Pork & Bean Goulash
with Sweet Pepper
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
Goulash is the Hungarian word for hearty. Not really, but it could be—the meaty stew evolved from the rustic foodways of cattle herders cooking over open fires. We’re dropping in white beans for more slow-carb proteins, and seasoning it with fresh thyme and plenty of paprika.
We will send you:
- 250g Canadian-raised lean ground pork
- 4g Thyme
- 1 Celery stalk
- 3 Garlic cloves
- 1 Sweet pepper
- 60ml Vegetable demi-glace
- 15ml Whole-grain mustard
- 45ml Tomato paste
- 398ml White kidney beans (canned)
- 7.5g Paprika Two Ways spices (sweet paprika, smoked paprika, garlic powder, onion powder, oregano, black pepper, kosher salt)
Contains: Mustard • Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
21 g
Saturated Fat
5 g
Sodium
970 mg
Total Carb
52 g
Sugars
9 g
Protein
40 g
Fibre
18 g
Preparation
Mise en place
- Halve, core and medium-dice the sweet pepper.
- Thinly slice the celery crosswise.
- Drain and rinse the kidney beans.
- Pick the thyme leaves off the stems.
- Mince the garlic.
Start the goulash
- In a medium pot, heat a generous drizzle of oil on medium-high.
- Add the pork and celery. Cook, breaking up the meat, 3 to 4 min., until beginning to brown.
- Add the sweet pepper, garlic, tomato paste, mustard, thyme, spices and S&P.
- Cook, stirring often, 2 to 3 min., until fragrant.
Finish the goulash
- To the pot, add 1 cup water (double for 4 portions) and the demi-glace; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 4 to 6 min., until the pork* is cooked through and the vegetables are tender.
- Add the kidney beans and cook, stirring occasionally, 1 to 2 min., until warmed through and slightly thickened.
- If the sauce seems dry, gradually add up to ½ cup water until you achieve your desired consistency.
Plate your dish
- Divide the goulash between your bowls. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
