Ghoulish Goulash
with Pork, Beetroot and Dill
Our Halloween goulash is guaranteed to be a monster hit. Pork mince is seasoned with hot chilli powder, smokey paprika, grated beetroot and chopped tomatoes for a thick sauce that tastes spooktacularly good. Served on top of thick pappardelle ribbons (perfect for mopping up the sauce) with a dollop of sour cream and sprinkling of dill, this dish is truly wicked. Happy Halloween!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
225
Pork Mince
1
Dill
½
Beef Stock Powder
200
Pappardelle
(Contains Cereals containing gluten)
½
Finely Chopped Tomatoes with Onion and Garlic
1
Onion
1
Smoked Paprika
5
Cornflour
75
Soured Cream
(Contains Milk)
250
Cooked Beetroot
0.1
Chilli Flakes
Not included in your delivery
¼
Sugar
250
Water
Nutritional information
Utensils
Instructions
Fill and boil your kettle with water to use for the pasta. Half, peel and thinly slice the onion. Trim, peel and coarsely grate the beetroot. TIP: Wear rubber gloves to prevent staining your hands!
Heat a splash of oil in a large frying pan on high heat. Once hot, pop in the onion, beetroot and pork mince. Season with salt. Cook until the pork is beginning to brown and the onion starting to so en, 3-5 mins, breaking up the pork with a wooden spoon as it cooks. Pour the boiled water into a large saucepan with a good pinch of salt. Bring back to the boil on high heat.
Mix the cornflour with 1 tbsp of water per person. Stir to dissolve. Add the smoked paprika and chilli flakes (careful they're hot!) to the frying pan. Mix well and cook for 30 seconds. Stir in the chopped tomatoes, water (see ingredients for amount), dissolved cornflour, stock powder and sugar (if using). Bring to the boil, stir to dissolve the stock powder then reduce the heat to simmer.
Pop the papadelle into the saucepan. Stir and boil for cook until al dente, around 7 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Drain into a colander. Return to the pan o the heat and season with a pinch of salt and pepper.
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!
