- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 3 thick lean pork loin steaks, about 300 g total weight, cut into thin strips
- 1 tablespoon plain flour
- 1 can tomatoes, about 800 g
- ½ cup (125 ml) extra dry white vermouth
- 2 tablespoons paprika
- 1 teaspoon caraway seeds
- 1 teaspoon caster sugar
- 1 chicken stock cube, crumbled
- 1 large green capsicum, seeded and chopped
- 200 g red cabbage, finely shredded
- 4 tablespoons Greek–style yogurt
- fresh chives
- Heat the oil in a large frying pan or saucepan.
- Add the onion, garlic and pork, and cook over a high heat for about 3 minutes or until the meat has changed colour and become firm and the onion is slightly softened.
- Meanwhile, blend the flour with 4 tablespoons juice from the canned tomatoes to make a smooth paste; set aside.
- Add the vermouth, paprika, caraway seeds and sugar to the pan and stir, then add the tomatoes with the rest of their juice, breaking them up as you mix them in.
- Stir in the stock cube, and the flour and tomato juice mixture.
- Bring to the boil, stirring, and cook until the juices thicken.
- Stir in the capsicum and cabbage until both are thoroughly coated in the cooking juices.
- Reduce the heat, cover the pan and simmer the goulash for about 15 minutes or until the meat is cooked and the vegetables are just tender, but still slightly crisp.
- Taste the goulash and season with salt and pepper, if necessary.
- Ladle it into bowls and top each portion with a spoonful of yogurt and a sprinkle of paprika.
- Garnish with chives and serve.
Preparation: 10 minutes
Cooking: about 20 minutes