Anything can happen on Halloween: ghoulash

Hungarian goulash, Halloween ghoulash

Yep, I’m still nurturing an unhealthy obsession with Halloween and all-things autumn. In my defence, it is October now and at least I’m not banging on about you-know-what (whisper it, Christmas). If my enthusiasm is starting to grate, I suggest you check back post Oct 31! That is, unless you dislike Bonfire night, in which case, why are you reading this exactly?

Did anyone else read/watch The Worst Witch when they were little? It was my very favourite film for a long time and surely must be responsible for my love of this time of the year. I desperately wanted to be a witch when I grew up (insert your own sarcastic comment here). This was pre-Harry Potter so it was a little more unusual as aspirations go. Unfortunately here I am, 30 years old and still no nearer to flying or transforming people who irritate me into toads but the one thing I can do is stir a huge bubbling cauldron… although, don’t panic, I left the eye of newt out of this potion recipe.

Oh, and I’m sorry I couldn’t resist the pun on goulash.

Serves: 6

2 red onions, chopped

2 red peppers,  stalk and seeds removed and chopped into chunky strips

2 yellow peppers, stalk and seeds removed and chopped into chunky strips

1 orange pepper, stalk and seeds removed and chopped into chunky strips

1 pack of thin-cut pork loin steaks (there were five in my pack, on special offer in Waitrose), cut into bite-size pieces

1 tbsp flour

2 tsp smoked paprika

Half a tsp cumin

1 red chilli, whole

1 bay leaf

Salt and pepper

Oil for frying

2 tins chopped tomatoes

A small bunch of coriander, chopped

Sour cream, to serve

Fry the onions and peppers in a casserole until the onions are golden brown and the peppers slightly softened, then set aside.

Pop the pork pieces into a freezer bag and pop in the flour, paprika and cumin. Season and shake to coat the pork. Heat some oil in the casserole you used to fry the onions etc and seal the pork. Pop the onions and peppers back into the casserole, then pour over the tomatoes. Prick the chilli with the tip of your knife, then lob it in with the bay leaf. Bring to a simmer then leave to bubble away for a good hour or so, until the peppers are melt-in-your-mouth soft, the pork is tender and all excess liquid has evaporated.

Sprinkle over the coriander then serve with rice and sour cream.

  1. Margaret said:

    Mmmmm, love goulash and please carry on with all the Halloween and Auumn stuff, it’s a fun and beautiful time of year!! Oh, meant to comment about the salted caramel brownies too – my daughter loves making these. Yours look very scrummy. Not sure I should mention this book – you may have seen it – but it’s seriously good (hope the link works)

    • Oooh looks delicious, although methinks that if I invested in that tome, I might also have to invest in a new pair of jeans! X

  2. Margaret said:

    ooops, spelling: Autumn (should check before I post)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: