Pork and pepper goulash
What better way to stay warm on a cold winter's night than with a bowl of Hungarian inspired goulash?
- Heat 1 tbsp oil in a large frying pan and fry steaks (use pork rump or sirlion steaks) until browned. Transfer to a plate.
- Heat remaining oil and cook the sliced capsicum, onion, crushed garlic and paprika for 3 minutes until they start to soften. Add tomatoes and Marsala, then simmer for 5 minutes until rich and saucy.
- Return steak and juices to the pan, then stir in the parsley and cream. Heat through and serve with steamed rice or potatoes.