Easiest Way to Make Perfect Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF

Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF. Great recipe for Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF. This recipe is really just a quicker stove top version of my oven paprika pork recipe. I've swapped the mushrooms and celery out for roasted peppers and the dish takes a third of the time to finish up, no compromise on the.

I think the hardest portion is to find the best ingredients consequently you can enjoy the appetizing Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF for your breakfast with. A delicious recipe for Roasted Red Pepper Soup garnished with orange cream and fresh basil. Yes, this is a simple recipe just subsequent to the extra ones. You can cook Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF

1. It's of olive oil.
2. You need of red onion, sliced.
3. It's of sweet smoked paprika.
4. You need of ground cumin.
5. Prepare of garlic, finely chopped.
6. You need of diced pork.
7. You need of can of chopped tomatoes.
8. You need of chicken stock.
9. It's of roasted sweet bell peppers, sliced (I used canned but it's the equivalent of 6 red bell peppers)*.
10. It's of salt and pepper.
11. You need of freshly chopped parsley.
12. You need of sour cream, see link below for my free-from recipes.

I think the hardest allocation is to find the best ingredients as a result you can enjoy the tasty Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF for your lunch with your associates or. Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF. Literally this is a simple recipe just next the other ones. I think the hardest allowance is to find the best ingredients so you can enjoy the appetizing Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF for your lunch with your connections or family.

Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF step by step

1. Heat the oil in a frying pan over a medium heat and fry off the onion until tender, around 5 minutes.
2. Add the chopped garlic, paprika and cumin and fry for a further 1 minute.
3. Add in the cubed pork and brown off, then drain off the fat.
4. Add the can of tomatoes and the chicken stock, let simmer for 15 minutes.
5. Add the peppers to heat through for 5 minutes, then season with salt & pepper as required.
6. Stir through the parsley before serving, adding a dollop of sour cream if desired.
7. Serve with noodles, mashed potatoes or just with some crusty bread.
8. See this link for directions on how to roast the red peppers yourself if you can't find the pre-roasted canned convenience ones https://cookpad.com/us/recipes/358944-vickys-red-pepper-and-chilli-chutney-gluten-dairy-egg-soy-nut-free.

You need of salt & pepper. You need of mixed herbs - thyme, oregano, basil. Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF instructions. Fried Plantains topped with avocados, pikz,and cilantro lime shrimp tossed in a Secret Sauce. Tuscan Grill Chicken with Roasted Tomato, avocado topped with Vicky's secret chipotle Sauce.