Ghoulish Goulash
with pork, beetroot and dill
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
225 grams
British Pork Mince
1 bunch(es)
Dill
½ sachet(s)
Beef Stock Powder
200 grams
Pappardelle
(Contains: Cereals containing gluten)
½ carton(s)
Finely Chopped Tomatoes with Onion and Garlic
1 unit(s)
Onion
1 pot(s)
Smoked Paprika
5 grams
Cornflour
75 grams
Soured Cream
(Contains: Milk, Milk, May contain traces of allergens)
250 grams
Cooked Beetroot
0.1 pinch
Chilli Flakes
Not included in your delivery
¼ tsp
Sugar
250 milliliter(s)
Water
Nutritional information
Instructions
Fill and boil the kettle with water to use for the pasta. Half, peel and thinly slice the onion. Coarsely grate the beetroot. TIP: Wear rubber gloves to prevent staining your hands!
Heat a splash of oil in a large, deep frying pan on high heat. Once hot, pop in the onion and pork mince into the pan. Season with salt. Cook until the pork is beginning to brown and the onion starting to soften, 3-5 mins, breaking up the pork meat with a wooden spoon as it cooks. Pour the boiled water into a large saucepan with a good pinch of salt. Bring back to boil on high heat.
Mix the cornflour with 1 tbsp of water per person. Stir to dissolve. Add the smoked paprika and chilli powder (careful it's hot!) to the frying pan. Mix well and cook for 30 seconds. Stir in the grated beetroot, chopped tomatoes, the water for the goulash (see ingredients for amount), dissolved cornflour, beef stock and sugar (if using). Bring to the boil, stir to dissolve the stock then reduce the heat to simmer.
While the pasta cooks, roughly chop the dill (stalks and all).
Taste the goulash and season with salt and pepper if necessary. Serve the pasta in bowls with the goulash spooned on top. Add a good dollop of sour cream and a nice sprinkling of dill. HAPPY HALLOWEEN!
