 cup red wine, 2 chopped cloves of garlic and the diced fillet. Simmered until the meat was coming apart, added back the meat from the bones. Taste for seasoning. Maybe add some parsely? I didnt have any to add. I like it thick, so I thickened it with gravy powder. I was a little over board with the liquid content, otherwise it might have been better to start off with less water than the 4 litres I started with, then the sauce could be kept as a reduction type thing. It was really good with mashed potatoes, but even better reheated today & spooned over crunchy italian bread toasted with "lashings" of butter:p

A Leftover Pork Goulash Experiment

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This recipe was uploaded by frizz1974

 
 

Method


I was thinking of the look of the pork & pepper goulash from JAH. That slow-cooked meat just falling to bits. I had 2 lots of leftover pork in the freezer, one was from a bone in roast, and the other from a fillet peice. All up I had quite a bit of meat there. Over 1kg. First I simmered the bones in water for 3 hours, with some salt & pepper until they were falling apart. I strained the liquid off, and cooled the bones, picking off all the meat. I fried off 2 brown onions, thinly sliced, until really golden, almost burnt. Then I added back the liquid, 1 cup red wine, 2 chopped cloves of garlic and the diced fillet. Simmered until the meat was coming apart, added back the meat from the bones. Taste for seasoning. Maybe add some parsely? I didnt have any to add. I like it thick, so I thickened it with gravy powder. I was a little over board with the liquid content, otherwise it might have been better to start off with less water than the 4 litres I started with, then the sauce could be kept as a reduction type thing. It was really good with mashed potatoes, but even better reheated today & spooned over crunchy italian bread toasted with "lashings" of butter:p
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