Cheat's Goulash

A new addition to the spice cupboard after my trip back to the UK, is a tin of La Chinata smoked paprika douce (sweet), which I bought from a Spanish deli, Garcia & Sons on Notting Hill’s Portobello Road.  Established in 1958, Garcia’s is the Spanish cook’s reliable source.  The basics of a Spanish larder are all here; olive oils, vinegars, key spices such as paprika and saffron, pulses, beans and paella rice. The store width long deli counter has everything to create an outstanding tapas spread; on-the-bone jamons, chorizos, manchego cheese and quince paste, olives and anchovies. 

I managed to control myself and bought only paprika, knowing that trying to smuggle back my favourite boquerones (anchovies & green olives) to Canada was a foolhardy sport.  In any case, the paprika in our cupboard at home was well past its best.  Faded in flavour and colour, I made goulash with it earlier in the year and it lacked the smoky–bacon pungency that the fresh sangria coloured powder gives.  Determined to put the new tin to good use, I did a quick thirty minute version of a goulash, using pork tenderloin and a couple of roasted red peppers I cooked in the oven earlier that day.  Not only is tenderloin a good value cut of meat which goes a long way, but it is perfect for relatively quick cooking; staying tender and not turning chewy.   

Feeds 4:

Olive oil

450g pork tenderloin cut into medium thick strips

2 smallish onions thinly sliced into half moons

2 sticks of celery chopped (not essential, I only added it as I had celery to use up)

250g mushrooms sliced

1½ tbsps smoked sweet paprika (douce not piccante)

1 tbsp tomato puree

250mls chicken stock

2 red peppers roasted* or a jar of roasted red peppers

100mls sour cream

• Get a pan of water on the boil ready for your pasta/noodles.
• Start by frying the onions (and celery if using) in a tbsp of olive oil in a large pan over a low-medium heat.  Cook for about 10 minutes until soft and slightly golden. 
• Turn the heat to high, add the pork and mushrooms and brown for 3-4 minutes. Season with salt & pepper. The mushrooms might give off a bit of liquid so reduce this as much as you can by cooking it off on a high heat before the next step.
• Add the paprika and stir to cook through for 1-2 minutes.
• Add the tomato puree and stir through.
• Pour in the chicken stock, reduce the heat and simmer for 6-8 minutes, until the meat is cooked through.  Whilst it simmers you can add the roasted red peppers which because they are already cooked only need to be heated through.
• As the pork simmers, start to cook whatever pasta or noodles you are having with it.
• Before serving stir through the sour cream until it’s blended into a creamy rich sauce.

*Roasted peppers involve nothing more than turning the oven on and putting them in to cook.  Once they are done you can use them in soups, pasta sauces, as bruschetta toppings or draped over a piece of steak.  Heat the oven to 400F/200C.  Chuck the washed & dried peppers onto a baking sheet or dish and put them in the oven for 25 minutes.  You can turn them over half way to ensure even cooking.  Once they are cooked (they will be soft and some of the skin will be black), use tongs to place them into a plastic Ziploc bag – be careful of the juices inside which will be very hot.  Leave them to cool in the bag.  Then you will be able to easily peel the skin away.  Scrape the seeds away and discard the stalk.  Slice them into desired size.