Vegetable oil 3
tablespoons
Paprika-pulp
3 tablespoons
Method:
-
Wash and pat dry the pork, cut it into cubes. Cut the
bell pepper into half and remove the core. cut it into cubes. Same goes
for onions.
-
Pour 2 tablespoons of oil in a cooking pan and put it
over medium heat. When the oil is hot, put the pork in and fry. Add in
salt, pepper powder paprika powder. Stir fry until the meat is cooked.
Remove from heat.
-
Add bell pepper into the pan and fry. add in cayenne
powder and sugar.
-
In another cooking pot, pour in 1 tablespoon of oil and put in onion.
Add in paprika-pulp, white wine and vegetable stock. Stir to combine.
Add in the mixture from step 2 and stir. Cover with lid and turn to low
heat. Cook for about 1 and half hours or until the meat is soft.
-
Prepare another cooking pot. Boil some water. Add in a little bit of
oil and salt into the water. Add in fusilli. Keep it boil until fusilli
is cooked. Remove fusilli from water and put in on serving plate.
Pour the goulash on the fusilli. It is now ready to be served.
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