Beef Global Main course

Bohemian goulash

Not sure why this is Bohemian Goulash!  The only thing that s different is the addition of butter beans and I can’t remember where this recipe came from but anyway, it’s really good.


Cooking time
90 mins


3 red peppers, sliced
250g casserole pork, diced
Olive oil for frying
2 cloves garlic, crushed
2 onions, thinly sliced
1 red chilli, chopped
2 tbsp smoked paprika
2 tsp caraway seeds
1 tsp dried oregano
1 x 400g tin plum tomatoes
2 tbsp red wine vinegar
1 410g tin butterbeans, drained

In a large casserole pan over a high heat, fry the sliced peppers until slightly soft and charred at the edges. Remove and set aside. Add the pork to the pan and brown. Add the onion and fry until the onion is soft and starting to colour. Then add the garlic and return the peppers to the pan.

Mix everything well before adding the chilli, paprika, caraway seeds, oregano and a good seasoning of salt and pepper. Fry for a few minutes. Next, add the tomatoes with about half a tin of water. Mix well then add the vinegar and mix again. Cover and simmer for about 45 minutes-1 hour until the pork is tender.

Add the butterbeans and simmer for a further 5-10 minutes uncovered. Check the seasoning and serve with a squeeze of lemon or lime, a dollop of soured cream, some chopped coriander or parsley and plenty of basmati rice.

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